Roast beef help!

JIL

I often buy a topside joint and cut it into big cubes for steak pie. Its often cheaper that way. However I always cook either a full joint or cubes the same way.
I always cook it long and slow, 2 and a half hours with a small bottle of ale. It's never pink but always tender.

Mickey666

joedenise said:

gt568 said:

I wouldn't roast anything other the a forerib.

Your roast are rubbish because you are buying poor cuts.

That's harsh and not even helpful!  Not everyone can afford to buy a fore rib - I certainly can't!

Please be kind to other posters, there's no need to be so rude.

Harsh, perhaps, but the truth is seldom unhelpful.

I gave up regularly buying beef long ago for the very reason that it's too unpredictable and disappointing for roasting.  On the rare occasions I do buy beef theses days it's either fillet steak or a rib of beef at Christmas - expensive, yes, but affordable for special occasions.

I much prefer a whole leg of lamb and I've got a freezer full of them from when Tesco sell at half price around Easter time, so not as expensive as it sounds, and even my cooking skills have yet to ruin a roast leg of lamb - it's so easy and predicable.

Pollycat

pamsdish said:

2O mins a lb, and rest for as long as cooked. I like mine really rare. 

I base my meat cookery on Sophie Grigson's Meat Course.

That says 12-14 mins per 1lb (13-15 mins per 500gm).

240 for 20 mins, then 190.

This works well on a large joint, (2.5 to 3 kg).

My 2020 Xmas joint weighing 2.7kg was cooked for 75 minutes with added time for basting.

And of course resting.

We like out meat very rare.

I wouldn't roast a joint < 1 kg.

I'd put it in the slow cooker, probably cut into thick slices with a stock cube rather than water.

I'd add onions and carrots and a few sprouts which I've discovered cook really nicely in the slow cooker.

OP - do you rest your meat?

It's really important to do this.

A friend of mine's OH complains that the beef they get is always tough.

That's because he insists on carving it as soon as it comes out of the oven.

No amount of telling him makes any difference.

nosuperwoman

Thanks for all the suggestions. Now the result!
I did it on high for 15 minutes then low for 90 more.
I put half a glass of water in the bottom and covered it on foil which I took off for the last 30 minutes.
I let it rest for about 15 then sliced it very thinly and it was very nice!
Definitely a success. Fully done , as wife can't stand pink meat, but tender.
It will never be a regular meal but I now have a bit more confidence if another bargain comes my way 😁
 

joedenise

Thanks for letting us know how you got on with the beef joint.  So many posters just don't bother.  Glad you enjoyed it and gained some confidence in cooking it.

Happy_Sloth

I fine you rarely go wrong with a slow roast, it makes even dodgy/cheap meat cuts great glad you suceeded.