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Roast Beef Dinner

noblehead

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Is there a better one, nothing beats it IMHO
 
I'm having one shortly
 
Last edited by a moderator:
Roast Lamb with mint sauce, always succulent, always tender, beef can be tough, it has to be New Zealand Lamb. mmmmmmmmmmmm
 
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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Lamb is lovely, like it when it's still hot as it tends to go all greasy when it cools down.
 
I like lamb, too. We have topside beef joints, but agree they can sometimes be a bit tough if they are overcooked. It's a bit of a fine balancing act to get them just right.
 
noblehead said:
Lamb is lovely, like it when it's still hot as it tends to go all greasy when it cools down.
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I love the skin slices, no one else is allowed to have them, we usually slice it all then put what's left into the remains of the gravy and either freeze for another day or have a repeat performance the next day,

Tonight is roast chicken mmmmmm
 
Bluetit1802 said:
I like lamb, too. We have topside beef joints, but agree they can sometimes be a bit tough if they are overcooked. It's a bit of a fine balancing act to get them just right.
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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.
 
satindoll said:
Roast Lamb with mint sauce, always succulent, always tender, beef can be tough, it has to be New Zealand Lamb. mmmmmmmmmmmm
Click to expand...
Beef is only tough if you cook it wrong .... it's all down to the cook.
I love lamb ... probably my favourite.
If you make a lamb stew/broth go the butchers and ask for a piece of mutton and tell him what you want it for .... good butcher will give you the right piece.
Slow cook all day or overnight.
The add your whatevers.
Mutton is soooo tasty compared to that spring lamb con.
Spring lamb is tasteless in comparison.
 
Roast pork or roast chicken are my favourites, roast beef is not a favourite tbh, but I wont eat lamb haven't eaten it in donkeys years, just my own personal preference.

RRB
 
AHH, cooked for hours; it might be tender but it's not going to be rare!
I love very rare roast beef with all the trimmings.
Then cold with salads. if there is any left over, I'm very fond of a rare roast beef sandwich with horseradish sauce.(or I was, I don't get roasting beef very often here since it is either really very expensive or not very good)
 
phoenix said:
AHH, cooked for hours; it might be tender but it's not going to be rare!
I love very rare roast beef with all the trimmings.
Then cold with salads. if there is any left over, I'm very fond of a rare roast beef sandwich with horseradish sauce.
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I love cold meat with lots if pickles, salad and coleslaw, just heaven
 
phoenix said:
AHH, cooked for hours; it might be tender but it's not going to be rare!
I love very rare roast beef with all the trimmings.
Then cold with salads. if there is any left over, I'm very fond of a rare roast beef sandwich with horseradish sauce.
Click to expand...


We were out for a bar meal on Friday night and we all had steaks, I asked for mine to be done medium but it come quite pink once I cut into it, it was lovely just the same but I couldn't eat it rare where the blood is pouring on the plate, i did this once and found it off-putting TBH ............but still ate it.
 
Even the thought of a roast beef dinner,is so good. Being a lamb fan make my thoughts go crazy.
Why o Why did I choose to go on a vegan type diet.
Enjoy your lovely meals.
 
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.
 

Once in a French restaurant I asked for my steak "bien cuit". knowing that it would still be on the rare side of medium, which is how I like it. The very large lady owner refused to do it! She said it would ruin a perfectly good steak.
 
Bluetit1802 said:
Once in a French restaurant I asked for my steak "bien cuit". knowing that it would still be on the rare side of medium, which is how I like it. The very large lady owner refused to do it! She said it would ruin a perfectly good steak.
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Quite right too!
I also like my duck pink, now that is good and not too expensive around here.
.
 
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