Best Way To Cook A Joint Of Beef?

randomtask_2

Not really that experienced with beef joints, but the general rule is to put it in the oven fat side up so it runs through the meat and keeps it moist as it cooks. And obviously, leave it to stand after cooking for a good 15-20 mins to let it firm up and have the juices spread more evenly.

Cooking time will vary depending on a number of factors. Overall weight, the actual cut you have, amount of fat, your oven's strength, if it's being cooked from room temperature or refridgeration...

Pink.

Hi pixie,

As thriftmonster says it really does depend on the joint that you have. Some contain much more muscle and are only suitable for slow cooking while others are best roasted in the oven.

Like you I prefer my beef to be pink...this is how I do it:

Dust the beef with mustard powder and freshly ground black pepper.

Preheat the oven to 250 degrees and blast it for 20 minutes before turning the oven down to 190. Cook the beef uncovered for 20 minutes per pound for medium. For medium rare subtract 15 minutes off the total cooking time.

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.

These older threads on cooking a joint of beef that may help:

Help with Roast Beef

Best Way To Cook A Joint Of Beef?

Pink

missk_ensington

I always sit my joints in water and cover with tin foil. Check it regularly to add water and baste it in its own juices. I dont go off a set cooking time, just cut into it after an hour and see if its as rare as I want it. If not shove it back in....

Emmacw

I tend to use my slow cooker these days for my beef as it makes it so tender. I was always overcooking my beef joints and making them really dry - never did manage to get the pink in the middle so very grateful I found OS and the slowcooker thread.:o

Bung some red wine in and away you go.

You can brown the outside of your joint first if you prefer - I'm too lazy to do that :rotfl: :rotfl:

Depending on the size of you joint - a few hours? Probably similar to slow cooking a chicken. Can't really overcook in a slow cooker (thankfully!)

Enjoy.

Emma

odds-n-sods

a SC is not good if you want it rare, tho, and better for tough pieces of beef.

Sorinkle wiht S+P , then sear on a hot stove, bung it in a hot oven on top of a load of stock veg (carrots, onion , celery garlic, leek) and a bit of water. Baste it with the juices, and then use them to make the gravy - the veg adds extra flavour and goodness.

msmicawber

You haven't said what cut of beef you're going to cook. If it's a cheaper cut like topside or silverside, then it's best to pot roast them as they can be tough and dry otherwise.

If it's a rib roast or sirloin, then roasting's a better option. If you start with the oven high for the first 20 mins or so it'll sear the outside and give a lovely flavour, then reduce the temperature for the rest of the cooking to stop it getting dry and leathery.

nearlyrich

Good beef starts with a good butcher and a piece of meat that is suitable for the occasion. Pink Winged uses the same cooking method as me, that initial blast of hot air in a pre heated oven seals in the juices and the resting lets the fibres relax so it's juicy and not tough.

Loobysaver

I've always done mine in the slow cooker and it comes out so tender and tasty.

pixie1

Thanks everyone for you replies. The beef i have is silverside, its 21 day aged and will keep until the 2nd Oct so Im planning on trying to cook it next Sunday. As its silverside, is my SC the best option or using the sitting in water tech?

Many thanks

Pixie

Robothell

Personally I've roasted most cuts of beef with a fair amount of success using a roasting bag like Lil me suggested - you can get them for about a quid and they are more than worth it for convenience and outcome. Just dust the inside with some seasoned flour (I use pepper, salt and mustard powder), bung the meat in and stick it in the tray with some cuts in the bag. The joint will baste itself and the juices will stay in the bag so you can use them for yummy gravy.

Also, make sure you build in a decent length of time to rest the meat. Gordon Ramsey reckons you should let it rest for the same amount of time you cooked it for. I think this is excessive but I would normally leave it at least 30 mins.