John Quilter, otherwise known as "The Food Busker", says the first step is to choose the right cut. Photo / YouTube
John Quilter, otherwise known as "The Food Busker", says the first step is to choose the right cut. Photo / YouTube
A Youtube star chef claims he has a fullproof recipe for the perfect roast beef.
London-based John Quilter, otherwise known as "The Food Busker", has made a video showing eager cooks where they've been going wrong when they try and cook the meat at home.
And he says perfecting roast beef is all to do with the type of joint you buy, changing the temperature halfway through cooking it, and never carving it before it's had time to rest.
Entrepreneur John cooks up street food in the capital and asks people to pay him what they think the meals are worth, filming his endeavours for his successful Youtube channel - which is endorsed by Jamie Oliver.
He also has a coffee business on the side, making high quality "Nespresso-style" coffee pods.
In one of his latest videos, he reveals that the best way to ensure your roast beef is cooked to perfection is to first choose the best joint.
He recommends buying a 90-day aged fore rib as this joint has the most flavour due to the large amounts of fat marbling and the fact it is left on the bone.
But he does warn this might set you back about "half a week's earnings".
Aged fore rib has the most flavour according to the chef. Photo / YouTube
When it comes to the actual cooking, preparation is key, according to John.
You'll need to remove a fatty ligament near the top of the joint before cooking it as it will otherwise make the meat very tough. John recommends peeling off the top fatty layer before cutting out the offending ligament with a knife.
Seasoning secrets
John recommends being liberal with the herbs and spices. Photo / YouTube
Next he says you need to season the entire joint with plenty of salt, pepper and lots of mustard powder - more than you probably think.
How you actually roast the joint is of the utmost importance, as you might expect, according to John.
The waiting game
The joint needs to rest for a whopping one hour before you can start tucking in. Photo / YouTube
He says you need to first roast the joint at 230 degrees for 40 minutes.
Then you'll need to drastically lower the temperature to 160 degrees and cook it for an extra 10 minutes per kilo - so for a four kilo joint, you'll need to roast it for another 40 minutes at the lower temperature.
The most crucial part of the roasting process is after the beef has come out of the oven.
It's tempting to carve the meat straight away - but John says this will ruin the meat and dry it out.
Instead, the joint needs to rest for a whopping one hour before you can start tucking in.
But if you follow all of John's tips, he says it's a foolproof method for the perfect roast beef.
