How to cook the ultimate roast beef With Rejina Sabur-Cross | Recipe | Sainsbury’s

How to cook the ultimate roast beef With Rejina Sabur-Cross | Recipe | Sainsbury’s


Nothing beats a proper,
traditional Sunday roast. I’m Rejina, I’m a busy
mum and a food lover. And in this video I’m
gonna take you through everything you need to know
for the perfect roast beef. So first up is the all important
issue of hygiene. You probably know this already
but always wash your hands before and after handling raw meat because you don’t want to
spread harmful bacteria. As beef is a red meat, it doesn’t have to be cooked
all the way through. In fact, a lot of people
quite like their beef rare. Just take it out of the fridge half
an hour before you want to roast to bring it up to room temperature and that way it should
cook nice and evenly. You should also, at this point, pre-heat your oven to 240 C,
which is gas mark 9. There are loads of different
variations on roast beef, but today, we’re gonna be keeping it
simple with this delicious seasoning. A tablespoon of oil, a couple
of teaspoons of mustard powder, a teaspoon of salt and pepper and then just mix
up to a loose paste. It doesn’t look like much
but this is quite intense. Just liberally smear
that all over the meat. As a guide, I allow
15 minutes per 450 grams, plus an extra 20
minutes at the end. And this 2 kilo joint should take
about just under an hour and a half. You’ll have that lovely
well done meat on the outside and you’ll have that gorgeous, pink rare meat
in the very, very centre. Don’t forget to keep basting
throughout to keep your meat nice and moist. There’s some really gorgeous
juices in the pan. To give it a lovely,
brown, flavoursome crust, I cook it for the first
half an hour at 240 C, gas mark 9 and then
turn it down to 200 C to ensure that everything cooks
evenly and to minimise shrinkage. So when the beef is
done to your liking, remove it from the oven carefully. It will be very hot. So now I’m gonna rest the meat for about 20 minutes or so
under a tent of foil. And what that will do is it
will just allow the meat to relax and the juices will come out and you can make
your delicious gravy. At this point, you can
skim off any excess fat. I’ve about 450 mils
of beef stock here. Keep stirring and then add
in about a tablespoon of flour just to thicken it
to the consistency that you like. Really stir that well,
otherwise you’ll get lumps and no one likes lumpy gravy. So this should take
about 20 minutes, which is just the
right amount of time for your meat to rest
into tender perfection. And it should be ready
to go and carve now. So you want to start
carving some nice, thick slices starting at
the wide end of the meat, about a centimetre wide
and you want your knife at a slight angle, which will help
you guide your way along the beef. It’s quite a nice idea
just to save a few slices to cut just as you’re serving
and it should keep it warm as well. And it’s lovely and tender,
having had a good, long rest. You can really feel how easily that
knife is gliding through the meat. Serve this simply
with some horseradish sauce and some Yorkshire puddings. Don’t forget to wrap any
leftovers tightly in some foil and it should keep in the fridge
for a couple of days. So thank you all for
watching and get cooking.

29 thoughts on “How to cook the ultimate roast beef With Rejina Sabur-Cross | Recipe | Sainsbury’s”

  1. I know how to cook but im trying to learn why supermarket meats fail at tenderness and taste
    Is it due to feeding cattle man made food and poor living conditions
    Not to mention cattle pumped full of hormones and sickness drugs.
    Im poor and would like to see whats in the food i buy. please include these details on the label thanks

  2. I need to know how does the gas mark oven works.. I have tried roast chicken on gas mark 7, but the chicken burns toward the fire, and you need to keep moving it for even cooking. Can you pls suggest some tips.. Thanks!

  3. brilliant!! …. plain english. exactly what i needed! chor blimey.. all the other chefs say its simple and then start putting on about 20x ingredients.

  4. (240 Celsius is 464 Fahrenheit) (450 Grams is 15.87 Ounces so it is close to 1 lb.) (So 14.5 to 15 minutes per pound to cook) plus the extra 20 minutes for good measure. But if you like your beef more medium-rare, I would just skip the extra 20 minutes.

  5. Nice interesting video, when is the best time to check temperature? do i check when it's had few minutes resting,
    i feel if i check just as its brought from my oven it's not going to be accurate it will be hot. If I check and it's wrong it's pointless checking

  6. Nice interesting video, when is the best time to check temperature? do i check when it's had few minutes resting,
    i feel if i check just as its brought from my oven it's not going to be accurate it will be hot. If I check and it's wrong it's pointless checking

  7. Beef tenderness depends on the cut and length of cooking time. It also depend on how long you let the joint stand before carving. Unfortunately there is a move towards very lean meat which means that the meat will possibly end up dry and like shoe leather if overcooked. Brisket is a cheap cut by other cuts and has a superb flavour. However, it does ne a long slow cook, preferably in a pot roasting dish. If you want real tenderness and superb flavour, the best cut is rib of beef. When we were kids this cut was considered a cheap cut and a 5 rib joint used to cost us around 7/6 aka 48p in today's money. Nowadays you will have to pay around £40 for a three rib joint. Topside is a tough meet if not cooked properly. The tenderest meat is cooked to pink, so that it still contains some moisture. Sadly, not everyone likes their beef with blood running out of it. If that's the case it is worth buying rib and paying the money, but it is quite fatty. There is a lot of nonsense about beef fat. It isn't dissimilar to that of olive oil in acidity. The beef fat is where the the Sunday roast flavour comes from. Olive oil has no particular flavour.

  8. Hii made this and it was delicious but it smoked my kitchen out when it was on 240 and set off the smoke alarm any tips for avoiding this next time please ?

Leave a Reply

Your email address will not be published. Required fields are marked *