Oven Roast Beef receipes please

Trillionaire

Hi.:j

I want to make roast beef. The last time I tried - last week - the beef came out tough, even though I let it stand for a while after taking it out of the oven.

SO...........

Can I have your roast beef receipes please? I have a bottle of red wine waiting - (to go in with the beef of course:rotfl:)!

rachbc

what cut of beef is it - something like brisket will need totally different treatment to a hunk of sirloin

stu3105

Firstly

What cut of meat is it, as some are best pot roasted slowly whilst others, particularly on the bone, dry roasted and basted.

Supermarkets tend to sell a lot of "Roasting Joints"which in my opinion are no good for roasting as they have very little marbled fat thru it, you need this for flavour and moistness.
I would suggest with these joints you make up some cooking liquor (your wine would do fine use about a half bottle). Brown the joint first take it out and chuck in some onion,carrot,turnip(for sweetness) brown them also, add the beef along with the wine, an oxo cube crumbled on top along with s + p rosemary and thyme. Cook for about 3hrs or until the joint starts to break up at 130 degrees.A brisket joint is also good using this method.

With regards to a "proper" roasting joint, fork out a wee bit more cash and go for a sirloin or my favourite a ribeye joint, both are well marbled,depending on there weight I find that if the first 20 minutes of the cooking is at the highest temp possible,then turned down to about 150 for the rest of the cooking time. As you mentioned it is also important to rest the joint.the ribeye sirloin and fore rib joints can quite happily sit for 3/4 an hour whilst your roasting the spuds.

Oh yeah, what time do you want me round?

cheers

starflower_2

Make sure you 'sear' the joint before putting it in the oven. frying pan on high heat with maybe a little oil and brown the meat on all signs for a few minutes. It is important to do this as it seals in the juices and stops it going dry.

When you've finished roasting it wrap in foil to keep moisture in. I would let it sit for 20mins at least before slicing.

As the previous poster said, sometimes it is better to invest in a better bit of beef, I usually buy topside.

Butterfly_Brain

Try marinating it for a few hours with balsamic vinegar and peppercorns then put into a dish with a lid and roast on a medium heat for a couple of hours, the vinegar breaks down the fibres of the meat - most chefs do it this way

Trillionaire

Thanks for your replies.

I normally just buy whatever type of beef is on sale or reasonably priced at sainsburys. So, sometimes it's brisket other times silverside or topside.

jess1974

Hello

My hubby bought a topside joint reduced in tesco which i cooked on sunday, although it was'nt too tough, it just did'nt seem to have much flavour....

I followed the instructions on the packaging to the letter, does anyone know where i went wrong?

Because of this i usually only do roast chicken as even i can't mess this up...

mistyw1973

Hi there
Can anyone let me know if you are supposed to cover the joint with foil to start and then remove towards the end to brown the meat ?
Many thanks

Trillionaire

Mistyw - you definately brown the meat all over before you start roasting it.

hex2

Trillionaire - the joints you are buying respond best to pot roasting - slow cooked in a casserole dish with veg and and a little liquid (eg your wine).

I gave up on supermarket meat after I got one tough tasteless joint after the other (tesco being the worst culprit). I now buy it less frequently but from a good butchers who hang it for 28 days. It is a bit more expensive (maybe 20%) but it tastes much better.