Roast beef 1kg how long to cook

Season and oil generously. Wrap in foil and leave somewhere warm to rest for at least 15 mins before carving. Place the beef on a rack in a roasting tin. Cook the beef for 20 minutes per g, plus 20 minutes for rare or for medium: 25 minutes per g, plus 25 minutes; for well done: 30 minutes per g, plus 30 minutes. Roast your beef, uncovered, to the desired doneness.

After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving and preventing dry, disappointing meat.

For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Let it come up to room temperature. Rare feels soft; medium has a little resistance; well done feels quite firm. Remove the roast from pan and cover loosely with foil. Allow to rest for about minutes before carving. This allows the juices to settle. For the most tender slices of meat, carve the roast across the grain.

Holding the roast with tongs rather than a fork will prevent the juices escaping. Serve with roasted vegetables and a homemade jus. This classic recipe makes the perfect Sunday lunch and will feed eight people easily. Roast fillet of beef with mushroom stuffing. Roast beef recipes How to make the ultimate roast potatoes How to roast and carve rib of beef How to cook duck How to roast pork belly 4 ways with roast potatoes Healthy one-pan roast chicken. Subscriber club Reader offers More Good Food.

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