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Roast Beef Dinner

phoenix said:
Quite right too!
I also like my duck pink, now that is good and not too expensive around here.
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All this talk about roasts and meats is making my mouth water. We're not having meat today so I'm going to be disappointed (it's moules probably, shhh............ with some frites)
 
I am so disappointed because I thought this was going to be a lovely thread about my favourite meal, roast beef. But it's about eating it almost raw! Yuck disgusting! And as for moules! I'm going before someone brings up the subject of offal. :(
 
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People just joining in with little 'add on's' Zand, what about you starting a thread on how much you love Roast beef :) :hungry:
 
Ox Liver, bacon + onion cooked slowly in gravy, ooooooh yes, but then I looooove boily bacon, or shnitzles ooooooh yes, I have just put on a stone just thinking about them . b!!!!!!!!!!!er
 
zand said:
I am so disappointed because I thought this was going to be a lovely thread about my favourite meal, roast beef. But it's about eating it almost raw! Yuck disgusting! And as for moules! I'm going before the someone brings up the subject of offal. :(
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Maybe my choice of diet ain't that bad, I can break the rule for one decent Roast, @zand when are you next cooking a decent roast beef meal , so I can bring all the family round.
 
satindoll said:
Ox Liver, bacon + onion cooked slowly in gravy, ooooooh yes, but then I looooove boily bacon, or shnitzles ooooooh yes, I have just put on a stone just thinking about them . b!!!!!!!!!!!er
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I haven't had liver and bacon, or with onions, for such a long time :oops:
 
zand said:
I am so disappointed because I thought this was going to be a lovely thread about my favourite meal, roast beef. But it's about eating it almost raw! Yuck disgusting! And as for moules! I'm going before the someone brings up the subject of offal. :(
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I agree with you, if beef at least cook it properly, mind its so expensive the most we can get is mince.
 
Whilst we're talking about offal How about very healthy , low carb even but also low fat salad de gesiers (actually scrub that, it uusally has an oily vinaigrette ). Zand don't look!
I actually hated the idea when I first had it but it is delicious (though I'd probably choose roast beef and Yorkshire puddings given the choice.
.I would say it as much part of the local diet as red wine; maybe part of that elusive French paradox !

However, if Zand is still looking, this looks like the perfect low carbers version of a roast beef dinner ; serve with extra veg
http://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef/
 
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phoenix said:
Be careful if you ever come to France , Nigel . Unless they are used to catering for English tourists, steaks come in different degrees from bleu (ie just seared on the outside) to 'a point' which is normally the rare side of medium. If it's bien cuit, its ruined.
But then it's still quite common to find steak tartare on the menu and that's not cooked at all.
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Couldn't think of the name but it was bleu steak that I had when the blood was coming out after cutting into it (my brother-in-law ordered them so took on board his recommendation), don't mind blood as long as it's pigs blood and made into black pudding;)
 
satindoll said:
Roast Lamb with mint sauce, always succulent, always tender, beef can be tough, it has to be New Zealand Lamb. mmmmmmmmmmmm
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I love lamb but it has to be home grown. I used to love bottle feeding the orphan lambs and 5 months later have a lovely dinner.
 
CarbsRok said:
I love lamb but it has to be home grown. I used to love bottle feeding the orphan lambs and 5 months later have a lovely dinner.
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Blimey, couldn't do that, I'd get too attached to them, think I'd make a useless farmer:(
 
noblehead said:
Blimey, couldn't do that, I'd get too attached to them, think I'd make a useless farmer:(
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Many years agoI had a friend that did this with 2 baby Turkeys, he kept&fed them, then watched them grow for Christmas.
His children fell in love with the Turkeys, good news the birds were saved and I think they had chicken for their Christmas meal.
 
izzzi said:
Many years agoI had a friend that did this with 2 baby Turkeys, he kept&fed them, then watched them grow for Christmas.
His children fell in love with the Turkeys, good news the birds were saved and I think they had chicken for their Christmas meal.
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Good news for the Turkeys :)
 
The lamb that we get is local (off Pendle hill) absolutely wonderful and tender .A slow roast shoulder ,then the skin made into crackling ,the juices drained and cooled and the fat made into dripping for Husbands toast ,then delicious gravy Yum bigger Yum !!!
CAROL
 
noblehead said:
It's not good when its tough I must agree.

My wife cooks ours in an oven pan with a lid, she fills the bottom of it up with boiling water then adds an Oxo Cube, the beef sits on a rack and she cooks it slowly for no less than 4 hours on a lowish temperature, always the night before. The next day she carves it up then makes the gravy in the pan using the juices, when its ready the beef goes back in the pan and warms through until its ready to be served, doing it this way always ensures that the beef just melts in your mouth and isn't tough.
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What time should I come round?
 
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