Looking to impress your dinner guests with a delicious and hearty roast beef? Look no further than the housekeeper’s cut!
This flavorful and tender cut of beef is perfect for roasting, and with a few simple steps, you can have a mouth-watering meal on your table in no time.
Whether you’re a seasoned chef or a beginner in the kitchen, this guide will walk you through everything you need to know to cook the perfect housekeeper’s cut roast beef.
So grab your apron and let’s get cooking!
How To Cook Housekeepers Cut Roast Beef?
To start, preheat your oven to 200°C/gas mark 6.
Next, rub the beef all over with olive oil and season generously with salt and pepper. This will help to enhance the flavor of the meat and create a delicious crust when roasted.
Place the beef in a large roasting tray with a splash of water to keep it moist. This will also prevent the meat from burning at the bottom of the tray.
Roast the beef in the preheated oven for 20 minutes, then reduce the temperature to 160°C/gas mark 2V. Allow one hour per kilogram of cooking time in the oven, then add an additional 30 minutes.
If you have an oven-friendly temperature probe, place it in the meat and wait until it reaches 58°C for a perfect medium. Once cooked, allow the joint to rest for 30 minutes before carving.
What Is A Housekeeper’s Cut Roast Beef?
Housekeeper’s cut roast beef comes from the forequarter of the animal, specifically the top rib. It is a lean cut of beef that requires careful cooking to ensure it doesn’t dry out. This cut is ideal for slow cooking, pulled beef, shredded beef, roasts, and stews. It is full of flavor and can be used in many different recipes.
Pot roasting is the traditional way to cook housekeeper’s cut roast beef, but it can also be cooked in a slow cooker. When shopping for this cut of beef, it’s important to head to a craft butcher who can provide guidance on how to handle the meat. Look for meat that is unbruised and has a slightly off-white fat on top. If the fat appears too yellow, it may be old.
To cook housekeeper’s cut roast beef, rub the meat with olive oil and season generously with salt and pepper. Place it in a large roasting tray with a splash of water to keep it moist and prevent burning. Roast in a preheated oven at 200°C/gas mark 6 for 20 minutes, then reduce to 160°C/gas mark 2V. Allow one hour per kilogram of cooking time in the oven, then add an additional 30 minutes.
If you have an oven-friendly temperature probe, place it in the meat and wait until it reaches 58°C for a perfect medium. Once cooked, allow the joint to rest for 30 minutes before carving. Housekeeper’s cut roast beef can be served with roast vegetables and gravy or paired with Yorkshire puddings for a classic British meal.
Choosing The Right Cut Of Beef
When it comes to cooking a housekeepers cut roast beef, it’s important to choose the right cut of beef for the job. The housekeepers cut is a large, tough cut of beef that requires slow cooking to become tender and juicy.
One of the best cuts of beef for slow cooking is the chuck. This cut comes from the shoulder and is tougher than the loin, but also incredibly flavorful. It is a versatile cut that can be used in a number of different dishes, including pot roasts and stews.
Another great option for slow cooking is the brisket. This cut comes from the breast of the cow and is typically rather tough. Therefore, most people opt to slow cook it so it gets more tender. Brisket is perfect for dishes like corned beef or barbecue beef.
If you’re looking for a more tender cut of beef to roast, consider the loin. The loin sits below the backbone and is a source of some of the best cuts of meat for a juicy, tender roast. Loin cuts like tenderloin and T-bone steaks are generally more expensive, but they are worth every penny for beef lovers.
No matter what cut of beef you choose for your housekeepers cut roast beef, be sure to cook it low and slow for maximum tenderness and flavor.
Preparing The Meat For Cooking
Before cooking your housekeepers cut roast beef, it is important to properly prepare the meat to ensure a delicious and safe meal. Here are some tips to follow:
1. Thaw the beef properly: If your beef is frozen, it is important to thaw it properly before cooking. The best way to do this is by placing the beef in the refrigerator for 24 hours per 2.5kg of meat. Alternatively, you can use a microwave on a reduced power setting to defrost the meat.
2. Clean your hands and equipment: Before handling the beef, make sure to wash your hands with hot, soapy water for at least 20 seconds. It is also important to clean your cutting board and any other equipment that will come into contact with the meat.
3. Dry the meat: Make sure to thoroughly dry the beef before cooking it. This will help it sear properly and prevent it from steaming in the pan.
4. Season the meat: Rub the beef all over with olive oil and season generously with salt and pepper. This will help to enhance the flavor of the meat and create a delicious crust when roasted.
