Please tell me how to cook the perfect roast beef

[Bogiesaremyonlyfriend]

Hi, cooking a roast beer tomorrow, usually do pork but fancied something a bit different. I have managed to get a good pork roast going but every time I've tried beef it's been a bit dry and tough. Any secret recipies?? I'm cooking for mil and fil so would like it to be awesome!! Thanks

I only roast my beef joint for over an hour. It is cooked on onions, garlic, carrots and parsnips. Theses come out lovely and caramelised. I take the beef off and leave it to rest under foil and a tea towel or two, then take out the veg and use the oil and juices from the pan to make gravy. I add plain flour to make a roux and then add half a pint of beef stock slowly in stages whilst mixing it in the pan over a low heat 🤤

Follow Delia’s instructions: pat joint dry, sprinkle with a bit of flour and mustard powder, 20 minutes at gas mark 9, then reduce heat to gas mark 5 and cook for 15 minutes per 450kg for rare. Add 15 minutes for medium rare (my preferred way), 30 minutes for well done. I always put a good splash of water to the tray, seems to keep it moist.

I always roast topside the Delia recommended way. 20 mins at 245 degrees then 12 mins per lb at 190 degrees for medium rare, then a decent resting time.

Chunky potatoes and carrots (and onions if you like them) in the bottom of the slow cooker with a very small amount of gravy. Put the beef on top. Slow cooker for 8 hours.

Here is the best and foolproof way to do roast beef

bigspud.co.uk/recipes/top-rump-roast-beef/

I did roast beef for my family last month for the first time in my life and my mother said it was the best roast beef she had ever had!

(Never knew the ‘resting’ would make such a difference)

Take it out of the fridge and let it get to room temp before time to put it in the oven.
Err on the side of caution time wise and take it slightly earlier than the recommended times, also let it rest before carving & serving - at least 30 mins.

Let the roast dry out uncovered at room temp for a few hours.

Shake a good deal of salt and pepper over it. Rub it in.

Heat oven to high (gas 8-9). Put roast in and roast on high heat for half an hour. Turn oven to moderately high heat (5-6ish) for 15 minutes per pound.

Remove and cover with foil - let sit for half an hour. Carve thinly.

(Make sure the fat side is up when you arrange it on your roasting pan).

I slow cook silverside beef.

Baste the joint with olive oil, mustard, salt, pepper & add a small mount of red wine. Throw in some cloves of garlic & sprigs of rosemary.

Cook on low for 6 hours.
Remove & leave under foil to rest.

Strain the stock & use for gravy.

Yum.

FOOL PROOF METHOD (For any cut)!

Reverse sear:
Cook at around 100°
Do not cool to a set time, use a food probe thermometer and cook until the middle reads the temp you want, you then have two choices
1-Remove from oven and either turn it up high, baste beef in browned butter and put it back in until it looks awesome (just a few mins)
Or
2-turn it round in a hot frying pan with butter and garlic.

The great thing about this is you have a much bigger window where the internal temp is perfect as you are cooking so slowly.
Different cuts may be best at different donenesses but ultimately it's your choice, Google the right temp for how you like it.

Resting is really important with meat, let's the juices redistribute evenly. Though it only needs a short rest with this method.

Give it a Google and let us know what you think.

Final tip, buy good beef. Failing that buy beef that is at least labelled with what cut it is

Ahh it says silver side! Is that a good cut?? Or better slow roasted

Silverside is a good cut.

Get it out of the fridge and let it rest on the side for 30 mins.

Add to a roasting dish with water in the bottom. Cover with foil. Cook as per instructions.

When you take it out of the oven, wrap it in the foil and cover with a tea towel. Allow it to rest.

Use the water to make your gravy. It's amazing.

Beef needs different cooking according to what cut it is. There are no good or bad cuts, just different and they all need different cooking or they will be ruined.

Silverside is tricky as it can easily go tough and disappointing. It's better slow or potroasted.

Silverside is good for roasting. You could pot roast it, if you want, or you could do the traditional roast (which I think is what you’re wanting to do) - take it out of the fridge a good hour or two before you want to cook it, remove packaging and let it sit. Rub in some oil, seal on all sides for colour, coat in some mustard or mustard powder if you wish, salt and cracked black pepper, then sit it in a deep roasting pan on a trivet of veg (carrots, celery, onion), about half an inch of water and then cook it according to any reputable chef’s timing instructions (or as stated above several times). Leave it to rest while you finish the rest of the dinner, and then use the gorgeous juices to make your gravy!

I really want roast beef now.

Awesome thanks, I can't wait. Yes I think timings I have sorted just what to put with it while I roast it. Haven't had beef in years, I am really looking forward to it!

Delia Delia Delia

Never fails, always bang on.

I agree - Delia is my go-to for roasts.

@Bogiesaremyonlyfriend Just a little word of advice to manage your expectations as I’d hate for you to be disappointed - don’t expect fabulous melt in the mouth tender beef as it’s not sirloin or rib of beef. It will definitely be delicious, though (especially if you don’t overcook it even by a minute).

Good luck! Post a pic when you’re done!

Argh it was terrible! Really tough, fatty and tasteless! Guess I'll stick to pork!

Awwww I guess it was a dud joint (which can happen).

Keep trying!

You cooked it too long in that case"

Don't quite, please try reverse sear

Get a sirloin or rib and try again.

Yeah, I meant quit! Thanks Google keyboard.

Also cut thin slices against the grain

Definitely cooked too long.
I would say if anyone likes well done meat don’t go for roast beef, unless you’ve got a lovely big joint, 5lb minimum, where the outer slices will be well (but not too well) done but the inner slices still medium rare to rare.
A wise chef (unfortunately cannot remember which one) said roast beef should not be served well done because you are genuinely not getting the best of it in terms of flavour or tenderness. So why would you go to the considerable extra expense of buying it? .
Best stick to lamb, pork or chicken. —And even lamb is better served pink..—