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The Hierophant

Sunday Lunch

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17 hours ago, Foxworth said:

I guess it went badly...

 

16 hours ago, Mrs Horribleman said:

He's been in hospital all night with beef poison. 

 

:lol:

 

No, it went well although not as well as I had hoped. 

 

The Top Rib cooked really well long and slow. I was a bit wary of it as it sounded like it could be tough but it was a lovely looking piece of meat. 

 

IMG_3707.thumb.JPG.796c9467453182c6c9ef1d02415b92bc.JPG

 

I was aiming for about 4 hours at 100 degrees to get an internal temp of 50 (118f) rest it and then sear at the end when the yorkshires Cook. 

 

After three hours I was at 99f:

 

IMG_3710.thumb.JPG.36000d9a69cdf4bc23003967e44b70c8.JPG

 

I then underestimated how long it would take to get to 118f and when I next checked it was at 140f I.e already medium. 

 

I whisked it out out and gave it the briefest sear but it was cooked through:

 

IMG_3711.thumb.JPG.5b461a70a44b479379fef6e0828766c9.JPG

 

That said it was lovely and everyone really enjoyed it. 

 

For a a piece of meat that is supposed to be tough the slow cooking was wonderful as it was really tender and soft. I would definitely do this cut again as it was cheap and tasty. I would just cook it less. 

 

Apologies for not updating and for mixing f (US instructions) and c (UK oven)

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Wow can’t believe it is a year since I posted in here. 

 

I have been merrily cooking sunday Sunday lunch all winter. I've been having much more success with the reverse sear; did a fantastic piece of beef last week. 

 

Apologies for no photos. 

 

I'm going to try reverse searing a leg of lamb today. 

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On 24/02/2019 at 12:12, The Hierophant said:

After two hours at 100°c it as reached 49°c. After three hours it was 63°c and came out rest. 

 

And the pictures.....

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I got to cook Beef Wellington for the third time ever this weekend for guests today.

 

https://www.bbcgoodfood.com/recipes/2538/beef-wellington I've cooked this recipe twice before, but this time was able to give it more prep time and our guests really enjoyed it. On Saturday night I did the initial cook of the fillet at a time between what was recommended for rare and medium rare. What i have learned from past experience was to rest the joint on a raised grill when it goes for the first chill, this allows some of the blood to drain away, and while it was chilling I prepared the mushroom duxelle, which meant cracking open a crisp cold pinot grigio to share with the mrs while i cooked.

 

This was the first time i left the wellington chilling in the fridge overnight as opposed to the bare minimum 30 minutes stated in the recipe, it was definitely an improvement as it was far less bloody when cutting.

 

I am by no means a great cook,  i would rate myself as a tiny smidge above average, but this dish is a delight to cook, its very cathartic to go to the butchers and have a chat about what your'e after and what your doing with it as they then make sure you get a lovely even sized bit of beef fillet. Also when prepping it a night before it means that all i needed to do on the day was take it out of the fridge a couple of hours before cooking, then pop it in the oven for 25 minutes and rest for 10.

 

Our guests are not big people with large appetites, but i was glad they certainly did the most damage to it having double portions (and i dont scrimp when the recipe says cut in thick slices). a 1.2 kilo lump of fillet was almost polished off on the spot. I served it with carrots, asparagus and goose fat and duck fat roasted spuds, instead of doing them all in one large roasting tin, i used two medium ones to space the spuds out and give them more room which meant they had more room to crispen up, and as i had two trays i thought i could do a comparison, the goose fat gave a more crunchy spud, but i like the flavour of the duck fat ones a bit more.

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I forgot to take a picture of it cooked :facepalm:  

 

It was lovely. Perfectly medium. Only problem was the joint was huge!  We had so much leftover I made a lamb Ragu and a lamb Chili/taco filling with the leftovers. Freezer is now at capacity. 
 

This week chicken. We would normally be about to eat but we were at the rugby club Christmas party so I’ll start prepping shortly. Chicken, stuffing, roast potatoes, parsnips (I hope), cauliflower cheese, carrots, green beans and leeks here I come!

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