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Here's our simple tips to help you get the most out of roasting beef.
THE BEST CUTS FOR ROASTING
One of the prime roasting cuts because the main lean muscle is nicely marbled and the whole joint is covered with a natural layer of fat. It is usually roasted on the bone. However, it is important to ask your butcher to chine the backbone for you, i.e. saw through the bones to semi-detach the backbone from the ribs. This makes carving easier.
Can be roasted on the bone, but because of its size it is commonly boned and rolled, enabling the butcher to prepare smaller joints. Sirloin carries less fat than the rib and is very tender, so it is one of the more expensive cuts.
TOPSIDE, SLIVERSIDE, AND TOP RUMP
These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold ‘barded’. This means that thin sheets of fat, usually taken from the flank of the same animal, are wrapped around the outside of the rolled muscle then tied in place with string to produce a neat, cylindrical joint.
This lean cut of beef can be roasted in one piece but benefits from the addition of bacon or some ‘barding’ fat (see above) to stop it drying out during roasting. Used to make the classic dish, beef Wellington.
TIPS FOR ROASTING BEEF
ROAST BEEF RECIPES
This amazing beef recipe is part of a spread - serve with the mustard Yorkshire puddings, creamy potato and onion gratin, and roasted carrots with baby turnips.
A new twist on an old favourite.
Need Sunday lunch in a hurry? Then try this excellently rare roast beef with this cracking coleslaw made with cabbage and celariac.
THE MEAT GUIDE: BEEF
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