Posted by Dayle on 1/8/2011, 11:21 pm, in reply to "Re: roast beef question"
206.116.214.6
Thanks!!
Can't wait, mashed potatoes, gravy, yorkshire pudding (I make really good ones) and wonderful roast beef.
I'll let you know how it turns out,
Cheers,
Dayle
--Previous Message--
:
:
: Noooooo.
: For best results cook it low and slow.
: What cut of beef is it?
: We rub ours with Montreal Steak Spice and
: cook at 325 until desired doneness is
: reached. However medium in the middle is
: sacriledge to me. Sorry. Use an instant read
: thermometer.
:-)
:
: --Previous Message--
: Here I am asking for help on my own board!
: Believe it or not, I haven't cooked a big
: roast of beef before. Hubby purchased a
: roast beast from Costco, sirloin tip 4.95
: kg. approx. 12 lbs. We are having a big
: group of friends in for dinner and thought
: it would be a treat to serve a beautiful
: roast instead of chicken pieces or whatever.
: My daughter took one look at it and said,
: 'it's as big as a turkey and isn't
: hollow'.... and on that thought I decided to
: ask you guys the best way to cook it. I'm
: visulizing a big browned roast med. in the
: middle.
:
: Was thinking of starting it very high heat
: and then reducing to 325. Rub with
: anything?? How long, it's so thick and LOL
: not hollow!
:
: HELP
:
: Cheers,
: Dayle
:
:
:
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