Roast the beef for 50 minutes per kilo for medium-rare, or a temperature between 125 and 130 F. Roast the beef for 60 minutes per kilo for medium, or between 130 and 135 F. Roast the beef for 1 hour and 10 minutes per kilo for medium-well, or an internal temperature of 135 and 145 F.
How long does 1.1 kg of beef take to cook?
If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.
How long do you cook beef per kilo?
Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil.
How long do you cook 1.2 kg of beef?
Cook the beef for 15 minutes per 450g, plus an extra 20 minutes (for well done, cook for 20 minutes per 450g, plus an extra 20 minutes). Roast the joint for 20 minutes, then reduce the temperature to 200ºC/ 180°C fan/ gas mark 6 and cook for the remaining calculated time.
How long does 1kg of topside beef take to cook?
Cooking time for roast topside beef?
|Topside Roasting Joint||Rare Very pink and bloody||Medium – Well Only very slightly pink|
|1 kg||40 minutes||1 hour 5 minutes|
|1.2 kg||46 minutes||1 hour 15 minutes|
|1.5 kg||55 minutes||1 hour 30 minutes|
|2 kg||1 hour 10 minutes||1 hour 55 minutes|
Should I cover beef with foil when roasting?
When cooking a roast in the oven, keep it uncovered until roasted 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).
What temperature should I cook beef?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
How do you calculate cooking time for beef?
Weigh joint of beef to calculate the cooking time. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare.
How long should I cook beef for?
Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.
What temperature should the oven be for roast beef?
|Cut||Preheat Oven to…||Cook until internal temp is…|
|Oven roast (inside round, outside round, sirloin tip, cross rib)||425°F (220°C)||145°F (63°C) medium-rare; 160°F (71°C) medium; 170°F (77°C) well done|
How many will 1kg of beef feed?
As each meat item is individual, there is no definite answer to this question, but on average 1kg of meat serves approximately 4 people, depending on the adult to children ratio.
Do you wrap beef in foil to cook?
Should you wrap beef in foil to cook? Roast your beef, uncovered, to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. … Roasts weighing over 8 pounds should be loosely covered halfway through roasting to avoid over-browning.
How long does it take to cook a 1.3 kg roast beef?
How Long to Cook Roast Beef (Temperature, Time, Pound) Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it: 145°F for medium rare, 160°F for medium.
Why is my roast beef always tough UK?
Beef has a lot of collagen in it, and that’s what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.
How do you cook meat so it falls apart?
You can toss the cut of meat into boiling water and keep it at a boil. That will break it down far enough to fall from the bone relatively quickly—but also make it tough, gray and flavourless. You can toss it into simmering water, or better yet, stock. And leave it for a fair few hours.
How long should a joint of beef rest?
How long should beef rest? Many chefs follow the rule of thumb of 1 minute resting time for every 100 g of meat. Resting time depends on the size of your cut. We like to give a roast 10–20 minutes rest before carving and allow steaks to stand for 3–5 minutes before serving.