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How to Cook Perfect Roast Beef Jamie Oliver

22 Views • 03/15/23
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Serves 6 <br> <br>Ingredients <br>1.5 kg topside of beef <br>2 medium onions <br>2 carrots <br>2 sticks celery <br>1 bulb of garlic <br>1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage <br>olive oil <br> <br>Method <br>1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature. <br> <br>2. Preheat the oven to 240°C/475°F/ gas 9. <br> <br>3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. <br> <br>4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil. <br> <br>5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. <br> <br>6. Place the beef on top of the vegetables. <br> <br>7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes. <br> <br>8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. <br> <br>9. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning. <br> <br>10. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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Life_N_Times_of_Shane_T_Hanson

Olly as I like to call him over scones and tea, is a totally different style of cooking to me - but I wouldn't throw out anything he cooks, it's just I am a better cook than him.

Filtering out the vegetable solids from the gravy - no way... tastes really good and it's filling and nutritional.

But overall - I'll give him a 6 possibly a 7 out of 10...

As an avid food pornographer - there are SO many ways to cook a GREAT roast meal.... including the meats, the vegetables and the gravy...... And the basic rule of thumb is that people tend to cook with what they have on hand and what they are familiar with.

While the possibly best foods include LOTS of fucking around, some of the very best cooking, are very simple and straight forward recipies and techniques and the absolute least amount of fucking around.

Then there is the Michellin 5 Star Resturaunts - making marvellous food.

And then there are the big mining camps serving 5000 people 3 meals a day - and they cook great food, in bulk at a fairly quick pace, and they don't fuck around - but these can be really fucking good, wholesome, nutritional and filling foods for hungry hard working people...

There are a million chefs and a million ways to cook up the same kinds of dishes.....

So the recipes can vary enormously and all still be brilliant....

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