Best Way To Cook A Joint Of Beef?

tw1nklestar

i put my beef in roasting tin with about half inch of water - i put a little lard on top and then cover with foil and cook for an hour n half - then i take the foil off and cook for another hour or so (dependent on the size of the joint)

Lois_Lane

I always brown the meat before cooking it as it seals in the juices and helps to keep the meat tender. To brown, heat up a non stick frying pan or griddle pan, then, using two wooden spoons, turn the meat until all surfaces have been exposed to the hot pan, and have gone brown. Once browned I cook the meat in a covered roasting tin, adding sliced onions, water, and red wine, which I then use to make the gravy.

LL

Pink.

I do beef in a very similar way to nearlyrich....

Dust the beef with mustard powder and ground black pepper.

Preheat the oven to 250 degrees and blast it for 20 minutes before turning the oven down to 190. Cook uncovered for 20 minutes per pound for medium .....If you like it rare/well done, then subtract/add 15 minutes.

The most important bit if you want it to be tender is to allow it to rest in a warm place for at least 20 minutes.

Pink

Penny-Pincher!!

Morning and thanks for the replies!

In the end OH cooked in a pan for 2-3 mins just to seal the beef, then we put it on low in the SC for 8 hrs on low. We added a can of ale and the same amount of water, seasoned and tastes delish...although its well cooked. Will take the beef out and let stand for a while, the wrap in foil and use all the juices to make scrummy gravy.

So menu will be:

Roast Beef
Roast potatoes
New Potatoes
HM Yorkies
Carrots
Green Beans
Cabbage
Gravy from stock

cant wait....lol

PP
xx

Debt_Free_Chick

Penny-Pincher!! wrote:

In the end OH cooked in a pan for 2-3 mins just to seal the beef, then we put it on low in the SC for 8 hrs on low.

Thank goodness for that! I didn't see your message yesterday, but here is how I would have replied ....

To be honest, topside is not a great roasting joint. If you have topside from a quality source and you know it's been well-hung, you can roast it and serve it pink.

However ... you can't "fast-roast" it as you would with rib, sirloin etc. You must slow-roast it with stock or water added.

What makes me cross, is that the vast majority of "roasting joints" sold in the supermarkets are actually topside. People then fast-roast them (in a tin with the potatoes around the edge) and then complain that it's tough! Yes it is, if you roast it in the traditional way. Silverside is another culprit! Both of these cuts need to be slow-roasted or braised to stand a chance of getting a moderately tender result.

---

So ... you did absolutely the right thing and it sounds like the end result proved it :j

thriftmonster

The only other option for topside I have found is to blast it for only an hour in a hot oven but then let it go cold and serve it cold and very rare - not for everyone and not for a roast dinner - but ok if you see one on offer

Otherwise I agree with the above - the SC is the answer

Penny-Pincher!!

Thanks guys!

PP
xx

pixie1

Ive brought a lovely joint of beef but when ever ive tried to cook beef in the past it ends up tough and dry, where as i would like it pink and juicy

Could someone help me, which is the best way to cook this and for how long, I do have a slow cooker so would that work? Ive used it for chicken in the past but not beef.

Any help would be fantastic.

Many thanks

Pixie

lil_me

Beef goes lovely and soft in the slow cooker, I love it that way but some dislike it, tends not to be pinky either, depends what cut it is and how big it is when it comes to cooking and how long for. If yours goes very dry maybe try a roasting bag to keep the moisture in.

thriftmonster

What sort of beef joint is it? I find the best to roast is boned and rolled rib - work on 15mins per pound for rare in a fairly hot oven. Topside is ok if you blast it for about 45mins (regardless of size) and eat it cold and rare. Silverside - well it's sold as a roasting joint here - but it defeats me - think shoeleather. You can get a thing called pot roast and that's brisket - one for lovely slow cooking - melts in the mouth.

We all eat our meat quite rare here in the Thriftmonster household - but you did say pink.