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Hello. Could I get some tips on the best way to cook roast beef please? I've only cooked it once before and it went really dry.I was going to cook it tomorrow and have it cold on Boxing Day (and maybe heat a bit up on Christmas Day to have with the turkey).Also is it best to slice it once cooled or leave it to be sliced before eating?Thanks for any help x
rub it over with oil. you can add coarse pepper, mustard to make a paste with the oil if you want. Some people say rub salt, but I learned not to as it draws out moisture.I use the "rare" timings. If you like it well done you might need to foil wrap it.Wrap it and leave to rest before carving.It is not as good if you let it go cold, though it will slice thinner, if you are mean.Buy meat marbled with fat. If it is bright red with no fat it may be old dairy cow and only fit for pies....oopssorry, too late
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