Carvery Style Roast Beef at Home

choo choo man

Hi,

I am just wondering are there any carvery chefs on here that could give me a few pointers on how to replicate the roast beef served in pub carvery's ? I am looking to know what beef joints are used and how they are cooked. The roast beef i am use to in carvery's would be tender and easily pulled apart rather than cut. I would like to replicate this at home if possible. If anyone has any pointers on how to cook - what joint to get ect would be appreciated.

the beer revolu

I'd say a slow roast featherblade would be right up your street. Any proper whole beast butcher should have it or be able to recommend something similar.

Essentially, you are looking for a cut of beef that is suitable for slow roasting. Don't let anyone sell you round beef for this. I'm not a fan of houskeeper's cut, either. They are both too lean and give very dry results.

Planet X

In the same boat. Been a while since we did a Roast beef with Yorkshire pudding. It’s on the list for Sunday.

Rib roast?

mulbot

You won't get it the same, commercial ovens cook very differently to a domestic oven.

odyssey06

The closest I have had to carvery is with a beef rib roast on the bone. Next boneless rib roast or Sirloin roast. Mary Berry has some good Sunday roast beef recipes.

In supermarkets more common in winter / christmas. Supervalu butchers counter or LIDL sometimes.

TheKBizzle

it’s usually a trimmed down top sirloin on a carvery. Seared in a ripping hot pan and finished in an oven at 170 for 45 mins depending on size of the roast

the beer revolu

https://www.boards.ie/discussion/comment/122393960#Comment_122393960

That timing isn't going to give the slow cooked "pullable" texture the op is looking for.

leahyl

https://www.boards.ie/discussion/comment/122393960#Comment_122393960

What are the times for the various sizes? What would the timing per kilo for instance?

squonk

I accidentally hit on a method that seemed close enough to carvery style beef one day after I was cooking and had family arriving who rang mid cook to say they weee delayed leaving.

I started with an Aldi sirloin roast. My family likes overcooked roasts so started it off at 180°C for about 30-40 minutes. I also had some onion in the pan along with the meat. I then turned the temp down to 140 or 150 for maybe another 30 to 50 minutes. I don’t remember the exact timings at this point but the result was very soft meat with a good taste. I’ve always figured most places doing carvery have steam ovens hence the softer texture on the meat.

the beer revolu

If I wanted a slow roast texture, I'd be cooking any piece of meat for at least 2 and a half hours.

Bobson Dugnutt

Sirloin roast in one of those self-basting bags and cook low and slow.

TheKBizzle

https://www.boards.ie/discussion/comment/122395351#Comment_122395351

That’s the timing for about a 3-4kg roast although that’s to slice. The OP is probably looking for something that’s slow cooked for much longer

Rows Grower

https://www.boards.ie/discussion/comment/122393218#Comment_122393218

Bang on the ball with your choice of cuts, the rib on the bone is the winner by a mile. After roasting it to nearly the way you prefer it, take it out and rest it under tinfoil for about 20 mins. It's a pricey cut compared to the others but if you want the quality it's worth it.

tom1ie

Could you cook a rib on the bone cut in a ninja 15 in 1?

Sear it on high

Add beef stock and then pressure cook it.

Then air fry on high for 15 mins to caramelise the skin and get it lovely and crispy on the outside but rare on the inside.

mouths watering here- I think I’ll do a roast this Sunday 😂

the beer revolu

https://www.boards.ie/discussion/comment/122395684#Comment_122395684

I don't see why this wouldn't work but it would need some experimenting to get the timing right for rare beef, I'd say.

tom1ie

https://www.boards.ie/discussion/comment/122396195#Comment_122396195

yeah I’d say so.
There’s a thermometer probe that comes with the 15 in 1 that you put into the thickest part of the meat and it will stop the cooking when the meat reaches whatever temp you’ve set it to.
So you could smart it for whatever temp is rare or medium rare.

0ph0rce0

I know it's tesco meat but whatever 😂

https://www.tesco.ie/groceries/en-IE/products/305713082

Buy it, follow instructions on back.

Massive, Like butter melting in your mouth.

the beer revolu

Nothing wrong with Tesco beef. And when on half price special offer, those rib roasts are fantastic value. Also easy to cut into smaller joints for the freezer.

ablelocks

rib roast beef, reverse sear (and i think the same method can be applied to other cuts of roast beef)

i can't find my go to recipe now as i'm on a different browser with different bookmarks, but google it, there are loads of recipes. I've done it in fan oven and in bbq and the result is a very tender, flavoursome, juicy slice of beef. better than carvery, and i like carvery.

+ all the trimmings - yorkshire, croquettes, potato gratin, veg, mash potatoes, gravy.

Planet X

Compelled to give it a go, been a while, so,

Sirloin 1.6kg. Dunnes, €20 and a few cent.

Reverse seared and going by Mary Berry, 200c with fan for 30 minutes.

Fess up. Too raw in the middle so microwaved the slices a tad. It’s a learning curve. Not used to roasting beef joints.

Super moist, well tasty.

Dave_The_Sheep

I'd take that over carvery beef any day of the week!

blue note

I can't believe anyone would look for carvery beef. For me carvery to someone who craves roast beef is like methadone for someone who craves heroin.

A roast that you or your wife or mum or whoever does themselves will always be better than a carvery. All the cuts have their merits (maybe not eye of the round in fairness). If I had someone coming that I wanted to leave a good impression on it would be bone in rib, but a sirloin or round can be fantastic.

I do enjoy carvery dinners a couple of times a year. But only because I expect them to be bad. Then when they're okay, I'm happy. But okay is the upper range or my hopes for a carvery.

Flinty997

https://www.boards.ie/discussion/comment/122409293#Comment_122409293

I'm confused. The thread is about home cooking no?

Not some crossover between breaking bad and someones mum.