Joints to choose: Rib, Sirloin, Topside, Silverside. Weight to allow: A 3 to 4lb (1.4 to 1.8kg) boned joint gives 6 good portions.
Yorkshire Puddings (it is easier to serve individual puddings rather than one large pudding), horseradish sauce, mustard, roast potatoes, roast parsnips (boil for 20 minutes; draining, dry well, then roast in hot fat).
Green vegetables. Slightly thickened gravy from pan juices; flavour with a dash of red wine.
Temperatures for Roasting
Preheat oven before cooking.
A: Hot Oven: suitable only for prime cuts. Set oven to 425° F /220° C / Gas Mark 7.
B. Moderately Hot Oven: suitable for all joints.
Set oven to 375° F / 190° C / Gas Mark 5.
Rare: 15 minutes per lb (450g) plus 20 minutes at A; 20 minutes per lb (450g) plus 15 minutes at B.
Medium Rare: 20 minutes per lb (450g) plus 20 minutes at A; 24 minutes per lb (450g) plus 20 minutes at B.
Carve slices from outside of joint for people who like beef well done.
Well Done: 25 minutes per lb (450g) plus 25 minutes at A; 30 minutes per lb (450g) plus 30 minutes at B.
Cook joints with a natural fat with fat side uppermost, add a little fat to lean joints. Baste during cooking or use covered roasting tin.
Boned joints – carve across the grain.
Using Cooked Beef
Serve cold with various pickles, relishes and salads.