A perfectly cooked joint of roast beef is a guaranteed crowd-pleaser, but oftentimes, it turns out dry and disappointing. With the right recipe, keeping the meat tender and juicy is easy ...

Tom's twist on one of the nation's favourites - roast beef ... After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of ...

Culinary enthusiast Natasha Kravchuk, owner of Natasha's Kitchen, revealed her go-to recipe for roast beef and gravy ... 1.5 tbsp corn starch 120g dry red wine 360g beef broth 0.5 tsp onion ...

Raw beef is initially brined for up to a week or more, so it’s important that the brine mixture has enough salt to prevent the growth of bacteria and other detrimental micro-organisms.

Most roast turkeys I have come across ... Begin making the brine two days before, one day to brine and one day to “dry out’’ the turkey. If you are short on time you can omit the drying ...

When it's cooked whole, it's usually served as a roast ... in a brine of water, salt, spices and preservatives and can also be injected with the brine. Some producers of corned beef add their ...