How To Cook Roast Beef

There is no doubt that roast beef cooked on a rotisserie BBQ is something to behold.

Roast Beef Meal

We have developed a recipe for Topside of Beef using brine and a seasoning mix (dry rub). The result is stunning and you can find the recipe here. https://www.rotigrill.com/roast-topside-of-beef-brined/

Brined and seasonsed beef
Here are some tips and advice on which cut to use and some tips on roasting.

THE BEST CUTS FOR ROASTING

Beef Cuts

FORE RIBS

One of the prime roasting cuts because the main lean muscle is nicely marbled and the whole joint is covered with a natural layer of fat. It is usually roasted on the bone. However, it is important to ask your butcher to chine the backbone for you, i.e. saw through the bones to semi-detach the backbone from the ribs. This makes carving easier.

SIRLOIN

Can be roasted on the bone, but because of its size it is commonly boned and rolled, enabling the butcher to prepare smaller joints. Sirloin carries less fat than the rib and is very tender, so it is one of the more expensive cuts.

TOPSIDE, SILVERSIDE AND TOP RUMP

These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold ‘barded’. This means that thin sheets of fat, usually taken from the flank of the same animal, are wrapped around the outside of the rolled muscle then tied in place with string to produce a neat, cylindrical joint.

FILLET

This lean cut of beef can be roasted in one piece but benefits from the addition of bacon or some ‘barding’ fat (see above) to stop it drying out during roasting. Used to make the classic dish, beef Wellington.

TIPS FOR ROASTING BEEF

Let the meat come to room temperature before you cook it.

Roast the beef at a high temperature on your rotisserie BBQ (close to the coals) for about 10 minutes to get the heat through to the centre of the joint. Then raise the cooking height so you get a steady drip of fat. Too little fate and you are too high and too much fat and you are too low. Continue to cook for 13 minutes per 500g for rare, 18 minutes per 500g for medium, or 24 minutes per 500g for well done.

Rest the meat for 20 minutes before carving. This allows the meat fibres – which contract during cooking, to relax again, so the meat will be more tender.

Pictures and facts on beef, courtesy of Delicious Magazine. A must for the discerning cook.

Delicious Logo

http://www.deliciousmagazine.co.uk/magazine/