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Sunday Roast
What is the best method for cooking Roast Beef to obtain maximum flavour?
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No best answer has yet been selected by capsw. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Snappy and Woofgang have it exactly right.
We hang our beef for at least 3 weeks, and we kill as old as we're currently allowed to (30 months rather than the usual commercial 20 -- though another year would be better). Our steers get wild plants to eat instead of rye-grass, and that must help too. The meat comes out dark and full of flavour, with just enough good juicy fat marbled right through.
To us, supermarket "beef" looks like veal and tastes of nothing much. They even put little hats of white fat on it in the hope it'll roast.
I took a steer to the butcher's earlier this week (poor chap). He'll be ready mid-November -- are you anywhere near the New Forest....?
Failing that, the Rare Breed Survival Trust have a scheme in which particular butchers sell rare-breed meat -- see if you can get to one of these:
http://www.rbst.org.uk/html/rare_breeds_meat/tbmms.html
then click on the link for the map (or the one for mail order).
Otherwise, go to your local proper butcher and ask about their beef. Ask how old they kill at, where it comes from and how long it's hung. A good butcher will be very happy to tell you -- and it will very likely cost no more than the supermarket stuff.
Good eating!