Best Way To Cook A Joint Of Beef?

Jojo_the_Tightfisted

Unless you have a cast of thousands to feed, I'd cut it into 2-3 pieces first.

Then season, sear the edges in a pan on the hob, then bung in the oven on medium heat until it's about as squishy as your cheek, just underneath your eye. And it smells like a roast dinner.

Serve with roasties, yorkshire, two types of fresh veg (compulsory ) and thick gravy.


Oh, and if there's any fat in the tray, cook's privilege is to dip a slice of bread into it when hot. Decant into a jar and keep it for cooking.

miss_scrimper_2

absolutebounder wrote: »

Best thing to do is put it in the oven

I figured i might put it in the oven :rotfl:

Was thinking more seasonings to put on it never cooked one before so unsure of what temp and how long for etc

Thanks for the tip about the fat
x

scaredy_cat

http://www.simplybeefandlamb.co.uk/

Pink.

Hi miss scrimper,

Rib roast is a fabulous joint of meat...you lucky thing getting it for £6.00!

What I do is dust the joint with mustard powder followed by a good sprinkling of black pepper.

Pre-heat the oven to 250 degrees, and blast it for 20 minutes before turning the oven down to 190 and cook for 15 minutes per pound for rare. Add an extra 15 minutes for medium rare and leave it in for a further 15-20 minutes if you like it more well done.

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. Don't forget to use any juices to make a really tasty gravy.

There's an earlier thread with more recipes that may help:

Best Way To Cook A Joint Of Beef?

I'll add your thread to that one later to keep the suggestions together.

Pink

hotcookie101

I have to say I wouldn't cut into 2-3 pieces, as leftover rare roast beef is one of the best things ever, so even if we didn't eat it all as a roast then it is used up in salads or sandwiches (or a curry if it slightly overdone) It is also much more difficult to cook a joint as a tender, rare roast if it is small

I use the HFW meat timings. 230 for 20-30 mins, then down to 160 for 10mins per 500g (for rare, I think it is 12 or 14 for med) then rest for AT LEAST 30 minutes (it finishes the cooking and allows all the juices to go back into it-yum yum) The resting time allows you to crank your oven back up so as the crisp the roasts and make your yorkies and gravy etc.

Oh and I just sprinkle the fat with some salt and pepper.

miss_scrimper_2

Pink-winged wrote: »

Hi miss scrimper,

Rib roast is a fabulous joint of meat...you lucky thing getting it for £6.00!

What I do is dust the joint with mustard powder followed by a good sprinkling of black pepper.

Pre-heat the oven to 250 degrees, and blast it for 20 minutes before turning the oven down to 190 and cook for 15 minutes per pound for rare. Add an extra 15 minutes for medium rare and leave it in for a further 15-20 minutes if you like it more well done.

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. Don't forget to use any juices to make a really tasty gravy.

There's an earlier thread with more recipes that may help:



I'll add your thread to that one later to keep the suggestions together.

Pink

Thanks so much I followed you instructions and it turned out wonderful and pink!! First time I've not overcooked beef so thanks again it wa delicious x:j

jenster

Whats the best cut and best cooking method for achieving soft melt in the mouth roast beef pls

Mags_cat

One important thing (whatever the cut) is to rest the meat when you take it out of the oven.

Cover it with foil and just leave it alone in a warm place for at least 20 minutes - up to 45 minutes or even an hour for very large pieces. If you have a meat thermometer you can check to make sure the intenal temperature is still ok just before you serve it, but honestly - it doesn't go cold all that quickly!

Resting the meat ensures all the juices that get driven to the surface by the heat have time to soak back into the joint. Much better result.

Plus - you can turn the oven temperature back up to finish the yorkshires / roasties :T

Butterfly_Brain

I find that the best way to cook beef is to put into a covered pan I use an old fashioned enamel one but you can use any pan covered with foil, fill half way with water and s and p ( I use all purpose seasoning to add a bit of oomph) start off on a high heat about 220c for half an hour and then turn down to about 150c for two to three hours depending on size of joint.

CAT££

I have found that brisket is the cheapest cut and one of the tastiest. It's best for slow cooking and melts in your mouth. I coat it in a little flour and salt and pepper, then brown it in the pan and put in the slow cooker with a little bit of brown ale.