Is housekeepers cut good for roasting?
Is housekeepers cut good for roasting?
This is a very popular roast with Gleeson’s customers as it’s lean and excellent value. Hand selected from our Irish beef, this traditional roast is delicious cooked slowly.
What is a housekeepers cut of beef?
Pot roasting is a very useful method for dealing with the less tender cuts of meat, such as small lean joints of topside or silverside and blade or chuck steak (look for some marbling of fat throughout and often labeled in supermarkets as housekeeper’s cuts) but rolled brisket is often considered best as it has a …
How do you tenderize housekeepers cut?
Top Rib/Housekeepers Cut Roast slowly with small amount of liquid – water, stock or wine. This will help to tenderise the joint, excellent flavour.
What is the best cut of beef for roasting?
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.
What kind of beef roast is most tender?
Tenderloin
Tenderloin. The most tender roast of all—it’s under the spine— with almost no fat or flavor. It’s tapered in shape, the middle being the “center cut.” The labor involved and waste produced in trimming and tying a tenderloin drives up the price. Top sirloin roast.
What is the most tender roast beef cut?
What’s the best way to cook a housekeeper’s roast?
Place in an oven tray and add some water – this stops the meat from burning at the bottom and also keeps it moist by releasing steam. Roast in a preheated oven at 200ºC/gas mark 6 for 20 minutes, then reduce to 160ºC/gas mark 2V. Allow one hour per kg cooking time in the oven, then add 30 minutes more.
How to cook a housekeeper’s cut of beef?
Ingredients: 1 3kg housekeeper’s cut of beef 2 Olive oil 3 Salt and pepper 4 1 splash water More
What’s the best way to cook roast beef?
Set oven to Gas Mark 2, 150ºC (300ºF). Season the beef well, heat half the oil in a large flameproof casserole dish, brown the meat really well – to a deep brown crust on all sides. This ensures that the natural sugars have caramelised for that extra flavour. Remove the joint from the casserole and set aside.
Which is the best cut of beef for slow roasting?
Topside, round roast and housekeepers cuts are more economical cuts of meat more suited to slow roasting. Sometimes they’re marinated in wine, herbs and spices before cooking to tenderise the meat, and the marinade can also add flavour to the sauce.