BEEF- Tips, Advice & Cooking Times

Buying Beef

Joints to choose: Rib, Sirloin, Topside, Silverside. Weight to allow: A 3 to 4lb (1.4 to 1.8kg) boned joint gives 6 good portions.

Accompaniments
Yorkshire Puddings (it is easier to serve individual puddings rather than one large pudding), horseradish sauce, mustard, roast potatoes, roast parsnips (boil for 20 minutes; draining, dry well, then roast in hot fat), Green vegetables.
Slightly thickened gravy from pan juices; flavour with a dash of red wine.

Temperatures for Roasting
Preheat oven before cooking.
A: Hot Oven: Suitable only for prime cuts. Set oven to 425° F /220° C / Gas Mark 7.
B: Moderately Hot Oven: suitable for all joints. Set oven to 375° F / 190° C / Gas Mark 5.

Cooking times
Rare: 15 minutes per lb (450g) plus 20 minutes at A; 20 minutes per lb (450g) plus 15 minutes at B.
Medium Rare:20 minutes per lb (450g) plus 20 minutes at A; 24 minutes per lb (450g) plus 20 minutes at B. Carve slices from outside of joint for people who like beef well done.
Well Done:25 minutes per lb (450g) plus 25 minutes at A; 30 minutes per lb (450g) plus 30 minutes at B. Cook joints with a natural fat with fat side uppermost, add a little fat to lean joints. Baste during cooking or use covered roasting tin.

Carving Beef Boned joints
Carve across the grain.

Using Cooked Beef
Serve cold with various pickles, relishes and salads.