Best way to cook a joint of beef for Sunday roast?

iMacMart · 23 Jul 2011 at 20:20

As above really... Love some hot horse radish with it...

Got garden carrots and small spuds to go with it..

Would like a nice tend piece of meat once cooked..

Gas oven, any good advice people?

Many thanks

Mart

Paul11 · 23 Jul 2011 at 20:26

last one i did i covered in mustard before cooking

and my tip is to baste it often

iMacMart · 23 Jul 2011 at 20:29

Paul11 said:
last one i did i covered in mustard before cooking

and my tip is to baste it often

English?

Cook long and slow.? I'm new to electric fans ovens to still trying to get used to it you see

Paul11 · 23 Jul 2011 at 20:39

iMacMart said:
English?

Cook long and slow.? I'm new to electric fans ovens to still trying to get used to it you see

i see

i sealed mine but frying it in a very hot pan a very short while on each side, then

i experimented by smothering mustard all over the outside of the beef before i put it in the oven

cooking time is down to weight, but my 1,4 kg roast i cooked for about 1hour 40 mins on about 160/170 in a fan oven, and turned it upa bit for the last 15 mins

basting is spooning the juices from the bottom and covering over the meat. i did it every 20 mins or so

i also put a few onions in with it to give some flavour to the juices and meat which i then used for the gravy

Loki · 23 Jul 2011 at 20:53

It all depends on the individual and the joint to be cooked. Personally, I love cooking a good Brisket slowly in some beef stock and red wine, You can cook it all day and gas mark 2-3 and it literally falls apart with a sharp knife.

I serve it with Fresh Carrots and a Cheesy/Garlic mash with Roasties. They complement the brisket beautifully.

I sometimes go for topside. I make a baste of butter fried shallots with the slightest hint of garlic. Small cup of beef stock and a glass of Shiraz. Again I slow cook this.

I am not a big fan of Beef that is covered in Mustard or other marinades.

@ OP, you could always roast the small spuds with a bit of Rosemary.

iMacMart · 23 Jul 2011 at 20:53

My mouth is watering already...

OK so onions, i'll grab them from the village shop in the morning...

Thanks for the tops

Will report back tomorrow evening..

EDIT: thanks loki some nice idea's there too...

Paul11 · 23 Jul 2011 at 20:57

mustard was an experiment, actually came out nice

normally i would run a bit of oil, salt and pepper on the outside

iMacMart · 23 Jul 2011 at 21:03

Olive oil?

Paul11 · 23 Jul 2011 at 21:05

iMacMart said:
Olive oil?

yes

HeadlessChicken · 23 Jul 2011 at 21:14

Totally depends on the joint you have

What is it?

iMacMart · 23 Jul 2011 at 21:17

Tesco silverside joint? £7 worth haha...

Sorry I'm not chef I'm just beginning to enjoy cooking

HeadlessChicken · 23 Jul 2011 at 21:51

No need to apologise

Not everyone knows how to cook everything or buys the best bits (the cheaper cuts are quite often the best when cooked right IMO

)

Silverside, IMO, needs slow and moist cooking. One of my less favourite cuts to cook, but can still come out as a great Sunday roast.

I'd cook it @ 200 for 20 mins (well seasoned). Then add a few onions & carrots to the tray, with a glass (or 2) of red wine, cover with foil, turn oven down to ~ 140 and cook for a few hours (depends on weight of joint). Serve with horseradish (I only serve this with brisket and silverside).

Cybermyk · 24 Jul 2011 at 15:29

I did beef today. Slow cooked, 2 1/2 hours at 160. The joint was cheap and just said 'roasting joint' so not sure if it was brisket or plate.

I sat it on a bed of onions and garlic then gave it a sprinkling of salt and pepper. No oil or searing. 1/2 hour resting time.

It turned out quite nice, not at all chewy and full of flavour.

alexakasloth · 24 Jul 2011 at 15:42

That looks great, and makes me think we should have got beef for today and not chicken!

oli collett · 24 Jul 2011 at 15:50

My favourite technique is slow cooking at 55C overnight, but it's not much use if you want a decent gravy at the end of it!

smit101 · 24 Jul 2011 at 18:21

Using the recommendations below I find results are just about perfect everytime.

http://www.roastingtimes.com/

platypus · 24 Jul 2011 at 19:17

I would always slow roast beef, makes it melt in the mouth a bit more!

mangobreeder · 24 Jul 2011 at 20:07

http://forums.overclockers.co.uk/showthread.php?t=18269554

Paul11 · 24 Jul 2011 at 20:11

Cybermyk said:
1/2 hour resting time.

when you rest the meat this long how do you stop it getting too cold ?

HeadlessChicken · 24 Jul 2011 at 23:08

Paul11 said:
when you rest the meat this long how do you stop it getting too cold ?

The top will cool. But underneath will still be piping.

If you are really worried, lightly top with foil. make sure you don't wrap the meat, or it will just continue to cook. You want air t circulate.