Cooking RecipesSimple and Easy Cooking Recipes

If you like a very lean joint choose topside or rump or fillet. For a prime quality with a good distribution of lean and fat choose ribs of beef (for a large joint) or sirloin. Aitch bone of first rate quality can be roasted, but is best roasted slowly.

If you like a crisp to the meat then DO NOT use a covered roasting tin. Instead put a little well clarified dripping or fat on the meat, which can be seasoned lightly if desired. Either put meat in roasting tin or on trivet (rack) in the tin. Or the meat can be cooked on a turning spit.

Start in a hot oven (425°-450°F- Gas Mark 7). For the joints under 4 lb. the heat need not be lowered a great deal. Follow times in individual recipes.

For a larger joints lower heat after first 1- 1¼ hours to moderate (375°F- Gas Mark 4), or very moderate (350°F- Gas Mark 3), allowing longer cooking time. For a softer outside (and to keep the oven clean) use a covered roasting tin or cover meat in foil. There is then no need to add fat to sirloin or ribs of beef, but add a little to topside of beef. Add about 10 minutes to cooking time, since it takes a little longer for the heat to penetrate through to the meat. It is easier to carve but many people think flavor is better ON the bone.

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