Roasting |
This is Peter's standard Roast recipe for Rib, Topside, Silverside and other good joints |
DEXTER Joint - allow 1lb per person
1 Rosemary twig per person |
1-2 tablespoons Cornflower
1 beef stock cube
|
Ensure the joint has a thin layer of fat cover at least one third of the exterior surface.
This does not add to the fat content of the finished meal - it does improve the flavour! Also ensure it
is well strung into shape. Preheat the oven.
Place the joint in the centre of a baking dish, on
top of the rosemary twigs and add about 1/4inch or 6mm depth of water. Place in the joint in the centre of
the oven and cook for the appropriate time - see below - basting the joint every 15 minutes.
Once cooked, remove to a warmed carving dish and allow to stand for about 5 minutes. Drain the carving dish
back into baking pan to make the gravy. Discard the rosemary and carefully drain off (but keep) the fat.
Add some of the water from boiled vegetables to the baking tray, crumble in the stock cube and stir in the
cornflower - distroying all the lumps to make a smooth paste. Bring to the boil on the hob, stirring
continuously till it thickens. Carve and serve!
The fat preserved makes excellent roast potatoes or
parsnips - it is second in taste only to duck fat say many on the Cix Gourmet conference. |
Roasting Times |
Normal
200C, Gas 7 |
Slow
150C, Gas 4 |
Well Done |
25 mins per pound plus 20 mins |
30 to 35 mins per pound plus 25 minutes |
Medium |
20 mins per pound plus 20 mins |
30 mins per pound plus 25 minutes |
Rare |
15 mins per pound plus 20 mins |
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