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Beef on a spit
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Posted 10 January 2013 - 04:05 PM
DH was given one if those mini rotisserie spits for his birthday so we are breaking it in on Saturday.
He does not eat lamb so I was going to get a slab of beef to roast.
I'm guessing we will need 4kg for the amount of people.
Any suggestions on the cut to use and perhaps an indication on timing?
Posted 10 January 2013 - 06:51 PM
I think you should look for a nice marbly piece of beef otherwise it can be too dry. Maybe a nice piece of topside with a thin layer of fat to keep it moist. The silverside cut is also good (don't get confused with the pickled silverside).
A standing rib eye would be lovely but expensive.
To prepare I would just rub in olive oil, sea salt & pepper and maybe coat one side with horseradish cream or some mustard? If you like marinades (I'm not a fan), you could make a simple red wine based one.
Timing: it definitely depends on the size. I find the meat thermometers useless. Don't turn the heat up too high otherwise you'll end up with chargrilled outside and raw in the middle. Just slow, even cooking. Use a metal skewer to check cooking. It really does depend how you like your meat cooked (rare, medium etc.).
Posted 10 January 2013 - 06:53 PM
go to an old school butcher
they will sell you what you need!!!
Posted 10 January 2013 - 07:07 PM
Thanks ladies. I would live to do a rib eye but would prefer to keep costs a bit lower than that. Will do one when I have less people.
It's a coal spit so I'm going to have to keep a good eye on it.
I spoke to my butcher and he first said scotch then changed his mind to blade!!! Confused me
Might try scotch and keep it simple with salt pepper and olive oil. At least with scotch those who like it rare will be happy if the inside is a little pink, if I did that with blade it wouldn't tast as good.
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