Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [roast-beef]

34 questions
4
votes
4 answers

Making roast beef and Yorkshire pudding the old fashioned way

According to the history of Yorkshire pudding, at one time long ago in England, they would hang a roast of beef from a hook and have the drippings create the Yorkshire pudding beneath it. Since standard recipes today call for a prerequisite amount…
Jason P Sallinger
  • 2,021
  • 4
  • 26
  • 46
3
votes
2 answers

How to make a pepper crusted steak

I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by merely rubbing in the peppercorns, the peppercorns fall off when searing it. One method I've…
harvey
  • 195
  • 1
  • 1
  • 7
3
votes
1 answer

Rib Roast Rare standing up or lying down?

I have a 4 inch thick one which I'd like rare. Will it make a difference if I cook it standing up or flat in the pan? And at what temperature? I have an electric oven.
Frenchtown Lassie
  • 31
  • 2
3
votes
1 answer

My beef roast is dry on top and soggy on the bottom, how to correct it?

When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyone who has never tried this before says it is the most amazing lamb roast they've ever…
hawkeye
  • 1,439
  • 4
  • 19
  • 23
3
votes
2 answers

Extraordinary Beef Gravy?

I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the gravy was fantastic. I can only assume this is because I cooked a lot more juices out of the beef. I enjoyed just…
Robert Rounthwaite
  • 31
  • 1
3
votes
3 answers

Cooking Cheap Cuts of Beef

I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not falling apart. The goal is to avoid having to cook an entire roast, which takes a lot of…
Ben Criger
  • 85
  • 1
  • 5
2
votes
1 answer

Arm Roast after 5 hours still tough

When I make a Arm or Chuck Roast always after 5 hours it is still tough, the beef is grass feed. I have give up making them. My wife wants me to make another Arm Roast again and I want it to come out month watering and not tough. My wife has ALS and…
John
  • 21
  • 1
  • 3
2
votes
2 answers

Will a pineapple marinade reduce a beef roast to paste?

My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up with a paste. Now seems too incredible (because a beef roast is quite tough), but…
hawkeye
  • 1,439
  • 4
  • 19
  • 23
2
votes
2 answers

The best way to roast silverside of beef in th oven?

I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I know the temptation is to say that it needs to be slow cooked but I like my meat rare with a…
Marche101
  • 215
  • 1
  • 3
  • 6
2
votes
1 answer

Sous vide topside beef- what went wrong?

So, I’ve had many sous vide successes over the years but yesterday suffered what feels like a big failure and I’ve no idea why. Long story short, I had a 2kg beef topside joint which I seasoned with plenty of salt and pepper then cooked for four…
user19666
  • 23
  • 3
1
vote
0 answers

Bottom Round Roast Troubleshooting

The other day, my family chose to make something akin to "roast beef" for the holidays. Since most markets were closed, we found a small shop which sold a limited selection of beef cuts. The one we eventually picked up was labeled "Bottom Round…
Ontic
  • 123
  • 3
1
vote
1 answer

How to cook already cut roast beef

I am a new cook, and I want to freeze roast beef for later use. So I cut it in 2cm pieces. I never cooked roast beef before and realized that it is cooked as a whole. What can I do now? Should I season it like steak and cook it like steak?
Napster
  • 423
  • 5
  • 11
  • 17
1
vote
3 answers

What I can use to replace black beer on roast recipe?

I have a "basic" recipe for roast beef that uses 1 bottle of black beer as an ingredient. I am looking for a non-alcoholic ingredient to replace it because my parents don't drink alcohol and I usually don't have alcohol on hand.
Click Ok
  • 111
  • 1
  • 4
1
vote
1 answer

Slow-roasting top round beef

I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast instead. Can this cut be prepared the same way, or should I use a different…
Michael Seifert
  • 912
  • 6
  • 16
1
vote
0 answers

How do you hold cooked roast beef to serve pink but still warm?

We're going to be serving roast beef dinners to a crowd throughout the day, there will be an option for the beef of 'pink' or 'not pink'. We estimate needing around 5 large joints for the day. What's the best way to hold the joints after…
NeverStopLearning
  • 11
  • 2
1
2
3