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    • tiff
    • By tiff 20th Mar 05, 8:29 AM
    • 6,551 Posts
    • 8,597 Thanks
    tiff
    • #2
    • 20th Mar 05, 8:29 AM
    • #2
    • 20th Mar 05, 8:29 AM
    If you've never cooked beef before and you want to guarantee a lovely tender cooked joint, put it in your.....guess what.....SLOW COOKER! LOL

    Put in some beef stock, worcestershire sauce, some veg such as onions, carrots, celery or whatever root veg you have. Put enough liquid in to make the gravy, but dont cover the joint, just under half way I suppose. Thats how I do mine now, I never used to have any success with beef using the oven. At the end of cooking, remove the beef to carve and strain the liqiuid to make gravy.
    A budget is telling your money where to go instead of wondering where it went. - Dave Ramsey
  • carl310166
    • #3
    • 20th Mar 05, 8:37 AM
    • #3
    • 20th Mar 05, 8:37 AM
    Thanks for the reply.

    As it happens i have just bought a slow cooker,but i have a couple more questions if you don't mind.

    Is beef stock an oxo cube mixed in water?

    How long would you cook it for?

    What happens to the fat on the top,does it brown?

    I wasn't joking when i said i had never cooked beef before !!!
    • kazd
    • By kazd 20th Mar 05, 8:44 AM
    • 1,120 Posts
    • 434 Thanks
    kazd
    • #4
    • 20th Mar 05, 8:44 AM
    • #4
    • 20th Mar 05, 8:44 AM
    Preheat oven to 245 C, roast for 20 mins, then lower heat to about 190 C and cook for 15 mins per lb, then depending how you like it, add another 15 mins for medium rare - and another 30 for well done. Baste with juices occassionally whilst cooking. If you get your timings right, you should be able to remove the joint half an hour before you want it, you can then up the temp for your yorkies, which should take half an hour, your roaties can be put in about 15 mins before you remove the beef , so they get approx 45 mins, roasties from a beef joint are the best.

    Whilst joint is relaxing it will release juices, these can be added to the gravy.

    To make the gravy, get stock from veggie water, approx 1pt, add a couple of beef oxo's. Pour off all but a tablespoon or so of fat from roasting tin, add plain flour a bit at a time until all fat is absorbed and you have a paste, make sure you scrape up all the bits from the tin these add to the flavour, then bit by bit mix in stock, once you have stock in, return to heat (make sure you can use your roasting tin on the stove top), season with pepper (salt should already be in veggie water), bring to a simmer, and it should thicken.

    If you get lumps, don't worry too much you can always whizz them out with a blender.

    Hope that helps.
  • carl310166
    • #5
    • 20th Mar 05, 8:52 AM
    • #5
    • 20th Mar 05, 8:52 AM
    Thanks kazd

    I will try the oven method as you described,as i have got to go to work later today,and i am stuck for time.

    But i will try the slow cooker method soon.

    Thanks both.
    • Curry Queen
    • By Curry Queen 20th Mar 05, 9:14 AM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    • #6
    • 20th Mar 05, 9:14 AM
    • #6
    • 20th Mar 05, 9:14 AM
    You can't go wrong with good old Delia when it comes to learning how to cook!

    Have a look at How to Roast Beef on Delia's website
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • kazd
    • By kazd 20th Mar 05, 9:22 AM
    • 1,120 Posts
    • 434 Thanks
    kazd
    • #7
    • 20th Mar 05, 9:22 AM
    • #7
    • 20th Mar 05, 9:22 AM
    You can't go wrong with good old Delia when it comes to learning how to cook!

    Have a look at How to Roast Beef on Delia's website
    by Curry_Queen
    I love Delia Smith, my cookery school book is still used regularly. However, my husband took a picture of a burnt frying pan on our stove top, he propped up the delia book (it still had its cover then) and put a note in front saying, 'My wife swears by Delia'
  • Quackers
    • #8
    • 20th Mar 05, 10:22 AM
    • #8
    • 20th Mar 05, 10:22 AM
    I have never cooked a joint of beef before!

    Has anyone got any tips on how to get it right?

    It's 9.20am now,and i would like to make a nice roast for my wife and myself this afternoon.
    by carl310166
    See, I'm a veggie and can offer no advice but am jealous Wish someone was cooking me a nice meal this afternoon!

    Good luck - let us all know how yummy it was and how suprised your wife was.
    Sometimes it's important to work for that pot of gold...But other times it's essential to take time off and to make sure that your most important decision in the day simply consists of choosing which color to slide down on the rainbow...
  • mjobson
    • #9
    • 21st Mar 05, 9:44 AM
    • #9
    • 21st Mar 05, 9:44 AM
    Personally I like to roast all day on gas mark 1! Very tender.
  • PhilCCFC
    I know the moments gone now but next time you may want to follow my method for cooking beef. I like to cook the beef for 25 mins per half kilo, add 25 minutes to the total time. When this time is up wrap the beef in foil then in a couple of tea towels and leave it on the side until the rest of the meal is ready. Doing this the beef stays hot and relaxes wonderfully well. Did this for the first time the other week for all of the family (2 sets of Grandparents included) and it went down very well.
    They say that football is a religion, if this is true I worship at the Exacta Stadium, Chester
    • Debt_Free_Chick
    • By Debt_Free_Chick 21st Mar 05, 10:19 AM
    • 13,149 Posts
    • 9,492 Thanks
    Debt_Free_Chick
    Don't know about anyone else, but how you cook the joint depends on which cut of beef you've bought. Some are designed for slow cooking, others not. So ....

