Roast
A number of beef cuts are suitable for roasting. The degree of doneness can be measured by the internal temperature eg:
- Rare = 35°C
- Medium rare = 45°C
- Medium = 55°C
- Medium well = 65°C
- Well done = 75°C
Once the roast has been removed from the oven allow to rest for 10 minutes.
Recipe suggestions |
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| Slow-roast rib of beef with Yorkshire pudding and Red Wine Jus by Chef Leslie Stronach |
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| view recipe | |
Simple steps that are the basis for all roasts:
Step 1. Preheat the oven in line with the type of cut you are roasting , depending on the weight of the roast. Brush it lightly with oil. Season with salt, pepper and any flavourings
Step 2. Place the roast on a rack in a roasting dish. Raising the roast allows the heat to circulate, browning it evenly.
Step 3. Different cuts require different cooking times per fixed weight. For ease and accuracy use a meat thermometer.
Step 4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.