5. Use a roasting tray: Place the beef in a large roasting tray with a splash of water to keep it moist. This will also prevent the meat from burning at the bottom of the tray.
By following these steps, you can ensure that your housekeepers cut roast beef is cooked safely and deliciously.
Seasoning And Flavoring Options
Seasoning and flavoring options can really take your housekeepers cut roast beef to the next level. While salt and pepper are the basic seasonings, adding dried herbs and spices can enhance the flavor of the meat and make it more interesting.
One great option is to use a homemade pot roast seasoning made with sweet Spanish paprika. This seasoning is easy to make with just a few simple ingredients and can be applied to the meat before roasting. Use 1 1/2-2 tablespoons of seasoning per pound of meat, pressing it in firmly for maximum flavor.
Another option is to add bay leaves to the roasting tray. Use 1-2 bay leaves for each pot roast, then discard them before serving. Bay leaves add a subtle but delicious flavor to the meat.
If you want to get creative, you can experiment with different herbs and spices like rosemary, thyme, garlic powder, or onion powder. Mix them together with olive oil and rub the mixture all over the beef before roasting. This will create a flavorful crust on the outside of the meat.
It’s important to pat the beef dry with paper towels before seasoning it. This will help the meat brown and develop a crust more quickly. Also, make sure to season the meat evenly by rolling it in the seasoning mixture or using your hands to rub it all over.
Cooking Methods For Housekeeper’s Cut Roast Beef
Housekeeper’s cut roast beef is a delicious and affordable cut of meat that is perfect for slow-cooking. There are several cooking methods that can be used to prepare this cut of beef, including oven roasting and pot roasting.
For oven roasting, preheat your oven to 200°C/gas mark 6. Rub the beef all over with olive oil and season generously with salt and pepper. Place the beef in a large roasting tray with a splash of water to keep it moist. Roast the beef in the preheated oven for 20 minutes, then reduce the temperature to 160°C/gas mark 2V. Allow one hour per kilogram of cooking time in the oven, then add an additional 30 minutes. If you have an oven-friendly temperature probe, place it in the meat and wait until it reaches 58°C for a perfect medium. Once cooked, allow the joint to rest for 30 minutes before carving.
Pot roasting is another great method for cooking housekeeper’s cut roast beef. To prepare, heat some oil in a heavy earthenware casserole dish with a lid. Add onions and carrots and cook for about 5 minutes until tender. Add the beef brisket and Italian sausage or minced pork, if using, and cook gently for another 10 minutes, turning the beef occasionally to lightly color all over. Stir in tomato puree, wine, thyme, bay leaf, beef stock or stout (if using), and plum tomatoes. Season to taste. Cover the casserole with a double layer of parchment paper that has been cut into a circle, then with the lid and bake in the oven at 150°C for 2 hours cooking time.
During the cooking process, don’t forget to baste a couple of times with tin juices or add some melted butter if there don’t seem to be any juices at first. Also, make sure not to overcrowd the tin with vegetables as this may cause the beef to stew rather than roast.
Checking For Doneness And Resting The Meat
Checking for doneness is crucial to ensure that your housekeeper’s cut roast beef is cooked to perfection. While some people rely on guesswork or visual cues, using a meat thermometer is the most accurate way to determine the doneness of your beef.
To ensure that your beef is cooked to your desired level of doneness, insert a meat thermometer into the thickest part of the roast, making sure that the probe is not touching any bones. For rare beef, the thermometer should read 50°C, for medium it should read 60°C, and for well-done, it should read 70°C. Keep in mind that these temperatures will continue to rise as the meat rests, so you may want to take it out of the oven a few degrees earlier than your desired temperature.
Once you have determined that your beef is cooked to your liking, it’s important to allow it to rest before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. To rest your beef, remove it from the oven and cover it loosely with foil. The amount of resting time needed will depend on the size of your roast – a general rule of thumb is to rest for at least 30 minutes.
During resting, the internal temperature of the meat will continue to rise by a few degrees due to carryover cooking. This means that if you take your beef out of the oven at exactly your desired temperature, it may end up overcooked by the time you carve it. To account for this, you can take your beef out of the oven a few degrees earlier than your desired temperature and let it finish cooking during resting.
It’s important to note that how you rest your beef can affect its final temperature and texture. If you leave it uncovered or place it on a cold surface, more heat will escape and the meat may grow cold before serving. On the other hand, if you keep it warm in a low oven or under a heat lamp, there will be a larger heat rise and the center may be overcooked unless you adjust for carryover cooking with a lower pull temperature. Tenting with aluminum foil can help conserve some heat while still allowing air circulation.