Help with what sort of cut a beef roast I have is
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|---|---|
| 1 | I have been given a beef roast. It is in white plastic and a tag says 'beef roast'. Helpful lol............ I know what sirloin, scotch, rump and eye look like sliced or whole, but that is about it. This doesn't look like any of those. Its round and has string on it so a rolled roast - has fat around the outside and a bit through the roly bit in the middle. Any suggestions on how I cook it? awoftam - 2019-02-27 18:54:00 |
| 2 | Rolled roast?, pot roast it or slow cooker, or oven bag articferrit - 2019-02-27 19:16:00 |
| 3 | It is rolled rib roast. And as flash as that sounds, it isn't like a standing rib roast. It is the meat that is found on spare ribs. It is cut off and rolled. Here are some links to how to cook it: Edited by buzzy110 at 7:22 pm, Wed 27 Feb buzzy110 - 2019-02-27 19:19:00 |
| 4 | articferrit wrote:
Thank you - I figured I would need to slow cook it any idea on what cut it might be? Asking as I am trying to decide how to season it, and what to season it with............or whether I should stuff it. awoftam - 2019-02-27 19:20:00 |
| 5 | buzzy110 wrote:
Awesome wow that looks amazing.................I am really looking forward to it! Thank you. awoftam - 2019-02-27 19:22:00 |
| 6 | awoftam wrote: I wouldn't stuff it. Usually the butcher/supermarket will stuff it before rolling, tying and sticking sticks in it. Often it has sticks poked through it to keep it together. buzzy110 - 2019-02-27 19:23:00 |
| 7 | They are not the flashest bit of meat thats for sure. My sister hates them when she gets them from her in laws as part of the homekill. Quite often they get taken to the local butcher and ground up into mince if theres enough of them. She gave me one about a year ago when she ran out of freezer space, I crock potted it, and it was OK, ate it for a few days and fed the rest to the dog....lol dibble35 - 2019-02-27 19:51:00 |
| 8 | When its already rolled and tied you leave it like that, all the recipes in #3 look good, we prefer it cooked right through, so not pink, which is why I slow cook it, but its a perfectly good cut of meat, follow the resting times and enjoy it. articferrit - 2019-02-28 07:54:00 |
| 9 | The best roast of the whole cattle beast, our favourite. Cook it well, and sharpen you knife to slice. Enjoy! Edited by rainrain1 at 7:58 am, Thu 28 Feb rainrain1 - 2019-02-28 07:57:00 |
| 10 | I slice onions into bottom of slow cooker, sprinkle the roast with your fav rub, put on top of onions, lid on cook on low all day, remove rest slice with sharp knife. Tip juices onions into saucepan thicken little to make a onion gravy. Leftovers good cold with a salad next day as only 2 of us Edited by fifie at 1:43 pm, Thu 28 Feb fifie - 2019-02-28 13:42:00 |
| 11 | I’ve always found them tough and fatty no matter how slowly I cook them - they make tasty gravy though and the dog enjoyed the meat from the last one I cooked sarahb5 - 2019-03-05 21:13:00 |
| 12 | sarahb5 wrote:
Poor cook or wrong supplier? rainrain1 - 2019-03-05 21:32:00 |
| 13 | rainrain1 wrote:
Or perhaps just a shite cut from an unhappy and stressed animal. Or perhaps its just a shite cut....not many 'cooks' say a lot of kind things about this cut. From my experience this was absolutely the worst bit of meat I have ever had. I may be a shite cook. The dogs loved it. awoftam - 2019-03-05 21:39:00 |
| 14 | rainrain1 wrote: sarahb5 - 2019-03-05 22:01:00 |
| 15 | awoftam wrote: sarahb5 - 2019-03-05 22:05:00 |
| 16 | sarahb5 wrote: awoftam - 2019-03-06 07:45:00 |
| 17 | Shite! Edited by rainrain1 at 8:13 am, Wed 6 Mar rainrain1 - 2019-03-06 08:12:00 |
