SUNDAY ROAST BEEF

SUNDAY ROAST BEEF

NOTHING BEATS A BEAUTIFUL PIECE OF MEAT ROASTED!

We here at Cullens want you to get the most from the meat we provide.

Knowing which cut of meat to use and how best to cook it

ensures great taste, will keep it tender and bring out the best flavour.

Key elements – choose the right cut & get good quality meat from good source -

When you buy from a local butcher- they aged their beef and will cut a roast to any size.

BEEF

 what is it that makes it a great product?

Grass fed produces excellence and high quality

Animal breed

Fat cover

A good Marbling content

Hanging process -Aged for tenderness and flavour

Deep red in colour

MEAT cooked ON THE BONE enhances and adds depth of flavour.

ROAST FILLET - very tender, but will dry, can be over cooked….perfect Beef Wellington

SIRLOIN ROAST - great flavour & tenderness – can be cooked on or off the bone

PRIME RIB ROAST - best all round depth of flavour & tenderness & value

TOP RIB ROAST (HOUSE KEEPERS CUT) - ideal for pot roast (slow roast with liquid)

EYE OF ROUND - very lean, need to keep covered (add some liquid)

ROUND ROAST - great value, but not as tender as rib roast ideal slow cooking

SILVERSIDE - usually used as Corned Beef

BRISKET - ideal for pot roast, seen in US & UK Cookbooks, needs to be cooked very slow

BEEF SHORT RIBS - slowly braised in wine or beer with veg and lots of aromatics,

they come tender and have fantastic flavour.

Best Choice : Sirloin or Prime Rib - bit more expensive but hard to beat!

Beef should be tender & well marbled

Fat will melt & baste the meat in cooking process.

Rare / Medium/ Well done …..is personal preference

Season well with Salt & Pepper

Rub all over with a little Olive Oil to help seasoning stick.

Sear to form a crust seal in the juices.

Check our Website www.cullensbutchers.com for recipes

A Roast is very versatile- any leftovers you can have cold next day, use for lunches, add to curry, broth etc

PRIME RIB 

  

Ingredients: 

   3 LB Cullen’s Quality Prime Rib Roast   

   2 tablespoons Olive Oil 

   2 Garlic Cloves crushed 

   Salt and Pepper to taste 

   1 tablespoon chopped thyme 

   (Optional: grated ginger also works well with beef) 

Preparation:   

Preheat the oven to 180 deg.  

Mix the oil, thyme, garlic, salt and pepper.  

Rub the roast with the mixture. 

Roast in oven at 180 deg. (20 min per LB plus 20 min) 

Once cooked let rest for 15 mins. 

Serve with Pan Gravy, Roast Potatoes & Roasted Veg.

Cullens have been in the butchery business in County Wicklow for 3 generations. William Cullen, Liam Cullen and now Robert Cullen are proud to serve you with the finest locally sourced Beef, Lamb, Pork, Bacon, Poultry and other fine produce.

www.cullensbutchers.com