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Roasting was originally the term given to thick pieces of
meat placed before an open fire. Although the term roasting
is still used today it is generally thought of as a joint
of meat that is cooked in the oven.
A good roast of beef should weigh four pounds or more as the
larger the roast the less moisture is lost, resulting in a
more succulent piece of meat. If you feel that this size of
joint is too big for you, keep in mind that any leftovers
can be eaten cold and will make delicious sandwiches. The
traditional accompaniments to beef is mustard.
Recipe Ingredients
A joint of Beef preferably weighing 4lbs or more. (rib or
double rib)
Oil or fat
Flour
Pepper
Preparation and cooking instructions
Preheat the oven to 475°F(240°C).
Clean the beef, and weigh if necessary. Place the meat on
a roasting rack in a roasting pan. If the meat doesn’t
have a lot of fat you will need to add a little, this should
be placed in the bottom of the pan. Cook the beef on the upper
shelf of the oven for twenty minutes at 475°F(240°C)
this will help to ‘seal’ in the juices. Remove
from the oven, season the exposed surface of the beef with
pepper and dredge with flour. Return to the lower shelf of
the oven and reduce the heat to 375°F(190°C). Baste
frequently with the pan juices. About halfway through cooking
turn the meat over, and again season with pepper and dredge
with flour. Allow a cooking time of fifteen minutes per pound
of meat, although the total cooking time will depend on how
well done you like your beef to be.
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