Tagged Questions
3
votes
1answer
1k views
Why did my roast beef turn out chewy and not tender? Where did I go wrong?
I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong.
The roast was 1.4kg and relatively round in shape, it was also ...
2
votes
1answer
1k views
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 ...
6
votes
8answers
7k views
Tough roast.. what's going wrong?
My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home.
It's usually silverside, topside or brisket of beef. Occasionally it's ...
4
votes
2answers
681 views
What is the purpose of turning a pot roast (and can I do without it)?
I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation ...
6
votes
3answers
7k views
How do I adjust the cooking time for two joints as opposed to one?
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tells ...
5
votes
3answers
4k views
How can I stop roast beef drying out?
I've bought a beef joint for roasting but it doesn't have much fat around it.
How can I stop it drying out?
4
votes
1answer
446 views
How do the various methods of roasting beef compare?
I can think of 3 ways to roast beef:
Rotisserie Oven
Regular Oven
BBQ
What are the pros and cons of each?
