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Roast Season: Ask the experts on how to cook meat

PUBLISHED: 11:08 26 October 2011 | UPDATED: 20:11 20 February 2013

Roast Season: Ask the experts on how to cook meat

Roast Season: Ask the experts on how to cook meat

It is now officially 'roast season'. And, although chicken, lamb or pork will do, there's nothing quite like a traditional, juicy piece of roast beef for Sunday lunch...

Tis the season for a deliciously tasty roast

It is now officially roast season. And, although chicken, lamb or pork will do, theres nothing quite like a traditional, juicy piece of roast beef for Sunday lunch.

If youre looking for top quality, tender beef thats bursting with flavour, then grass-fed beef is the perfect choice. Beef produced under the Irish Food Boards Quality Assurance Scheme is found in most supermarkets and assures you that the beef you buy is reared to the highest international standards of animal husbandry and welfare. Irish beef farmers are also committed to sustainable farming, reducing their carbon footprint and preserving the environment for future generations. Irelands cool, moist summers and mild winters make it perfect for growing lush green grass. The country has the longest grass growing season in Europe perfect for the cattle that thrive on the clover-rich pastures, producing great tasting beef. Whats more, grass-fed beef is a healthy option, with high levels of vitamins A and E, and a good balance of omega 3 and omega 6 fatty acids.

Unsure of the right cut to choose this roast season? Weve asked the experts at Bord Bia (the Irish Food Board) for a few hints and tips. Ribs and sirloin are great for flavour but can also be slightly more expensive in these cash strapped times. So, for something thats a little lighter on your purse (or wallet!), make sure to look out for -

Topside

This is a traditional roasting joint that comes from the hind quarters and has minimal marbling, making it extra lean. Its the most widely available roasting joint found in supermarkets. Roast slowly with a little liquid, or add an extra layer of fat, which will help tenderise the joint, and keep the meat moist.

Brisket

Low in marbling and generally a less tender cut from the breast it is ideal for pot roasting over a longer period of time. Prepared in this way, the beef will simply fall from the bone and its rich, distinct flavours will be released in full.

Bord Bias Top Roasting Tips



  • For the best flavour and extra tenderness, make sure the beef is aged a minimum of three weeks.

  • Remove the meat from the fridge an hour before cooking.

  • Use a meat thermometer when roasting a joint push the thermometer into a thick part of the joint without touching the bone:

    • For a rare roast, remove from the oven when the thermometer reaches 150ËšF (65ËšC).

    • For a medium roast, remove from the oven when the thermometer reaches 160ËšF (70ËšC).





  • When calculating the cooking time, allow time for the meat to rest after roasting for up to 20 minutes. Try to slice it thinly so that you can enjoy the tenderness.



Looking for further inspiration? Visit www.irishbeef.co.uk for recipes, advice and plenty more information.

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