How long should I cook a joint of beef weighing 3 or 4 kgs?
By Jean
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The time depends on how you like the meat (rare, well done etc). Use a meat thermometer and roast at 325 degrees. The meat thermometer is graduated and will tell you when the roast is done to your liking. Some will tell you to cook at 350 or 400. Forget it! Cooking at 325 will give you a juicy and tender roast.
I always use a MT, I have one that you spear into the meat, set the temp and an alarm goes off when it gets to that temp. It saves me forgetting an expensive joint and gives perfect results every time. Well worth the investment.
Hi Jean! I relocated to Scotland in 2010 and had to learn (in my mid-fifties!) a whole new way to cook, including how to figure cooking kilos as opposed to the pounds I'm used to cooking with in America.
The answer to your question is, according to my charity shop bought vintage Delia Smith cookery book, 30 minutes per kilo to have a rare joint, and adjusted upwards in time according to your taste and the cut.
She writes that she likes to start a joint at a fairly high heat of Gas Mark 9/245C/475F for the first 20 minutes to give a nice searing (and finished look) to the joint; she then lowers the heat to GM5/190C/375F for the rest of the roasting time.
As I learned to cook in the UK, I found the Delia Smith books (found first in the library and then used in charity shops) to be VERY helpful.
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