Best Way To Cook A Joint Of Beef?

givememoney

I've had the same trouble but have now gone over to pot roasting in the pressure cooker.....and what a difference that makes.

You brown the joint first to seal in the juices then cook under pressure for time suggested about 30 mins.

It comes out all succulent...lovely.

BaileyB

Me and the girlfriend have been living together now for 3 years and we have always cooked chicken. But now as we have gone past that stage we're going to try our hands at Beef.

So what i need from you lovely people is some tips. And dont really know what to do as i don't want it really tough and not too pink. Medium/well done sounds ok.

Beef is Topside Roast and weighs 800g.


Thanks :T

trying-very-trying

Roast beef?? Think I'd stick with the tinned soup:rotfl:

Roast beef is a nightmare for me, I'd give it to me bil, he does wonderful roast beef. I think I might try it in the sc, that seems to come quite highly reccommended form this site.

Pink.

Hi Mr Kennedy,

Topside can be a bit on the tough side so I think it's probably a better joint for cooking slowly.

There are a couple of older threads that should help:

Best Way To Cook A Joint Of Beef?

Help with Roast Beef

Pink

needaspirin

Mr_Kennedy wrote: »

Me and the girlfriend have been living together now for 3 years and we have always cooked chicken. But now as we have gone past that stage we're going to try our hands at Beef.

3 YEARS OF EATING CHICKEN?:rotfl: :rotfl: :rotfl: :rotfl:

You don't believe in rushing things do you?

Seriously though beef can be difficult to get right. Topside will turn out tough if roasted quickly at a high heat. It needs to be low and slow, pot roasted or in a slow cooker for best results.

I hope this turns out a special meal for you

Ches

Buy a packet of cooking bags (in the supermarkets they are on the shelves with the tin foil etc) bung the joint in one of them, tie and stand in a roasting tin. Bake at about 180/200c for about 20mins per pound plus another 20 mins. (sorry I don't do metric). Undo tie and check if cooked to your taste by piercing with a sKewer or sharp knife. If still pink give it a bit longer. Pour juices very carefully into a saucepan as the base for the gravy. You will find the meat browns inside the bag so it looks like roast beef even though it probably technically isn't. I always use these bags for joints and chicken and I haven't had a tough bit of meat yet.

BaileyB

I dont just eat chicken, but whenever we have cooked a sunday lunch its always been chicken.

Thanks for the help

Debt_Free_Chick

Fully agree with all the suggestions that Topside needs long, slow roasting. You're not going to end up with a "traditional" roast beef dinner, "carvery" style.

Massage the joint with a little oil or dripping - add salt & pepper if you want seasoning. Put it in a roasting tray with a little water or stock in the bottom and roast it at about 150°C for several hours.

It will be well-done as you don't really have much choice with slow roasting.

There's another roast beef thread here

miss_scrimper_2

Hi,

Ok so earlier i popped to Tesco and got a 1.420kg boneless rib roast in the reduced section for £6 has anyone got any ideas of how to cook this to make it delicious and medium rare? We are wanting to eat it as a roast dinner

TIA x

absolutebounder

miss_scrimper wrote: »

Hi,

Ok so earlier i popped to Tesco and got a 1.420kg boneless rib roast in the reduced section for £6 has anyone got any ideas of how to cook this to make it delicious and medium rare? We are wanting to eat it as a roast dinner

TIA x

Best thing to do is put it in the oven