CHRISTMAS OFFER Subscribe to Derbyshire Life today CLICK HERE

Roasting Tips for the perfect Sunday Lunch or Christmas Dinner

PUBLISHED: 14:55 04 January 2012 | UPDATED: 10:34 21 February 2013

Tender Roast Beef

Tender Roast Beef

It is now officially 'roast season'. And, although chicken, lamb or pork will do, there's nothing quite like a traditional, juicy piece of roast beef for Sunday lunch.

It is now officially roast season. And, although chicken, lamb or pork will do, theres nothing quite like a traditional, juicy piece of roast beef for Sunday lunch.

If youre looking for top quality, tender beef thats bursting with flavour, then grass-fed beef is the perfect choice. Beef produced under the Irish Food Boards Quality Assurance Scheme is found in most supermarkets and assures you that the beef you buy is reared to the highest international standards of animal husbandry and welfare. Irish beef farmers are also committed to sustainable farming, reducing their carbon footprint and preserving the environment for future generations. Irelands cool, moist summers and mild winters make it perfect for growing lush green grass. The country has the longest grass growing season in Europe perfect for the cattle that thrive on the clover-rich pastures, producing great tasting beef. Whats more, grass-fed beef is a healthy option, with high levels of vitamins A and E, and a good balance of omega 3 and omega 6 fatty acids.

Unsure of the right cut to choose this roast season? Weve asked the experts at Bord Bia (the Irish Food Board) for a few hints and tips. Ribs and sirloin are great for flavour but can also be slightly more expensive in these cash strapped times. So, for something thats a little lighter on your purse (or wallet!), make sure to look out for -

Topside

This is a traditional roasting joint that comes from the hind quarters and has minimal marbling, making it extra lean. Its the most widely available roasting joint found in supermarkets. Roast slowly with a little liquid, or add an extra layer of fat, which will help tenderise the joint, and keep the meat moist.

Brisket

Low in marbling and generally a less tender cut from the breast it is ideal for pot roasting over a longer period of time. Prepared in this way, the beef will simply fall from the bone and its rich, distinct flavours will be released in full.

Bord Bias Top Roasting Tips



  • For the best flavour and extra tenderness, make sure the beef is aged a minimum of three weeks.

  • Remove the meat from the fridge an hour before cooking.

  • Use a meat thermometer when roasting a joint push the thermometer into a thick part of the joint without touching the bone:

    • For a rare roast, remove from the oven when the thermometer reaches 150ËšF (65ËšC).

    • For a medium roast, remove from the oven when the thermometer reaches 160ËšF (70ËšC).





  • When calculating the cooking time, allow time for the meat to rest after roasting for up to 20 minutes. Try to slice it thinly so that you can enjoy the tenderness.


Looking for further inspiration? Visit www.irishbeef.co.uk for recipes, advice and plenty more information.

0 comments

More from Food & Drink

Our mini-guide to homemade breadmaking courses in the local area.

Read more

Food review - The George, Alstonefield

Friday, November 2, 2018

Our reviewer discovers a ‘proper’ English pub serving food with a modern twist in picturesque Alstonefield

Read more

The shortlists for the 2018 Derbyshire Life Food and Drink Awards are revealed

Read more

Nigel Stuart, head chef at Morley Hayes’ award-winning restaurants reveals his favourite dishes.

Read more

Locally-sourced wine has become a reality for the village of Hathersage, which now has its very own vineyard

Read more

Our reviewer enjoys a friendly atmosphere and good food in the heart of Derbyshire

Read more

Ad Feature Christmas Parties at The Kedleston Country House

Tuesday, September 11, 2018

Celebrate with friends, family and colleagues in the privacy of our beautiful Orangery.

Read more

Ad Feature Festive Dining at The Kedleston Country House

Tuesday, September 11, 2018

Celebrate the festive season in style with friends, family and colleagues.

Read more

Kelvin Guest, Head Chef at The George at Alstonefield creates a delicious dessert with a salute to an iconic local favourite...

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Subscribe or buy a mag today

Topics of Interest


Local Business Directory


Property Search