    Carl - what cut of beef did you buy?
    • Debt_Free_Chick
    • By Debt_Free_Chick 21st Mar 05, 10:24 AM
    • 13,149 Posts
    • 9,492 Thanks
    Debt_Free_Chick
    Is beef stock an oxo cube mixed in water?
    Strictly speaking "no". There's no beef in OXO and beef stock is made from beef bones. OXO is made from chemicals, largely But ... if you like it, use it.

    What happens to the fat on the top,does it brown?
    If you cook it in the slow cooker, no. But it should melt into the stock/gravy. If there's too much, you may need to skim the excess from the surface.

    If you want crispy, browned fat, you need to give the joint a blast in a hot oven either at the start of cooking or the end ... if you were roasting it.
  • Penny-Pincher!!
    Best Way To Cook A Joint Of Beef?
    Hey Guys

    I had to change the title as I was going to put "best way to make a joint?", but thought it may get removed

    OH has dug out a big fatted topside joint of beef from the freezer and we want to do a lovely roast dinner tomorrow. I cant actually eat beef so will have chicken, but was wondering what the best way of cooking it is.

    Do I wrap in foil, on a high or low heat in the oven etc:confused: Its quite big and would like to cook in the morning as I want to serve cold sliced with the roast dinner. We have friends coming and need the oven space for yorkies and roasties.

    Any advice greatly appreciated OH likes his beef medium rare, but know sometimes people like it cooked well with their roast dinner.

    Thanks guys

    PP
    xx
    To repeat what others have said, requires education, to challenge it,
    requires brains!

    FEB GC/DIESEL 200/4 WEEKS
  • chatta
    Just taken my large lump out now. I wrapped it in foil, cooked it for about 20mins on really high and then turned down to medium for about hour or so (till it smelt nice) then turned it down again for another hour. I like it well done, dont like blood or want to catch any nasty things :rolleyes:
    • newleaf
    • By newleaf 9th Sep 06, 3:17 PM
    • 3,006 Posts
    • 3,449 Thanks
    newleaf
    I'm no expert on meat cookery myself, but this link might help.
    http://www.hybucigcymru.org/index.php?lang=EN&navId=15&conId=461
    Official DFW Nerd No 096 - Proud to have dealt with my debt!
    • nearlyrich
    • By nearlyrich 9th Sep 06, 3:22 PM
    • 13,335 Posts
    • 16,542 Thanks
    nearlyrich
    I mix some mustard powder with plain flour and season with black pepper then coat the fat with it. ( As per Delia Smith) Then 30 mins in a very hot oven uncovered and rest of the cooking time at gas mark 5, depends on the weight and how you like it done, I like rare beef so not too long here. Then after it has finished I leave it for about half an hour wrapped in foil to rest whilst I cook the yorkies and finish of the roast potatoes in a very hot oven.

    I make gravy with the juices in the cooking pan and with the juice that comes off the meat whilst it is standing.

    Good luck it sounds like your place is the place to be for dinner tomorrow.
    Free impartial debt advice from: National Debtline or Stepchange[/CENTER]
    • angchris
    • By angchris 9th Sep 06, 3:30 PM
    • 1,159 Posts
    • 2,221 Thanks
    angchris
    can i come for dinner please???beef sounds lovely! i havent even thought of todays tea yet let alone food for 2moro im so disorganised compared with you guys :rolleyes:
    proper prior planning prevents p!$$ poor performance!
    Only when the last tree has died and the last river been poisoned and the last fish been caught will we realise we cannot eat money
    quote from an american indian.
    • hex2
    • By hex2 9th Sep 06, 7:16 PM
    • 4,722 Posts
    • 80,174 Thanks
    hex2
    the scientist cook chappy on the tv (cant remember his name) says that you should cook it long and slow. valid scientific reasons apparently!
    I took his advice last time with a big piece of rib and it did come out very well.
    'If you have a garden and a library, you have everything you need' Marcus Tullius Cicero
  • aurora borealis
    I've got beef too

    Long and slow for me, I like it rare
    de do-do-do, de dar-dar-dar
    • susank
    • By susank 9th Sep 06, 7:26 PM
    • 796 Posts
    • 932 Thanks
    susank
    Sprinkle it with a little salt ( only a little) and wrap in foil and roast till you like it - the salt makes a lovely gravy and I like mine long cooked and well done. I actually like my roast beef cooked the day before as its easier to slice cold!.


    If you can why not set the oven to come on early in the morning and it will be cooked by the time you get up.
    Saving in my terramundi pot 2, 1 and 50p just for me!
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