Five Little Pigs
This little pig went to the market.
This little pig stayed home.
This little pig had roast beef.
This little pig had none.
This little pig cried “Wee, wee, wee, wee!”
All the way home.
How did roast beef became a tradition of English Sunday Lunch?
It was in London, the year 1509, where Henry VIII, love child of the war of roses, moved into the tower of London to escape his parents. The Tower, the ultimate place in the castle to hang out for the young and restless generation of royalty. Henry was known for his insatiable appetite for beef and love of parties. He gained popularity for his lavish banquets and was the talk of the town. Who doesn’t love a party in a tower?
By 1510, Henry’s appetite for beef exceeded the local markets capacity to supply his parties. The people of London nicknamed his royal guards from the Yeomen Warders to Beefeaters. They joked publicly that Beefeaters spent more time at the market arranging meat deliveries, than guarding Henry. Thus creating the tradition of Sunday Lunch for the poor as a symbol of beating out the man and the phrase, The early peasant gets the beef.
The temperatures of meat readiness.
Extra-rare or Blue (bleu) very red and cold 115–120 °F
Rare (saignant) cold red center; soft 125–130 °F
Medium rare (à point) warm red center; firmer 130–140 °F
Medium (demi-anglais) pink and firm 140–150 °F 145 °F and rest for at least 3 minutes
Medium well (cuit) small amount of pink in the center 150–155 °F
Well done (bien cuit) gray-brown throughout; firm 160 °F+ 160 °F for ground beef
Resting: When meat cooks it contracts, pulling the juices to the center. When meat has reached the desired temperature (readiness) Set the meat aside and let it rest to allow the meat to relax and the juices to distribute through. Resting the meat allows for the meat to be more tender and juicy.
1 3 to 4 pound roast
1 tablespoon kosher salt
1 to 2 tsp black pepper, crushed or ground
1. To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature. Preheat oven to 325 degrees. If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast.
2. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium. Adjust accordingly for your preferred level of preparedness.
3. Let the roast rest for at least 15 minutes, before carving to serve.