|
|
Post by Phar Lap on Sept 19, 2014 22:24:56 GMT -5
How do you cook your roast beef? I have a 1.5 kg piece of fresh silverside which I'm going to roast along with potatoes and carrots.
do you cook your roast beef quickly or do you wrap it in foil and cook more slowly for longer? How long would you cook when using foil and what temperature? The oven is fan forced electric. The right side seems to cook quicker than the left.
|
|
|
|
Post by riverhorse on Sept 20, 2014 6:11:41 GMT -5
I always use this roasting timer website and it works every single time. I don't wrap the meat in foil, but I have a roasting dish with a very well-fitting glass and metal lid so I guess that's the same thing. And I always brown the meat all over in a bit of hot oil before putting it in the oven. |
|
|
|
Post by tzarine on Sept 20, 2014 9:58:06 GMT -5
i like the browning, so i don't wrap in foil either
i rub w salt & pepper
agree w river's timer
|
|
|
|
Post by HalcyonDaze on Sept 20, 2014 18:07:15 GMT -5
I wrap it bacon.  |
|
|
|
Post by vinnyd on Sept 21, 2014 8:14:12 GMT -5
We don't have a joint called silverside here. I thought it was a pot roast cut, too tough for oven roasting. No?
|
|
|
|
Post by tinaja on Sept 21, 2014 8:18:25 GMT -5
Normally, I cook it like my mom did, in a Dutch oven on top of the stove with about a half inch of liquid, until it almost falls apart. First I brown the sides in a little oil and let it cook on low for 3-4 hours.
|
|
|
|
Post by Liiisa on Sept 24, 2014 18:40:57 GMT -5
I've never roasted a whole beef like that. I would have no idea what to do.
|
|
