Topic: When you're feeling really broke..............

[tim]

...........go give yourself a treat!!

(My Mother always used to throw a party!!)

[supersprout]

nice one!

[Mrs Ava]

Oooo that looks nice (except I am right off meat at the moment...)  What cut is it Tim as we have chums coming to Sunday lunch a week on Sunday and I would like to do a nice cut of beef, but preferably one that stays moist and juicy rather than a shrinking shrivelled dry piece.

[Grant]

Correct me if I am wrong Tim but looks like sirloin cut dusted in flour the old way to help brown it off.

[tim]

Yes - Pat often goes off it. But today she was on form!

Rolled Sirloin - local farmer - local butcher - 3 1/4lb - yes, £26, BUT two hearty helpings & we have over 2lb left - & that's after what shrinkage there was.

Shrivelling? Never!  - coated with flour+dry mustard + black pepper - 20min @ 450F (after room temp for an hour) - then over an hour in the bottom oven @, say, 230F. Anyway - till 160F in the middle. And then rest 20min.

Quite the best we've ever had.

The pots (slugs allowing) were just tossed in a bag in a tbs or so of oil before roasting.

The sprouts? Well you know where they (& the pots) came from. The onion we bought - dammit!!

PS Yes, Grant - not only to brown - but also to soak up the lovely juices in a crust!!

[saddad]

Looking hungry already chicken curry here, by request!
 ;D

[tim]

Oh, the CRUST!!

[Rosyred]

Emma, I know it works out expensive but you can use it for another meal or sandwichs but best to buy a bigger joint of meat with alot of fat and that will keep it moist while cooking. Those small joint are really worth it.

If you want to freeze the cooked meat put in gravy and freeze works well for another time mid week in a rush.

[tim]

Not too sure about that - I wouldn't want excess fat at £8/lb? Reckon this amount is about OK? And with slow cooking, you lose very little weight.

In gravy - yes - if anyone leaves you gravy, I never seem to do enough!! Equally, as we did today, slice & interleave with film before freezing - you can then peel off as many slices as you want - for hot or cold use. As one does for bacon.

[Rosyred]

Tim yours looks about the right amount of fat and thats what I mean't by alot compared with little joints you buy in Tesco with nothing. A good marble of fat going through beef is good also.