Any really good ways to cook roast beef ?

[Lardlizard]

Don’t often roast beef, tend to go out for it more, so just wondering if any of you am have any particular tips
I’m very good at roast potatoes and Yorkshire
Mastered then to a t!
But don’t have much practice at beef at all

I wrap mine in foil and cook it at about 160 (fan oven). The packaging always says 180 and 20mins per 500g + 20mins. I always just keep checking it (stab a fork/skewer into it and you'll see what colour the juices are running out of it). Can always put it in for longer if needed.

Cook on highest setting for 15 minutes to "sear" and then down to 160 for the rest of the time. Baste to keep moist.

This is the best beef I've ever roasted:

thehappyfoodie.co.uk/recipes/ultra-slow-roast-rump

I always do highest heat for 15 minutes and then down to 160.

I cant bear my beef over cooked so always use a thermometer and take it out just as it’s approaching rare.

Use some mustard and flour rubbed on the fat before roasting. Choose the right joint too - you need to know where on the animal is from, not just that it's a 'roasting joint'.

There’s an app on the bbc food site that you put in your cut and weight and select how you want it cooked and it tells you. I used it the other week and got restaurant quality medium rare topside!

look up Delia.

Don't wrap in foil or anything, very hot oven for first few mins to seal the outside, then lower temperature and cook to your taste.

Leaving to rest is important, don't skip it.

I find the official timings end up with overdone meat. I pan sear first and then work on about 15 mins per 500g, foil covered, but I use a meat thermometer and take it out at 48. It will continue to cook while it's resting (foil covered), and usually goes up a further 4-6 degrees. Make sure it's room temp before you start. Take it out at a higher temp if you don't want it rare. I found 52 leads to medium-well.

I think a lot of supermarket cooking instructions advise cooking for longer than is necessary and I believe they do this deliberately to minimise their liability for food poisoning.

Seal the joint in a pan with oil, put in an oven dish in the oven, no foil and cook for no more than 50-60 minutes depending on the size of the joint.

Thanks for the advice I’m going to try to do this next week, I have bought a bottle of red to go with it which was about 25 quid
So that should make up for any mistakes nn

I like to put mine (silverside) in a casserole dish with a good load of beef stock and then slow cook it for about 6 hours.

It falls apart and tastes amazing

Very hot and uncovered for the first 15-20 minutes to get the Maillard reaction going for flavour, then add a whole peeled onion and put the lid on the oval enamelled roasting dish, finish at a lower temperature. Rest for 20 mins - time to whack up oven temp for Yorkshires, do veg and make gravy from juices in the tin, which are improved by the onion.