Roasting advice.

first method, Sous vide, then grill/bake/fry/bbq it for a few mins to make it look cooked. Vacuumed or dip freezer bag in water to exclude the air are ok. Posh Restaurant results with little work, and fool proof.

Second choice is low and slow. Put it in the oven at about 120c (a little lower than this if you oven can get lower), with a bowl of water and let it cook and keep pouring marinade over it every 15 mins

Another second choice is slow cooker.

- unsure which is the better second choice?

Buy some Natural Hickory Smoke from Amazon or ebay

For BBQ, smoke, then reverse sear - unless you have an expensive bbq which does both.

All on youtube - treat your foodie friends.

if you are just sticking it in an oven, at least get a £7 quick read digital thermometer probe, to poke half way into the thickest part so you do not over cook it, dry it out and making it taster like shoe leather

Have one every year. Good hot blast for first half hour to crisp, then medium for however big the joint is, so gas 7, then Gas 4. I usually get fairly hefty piece, three ribs minimum. Cooked on a bed of rough large chopped onion, celery [or a bit of lovage] and carrot for the gravy later on, euther made the old fashioned way with flour, with added veg water and maybe a bit of Knorr stock pot, a veg one or a beef one, or mixed with some Bisto best beef low salt powder. I'm going to try whizzing the veg into the gravy this year not straining them out.

I like mine fairly pink so it usually goes in for about two hours total, then rested while the veg and roasties cook, any juices go back in the gravy. If the veg takes longer it goes in the top oven to keep warm with the heat of the oven underneath.


If there's any left over I make polpetti with it, dellicious.

|Happy cooking!

In 36 years of my own kitchens, the only decent beef joints I’ve ever cooked are following Jamie’s recipe!
Good luck!