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How to Cook Perfect Roast Beef | Jamie Oliver



Hi, guys, hope you're well We're gonna make roast beef

People love it and I love it It's a wonderful treat I'm going to show you how to prepare this, do the trivet, we're gonna cook it, we're gonna rest it and we're gonna carve it and it's gonna be absolutely amazing I've got three cuts of beef here that are very, very common I've got the top side of beef

That's the most affordable and it's leaner We've got the sirloin of beef here Now, you know the sirloin steak but this is a chunk to roast It's easy to carve, quicker to cook and it's always tender and then roast forerib of beef It'll easily serve ten people and the leftovers of all of this is amazing

So, the preparation is the same for all three cuts Top side of beef, I'm going to do And what's really important is get your meat out of the fridge one hour before you want to cook it and that way it will stay juicier and more tender Give it a little drizzle with some olive oil Give it a nice little rub up

And then I want to season it quite generously with salt and pepper Rub it over and just roll the meat all over the seasoning Put a little oil into a tray Let's get that on a high heat And first of all, I just want to get some colour on this beef and start to sear it

Now, what you'll notice is the top side is very lean but, if we look at the sirloin and the forerib, I wouldn't have to add oil to that I would score the fat like this and I will place it fat side down in a pan and render the beef fat Once you feel you got a little bit of colour, get some tongs and turn it over Now, while this is browning off, I want to make a trivet Just clank up some celery

About half a celery One onion, a whole bulb of garlic and then two carrots, just cut into big chunks And then herb-wise, I love using a few bay leaves and some rosemary All of this goes in Now, this trivet is gonna do two things

First of all, it's soaks up all the juices from the beef and it creates the basis for the most incredible gravy or jus to go with your roast beef Secondly, you can see, you put the beef on top, so that way it's not frying on the bottom of the tray This top side of beef is going to go straight into the oven at 190 degrees Celsius, which is 350 Fahrenheit, for an hour and a quarter So, for all the cooking times for the beef or any other cut of meat then just click over to jamieolivercom and I've got a whole load of stuff that will support you, get it absolutely right every single time

So, look at that Really beautiful let it rest for half an hour If it's an even bigger cut of meat let it go 40 minutes, 45 minutes When you're roasting meats or even grilling meats, you know, that heat is pushing the moisture into the middle, right So you need to let it rest just so the moisture comes back, all right, so it's juicier and more tender and it just lets it get to a better temperature

Have a look in this tray All this love is going to be the basis of your gravy Put it onto a high heat Add some flour, a heaped tablespoon will go in so we get a nice thick gravy Then just squeeze all the beautiful garlic out of the skins I can mush up the onions

I'm gonna use a little red wine, just a little half glass goes in Roast beef, red wine, it makes sense, right? The smell is absolutely amazing The little secret ingredient that I love is just some beautiful jam That little sweetness really helps the gravy sing really, really nicely About a litre of stock goes in

Bring this to the boil and then simmer this for about half an hour, at the same time you rest the meat, and it's gonna be delicious In the half an hour that it's taken for the beef to rest, lots of beautiful things happen If you see in our little platter here, you get juices that come out You put those juices into your gravy Pour that gravy through a coarse sieve

Look how gorgeous and thick and wonderful that gravy is One little tip on the gravy, if you just pull it to the side of the gas hob, as it boils it will push any kind of fatty bits or any scummy bits to one side And you can get rid of that And we've got lovely, boiling gravy Then let's talk about the meat

Now, when it comes to the carving, you know, with a sirloin or a forerib it's very, very tender You know, with a topside it will be tender but it is a little bit leaner so we want to go nice and fine You need to invest in a nice, long carving knife So get the carving knife and do nice, long strokes Go as thin as you can

So you can see this beef is nice, juicy and blushing If you cook it 15 minutes less, you can go medium-rare This is medium Look at that What a joy

Absolutely beautiful And of course no roast is finished without potatoes and Yorkshire puddings This is the kind of food that just makes you so happy I've got some horseradish sauce, which is one of my favourites Beautiful

And then hot gravy Gorgeous, dark, rich gravy So good It's not right unless you fill up the Yorkshire pudding with gravy, come on So, look at that, guys, the most incredible roast beef with all the trimmings

If you want the recipes for the Yorkshire puddings, the perfect roast potato, the horseradish, then go jamieolivercom where the recipes are and thousands more There you go, guys Fill your boots Get cooking

Source: Youtube

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