Best Way To Cook A Joint Of Beef?

Debt_Free_Chick

Is beef stock an oxo cube mixed in water?

Strictly speaking "no". There's no beef in OXO and beef stock is made from beef bones. OXO is made from chemicals, largely But ... if you like it, use it.

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

If you cook it in the slow cooker, no. But it should melt into the stock/gravy. If there's too much, you may need to skim the excess from the surface.

If you want crispy, browned fat, you need to give the joint a blast in a hot oven either at the start of cooking or the end ... if you were roasting it.

Penny-Pincher!!

Hey Guys

I had to change the title as I was going to put "best way to make a joint?", but thought it may get removed:rotfl:

OH has dug out a big fatted topside joint of beef from the freezer and we want to do a lovely roast dinner tomorrow. I cant actually eat beef so will have chicken, but was wondering what the best way of cooking it is.

Do I wrap in foil, on a high or low heat in the oven etc Its quite big and would like to cook in the morning as I want to serve cold sliced with the roast dinner. We have friends coming and need the oven space for yorkies and roasties.

Any advice greatly appreciated:D OH likes his beef medium rare, but know sometimes people like it cooked well with their roast dinner.

Thanks guys

PP
xx

chatta

Just taken my large lump out now. I wrapped it in foil, cooked it for about 20mins on really high and then turned down to medium for about hour or so (till it smelt nice) then turned it down again for another hour. I like it well done, dont like blood or want to catch any nasty things :rolleyes:

newleaf

I'm no expert on meat cookery myself, but this link might help.
http://www.hybucigcymru.org/index.php?lang=EN&navId=15&conId=461

nearlyrich

I mix some mustard powder with plain flour and season with black pepper then coat the fat with it. ( As per Delia Smith) Then 30 mins in a very hot oven uncovered and rest of the cooking time at gas mark 5, depends on the weight and how you like it done, I like rare beef so not too long here. Then after it has finished I leave it for about half an hour wrapped in foil to rest whilst I cook the yorkies and finish of the roast potatoes in a very hot oven.

I make gravy with the juices in the cooking pan and with the juice that comes off the meat whilst it is standing.

Good luck it sounds like your place is the place to be for dinner tomorrow.

angchris

can i come for dinner please???beef sounds lovely! i havent even thought of todays tea yet let alone food for 2moro:o im so disorganised compared with you guys :rolleyes:

hex2

the scientist cook chappy on the tv (cant remember his name) says that you should cook it long and slow. valid scientific reasons apparently!
I took his advice last time with a big piece of rib and it did come out very well.

aurora_borealis_2

I've got beef too

Long and slow for me, I like it rare

susank

Sprinkle it with a little salt ( only a little) and wrap in foil and roast till you like it - the salt makes a lovely gravy and I like mine long cooked and well done. I actually like my roast beef cooked the day before as its easier to slice cold!.


If you can why not set the oven to come on early in the morning and it will be cooked by the time you get up.

adonis

I find the best way is long and slow, we use a cooking pot with glass lid cost about a tenner put it in the oven just make sure meat doesn't dry out.