Best Way To Cook A Joint Of Beef?

carl310166

I have never cooked a joint of beef before!

Has anyone got any tips on how to get it right?

It's 9.20am now,and i would like to make a nice roast for my wife and myself this afternoon.

Do i cover the Joint,cook it on a low heat?

Thanks in advance,and i will wait by the computer for your replies.

tiff

If you've never cooked beef before and you want to guarantee a lovely tender cooked joint, put it in your.....guess what.....SLOW COOKER! LOL

Put in some beef stock, worcestershire sauce, some veg such as onions, carrots, celery or whatever root veg you have. Put enough liquid in to make the gravy, but dont cover the joint, just under half way I suppose. Thats how I do mine now, I never used to have any success with beef using the oven. At the end of cooking, remove the beef to carve and strain the liqiuid to make gravy.

carl310166

Thanks for the reply.

As it happens i have just bought a slow cooker,but i have a couple more questions if you don't mind.

Is beef stock an oxo cube mixed in water?

How long would you cook it for?

What happens to the fat on the top,does it brown?

I wasn't joking when i said i had never cooked beef before !!!

kazd

Preheat oven to 245 C, roast for 20 mins, then lower heat to about 190 C and cook for 15 mins per lb, then depending how you like it, add another 15 mins for medium rare - and another 30 for well done. Baste with juices occassionally whilst cooking. If you get your timings right, you should be able to remove the joint half an hour before you want it, you can then up the temp for your yorkies, which should take half an hour, your roaties can be put in about 15 mins before you remove the beef , so they get approx 45 mins, roasties from a beef joint are the best.

Whilst joint is relaxing it will release juices, these can be added to the gravy.

To make the gravy, get stock from veggie water, approx 1pt, add a couple of beef oxo's. Pour off all but a tablespoon or so of fat from roasting tin, add plain flour a bit at a time until all fat is absorbed and you have a paste, make sure you scrape up all the bits from the tin these add to the flavour, then bit by bit mix in stock, once you have stock in, return to heat (make sure you can use your roasting tin on the stove top), season with pepper (salt should already be in veggie water), bring to a simmer, and it should thicken.

If you get lumps, don't worry too much you can always whizz them out with a blender.

Hope that helps.

carl310166

Thanks kazd

I will try the oven method as you described,as i have got to go to work later today,and i am stuck for time.

But i will try the slow cooker method soon.

Thanks both.

Curry_Queen

You can't go wrong with good old Delia when it comes to learning how to cook!

Have a look at How to Roast Beef on Delia's website

kazd

Curry_Queen wrote:

You can't go wrong with good old Delia when it comes to learning how to cook!

Have a look at How to Roast Beef on Delia's website

I love Delia Smith, my cookery school book is still used regularly. However, my husband took a picture of a burnt frying pan on our stove top, he propped up the delia book (it still had its cover then) and put a note in front saying, 'My wife swears by Delia' :rotfl:

Quackers

carl310166 wrote:

I have never cooked a joint of beef before!

Has anyone got any tips on how to get it right?

It's 9.20am now,and i would like to make a nice roast for my wife and myself this afternoon.

See, I'm a veggie and can offer no advice but am jealous Wish someone was cooking me a nice meal this afternoon!

Good luck - let us all know how yummy it was and how suprised your wife was.

mjobson

Personally I like to roast all day on gas mark 1! Very tender.

PhilCCFC

I know the moments gone now but next time you may want to follow my method for cooking beef. I like to cook the beef for 25 mins per half kilo, add 25 minutes to the total time. When this time is up wrap the beef in foil then in a couple of tea towels and leave it on the side until the rest of the meal is ready. Doing this the beef stays hot and relaxes wonderfully well. Did this for the first time the other week for all of the family (2 sets of Grandparents included) and it went down very well.

Debt_Free_Chick

Don't know about anyone else, but how you cook the joint depends on which cut of beef you've bought. Some are designed for slow cooking, others not. So ....

Carl - what cut of beef did you buy?