Roast Beef of Old England is famed and closely linked with many customs and traditions.
Serves: 4 - 6
- 2 kg Piece of Beef, Sirloin, Prime Rib, or Topside
Weigh the meat and roast according to the desired finished result.
Cook at 180C, Gas Mark 4 which is hot enough to give good browning but not too much shrinkage. If roast potatoes are to be cooked at the same time, raise the oven temperature but lower the shelf that has the meat on it, if possible.
- Rare 40 mins per kg plus 20 mins over
- Medium 50 mins per kg plus 25 mins over
If the joint is too lean extra fat can be added before roasting, alternatively a roasting bag or foil will prevent drying.
The only accurate way to check the temperature is to use a thermometer
- 60C for rare meat
- 65C for underdone
- 70C for medium
- 80C for well done
Traditionally served with an accompaniment of roast potatoes, yorkshire pudding and horse radish sauce