Roast beef and associated nonsense

File: Beefy 02.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Spuds and celeriac are peeled, going on the boil.

File: Beefy 05.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Shallots and leeks have been flash-fried, barely 1 minute in a hot pan. Me bacon is all crispy n watnot, good so far.

File: Beefy 06.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Shit-tier whisky; the perfect accompaniment for any chef.

File: Beefy 07.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Got these thingumabobs cooling down now, will post some more in a bit.

File: Beefy 08.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

I do like a good chunk of cowbutt.

File: Beefy 09.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Welp, it's browned, but the pan got kinda messed up. Nothing some steel wool can't fix.

At least you're not shopping at Morrisons now

well done OP

File: Beefy 10.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

I'm making tartiflette with celeriac for the starch, btw.

File: Beefy 11.jpg (4MB, 3840x2160px) Image search: [Google]

4MB, 3840x2160px

Roasting off the veggies

File: Beefy 12.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

One mushroom, one shallot, 3 garlic for muh sauce

File: Beefy 14.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Madeira has reduced about enough, gonna add the stock next. Not homemade I'm afraid, I don't got 9-odd hours to make beef stock.

File: Beefy 15.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Added the stock and rosemary, next is to simmer.

File: Beefy 16.jpg (2MB, 3840x2160px) Image search: [Google]

2MB, 3840x2160px

Everything is shiny... Tartiflette is gonna be in for 15 mins, then layer the cheese on, then another 15.

>>7356689
What did people do before tinfoil? To make a dish like this.

File: Beefy 18.jpg (4MB, 3840x2160px) Image search: [Google]

4MB, 3840x2160px

Horseradish and tahini coating with breadcrumbs. I wanted panko crumbs, but the stupid 'super' market didn't have any but shitty ones.

>>7356699
I assume burnt the shit out of everything. Either that or they just had mad timing skills

>>7356714
Or maybe dutch oven, I guess?

Are you alive OP?

File: Beefy 19.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

>>7356760
Yup. Put the cheese on the tartiflette, smelling real fine.

File: Beefy 20.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Finished off the jus with a drop of cream. It's coating the back of a spoon, so it's at about the right consistency.

>>7356688
Checked' n yummy af

File: Beefy 21.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Tartiflette came out nicely

File: Beefy 22.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

Meat was maybe a little more well-done than I'd have liked, but still perfectly acceptable

File: Beefy 23.jpg (3MB, 3840x2160px) Image search: [Google]

3MB, 3840x2160px

IT IS DONE! I went to fucking town on this. The celeriac in the 'flette adds a nice tangy contrast to all that richness. Would definitely make again. Oh, and I'm turning the leftovers into wraps for my lunch at work.

Why do you put tahini on your roast?

I hate british roast because it's always overcooked or a dry tough cut. Congrats, you have done both.

Actually, very nicely done op.thanks for sharing.

>>7356953
Used tahini because wanted to try something different, and figured horseradish and sesame seeds would go well with beef. It turned out pretty darn good actually, though I had trouble with keeping the coating on. Should I have done an eggwash on the meat first or something?

I also have no idea which part, if any, of your post was sincere. So, thanks, I think?

As an afterthought, would any of you guys consider buying this meal in a low-ish tier country pub? I'm thinking of pitching the idea to my boss. We're a 'drag and drop' pub, but we do some notable steaks and burgers, in as much as we get a lot of compliments on them. Thoughts?

File: Steak-cooking-temperature-001.jpg (12KB, 220x315px) Image search: [Google]

12KB, 220x315px

>>7357002
Both parts were sincere. I love your cooking but British customs cause me pain.

As for a crust... try patting the meat dry first, and then smearing with olive oil, too much crushed garlic, salt pepper and rosemary. Smear in place on the baking pan, and don't touch no matter how hard you want to smooth it out :)

For perfect meat, try one of these? http://www.amazon.co.uk/gp/product/B012DS2ZY0 And keep a record of your favourite meat temperatures.

>>7357102
Thanks for the advice, 'preciate it homes. But my true question was; how can I make a liquidey-type crust, like horseradish and tahini for instance, stick better to the meat? It was dry when I crusted it, and yet it fell off during cooking. Is it a purely textural thing? Does it need to have porridge consistency to stick? Any tricks I can do to help it stay on?

Thanks for any answers broski.

>>7357127
Oh, I see. I think the point is the crust needs to be oily and sticky. Garlic gets sticky when it cooks. Tahini, I think it would flake off as it dries out and becomes nut powder.

If you wanted horseradish.. you could grate a fresh one, mix with olive oil and mat it on there. Should stay put I think, but horseradish has more flavor when it is not dry and cooked.

>>7357144
Ooooh, I see. Thanks man, I'll try that next time.

Post cat op

>>7357166
'Fraid I don't have one. Wouldn't mind getting a Fennec Fox though, those little guys are the cutest.