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Roast Beef

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Roast Beef

Post  sdmcc on 31.03.10 22:53

Just a little bit of information, I cooked a 3 kilo joint of beef for the family and was a little wary having read the comments re time and temperature. Anyhow,went for lower grill at 190 and cooked first half upside down, about 30/40 mins then turned and added raw potatoes and carrots for similar length of time (sorry not accurate but was a very liquid family linch). The roast potatoes and carrots were not quite done so removed beef, that looked rare and was oozing blood, the way we like it, but I then made the mistake of leaving to rest wrapped in foil. It cooked out to medium rare so I have learnt from that and if it helps anyone else, great. The overall time was 20% less than convection oven, so don't believe all the scare stories re cooking times--just experiment.

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Re: Roast Beef

Post  junie on 01.04.10 21:03

Thanks sdmcc

The info is very helpful. free-happy-smileys-9

It's becoming clear that experimenting with the HO, just like we did with our conventional ones, is the best way to go.

There's always going to be variations and personal taste to consider.

I have placed this on the A-Z.

Mine is a great success for me and I'm sure this forum will help others to enjoy theirs too. Everyones contributions are important and really help in that regard.

feedme


Last edited by junie on 10.04.10 17:51; edited 1 time in total (Reason for editing : Addition to the A-Z)

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Re: Roast Beef

Post  cwtraining on 22.01.12 11:41

can I cook blade of beef in my halogen oven?

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Re: Roast Beef

Post  junie on 22.01.12 15:40

Hi cwtraining

Blade of beef is more suitable for braising as it can be very tough if even slightly overcooked when roasting.

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