Slow roast beef?

Cliecost

Hi,

I've got a joint of topside beef. I like to slow roast some meat, like lamb. I've never slow roasted beef but would like to try.

I've looked on-line but only can see recipes for rump, I assume because rump is though.

Does anyone know of any recipes or any tips?

I know you may say 'why bother?'. I just want to try it because slow roasted meat is very very tasty :drool:

Thanks for any help!

meritaten

hmmmm - I would imagine that slow roasting topside could dry it out - so I would prob experiment with putting it on a bed of onions and garlic, in a casserole pot and putting either some red wine or a good dark beer in and sealing the meat in with a tightly fitting lid. cook at gas 3 for a few hours. no reason why this shouldn't work.

edit to say to just put in about an inch of red wine or beer you want the beef to stay clear of the meat but to absorb its flavour and the steam created should keep the beef moist.

gsymoo

Hi, this is a recipe that I've cooked twice. Its really tasty and I must admit I wouldn't roast beef the 'regular' way again.

http://www.bbcgoodfood.com/recipes/2875673/potroast-beef-with-french-onion-gravy

The gravy is fantastic.

Dunroamin

I'd look at pot roast recipes and then adjust the timings for slow cooking. Rump's a good choice for pot roasting as it really isn't a roasting joint.

joedenise

I usually slow roast brisket as that definitely needs long, slow cooking otherwise it's tough. I slow roast with onions, carrots, potatoes and any other root veg I've got in. Only need a small amount of water in the bottom of the dish.

Cook for at least 8 hours on low.

Denise

Pixiechic

gsymoo wrote: »

Hi, this is a recipe that I've cooked twice. Its really tasty and I must admit I wouldn't roast beef the 'regular' way again.

http://www.bbcgoodfood.com/recipes/2875673/potroast-beef-with-french-onion-gravy

The gravy is fantastic.

Thank you, I've printed the recipe, looks yum! I think we'll have it this weekend with a nice bottle of red

McpPsl

I did a slow Roast Rib of Beef as an experiment at 70 deg C to see what it would be like. It turned out absolutely delicious and succulent.

nonnatus

McpPsl - How long did it take at 70c?? And how do you keep your oven so clean when roasting meat openly like that ??

I LUUUURVVEEEE a bit of slow roasted Brisket. When we've had a Hog Roast in the past, they've put a whole rib or topside of beef in on the Spit, cooked it long and slow over several hours and the result has been amazing, so no reason why it shouldn't work in an oven with a little care taken so it doesn't dry out... Lots of regular basting seems to be the key...

McpPsl

nonnatus wrote: »

McpPsl - How long did it take at 70c?? And how do you keep your oven so clean when roasting meat openly like that ??

Hi nonnatus,

If my memory serves me correctly it took between 7 and 8 hours until the internal temperature reached 66 Deg C on the meat probe.

At this temperature there is no mess in the oven at all. :j

Hope this helps

Jinx

I always slow cook my beef. I put salt n pepper on it, a little olive oil to make it moist and double wrap it in foil. Put in oven when I get up and turn it over about lunchtime, cooked to melt in the mouth by 6pm. Oven on at 100 degrees (v. low, same as for meringues )

Cliecost

I'd like to slow roast without putting it in a pot. I don't like pot roasts.

Any recipes or guides?