Foolproof for Christmas Day

[NetflixandWill]

Morning!

I'm cooking beef for Christmas Day for the four of us. I've found beef joints hit and miss in the past.

Could you recommend a foolproof cut of beef please and what you do to make it moist and delicious? I'm super-confident on roast chicken as find it easy but dubious about beef.

Would love something simple that I can bung in the oven amongst all the other things we'll be doing in the kitchen.

Thanks

Darn - title was meant to be Foolproof beef for Christmas Day

Cook in in a covered roasting tin sat on a sure mesh tray with water and onions underneath. Don't cook for too long.

Wire mesh tray*

Thanks @Thehogfatherstolemycurry - which cut do you use?

You want topside, not silverside.

And buy a meat thermometer, or just accept it will be medium/well done.

I'm usually a good cook, but have a stumbling block on rare/medium roast beef I'm afraid!

Topside - great - thank you @PolkadotsAndMoonbeams

agree with PP topside is the best for roasting and on a mesh tray with water and onions in the water and foil over it will keep it nice and moist

Sorry yes topside, not silverside.

Fab thanks @isseys4xmastinselcats The vote for topside gives me confidence. In the last I've lovingly prepped a cut I bought from Tesco and even though it did all the right things in the recipe, it was pretty rubbery and tasteless. I feel like it I buy the right cut and do what everyone's advising we'll be fine!

Thanks @Thehogfatherstolemycurry

So many typos, grr, auto correct!

Or a bone in rib joint. Usually cooks nicely, keeps moist as its more marbled. Does take up a bit of oven space though, so depends what else you need to fit in their.

Thank you @Weedsnseeds1 I was eyeing that cut when I googled about this. Oven will be stuffed so may have to try that on a future Sunday!

The other option which won’t be so much of a showstopper but is definitely easier is to bung the joint in with some beer/wine in a le creuset/cast iron stockpot and slow cook, obvs won’t be pink but still moist tasty and delicious. Plus you can just forget about it whilst you enjoy opening presents!

I wouldn’t use topside, it’s quite dry. Try a piece of sirloin, much much nicer. Read up on timings and use a meat thermometer. Make sure there’s onions/carrots and some liquid in the roasting tin (red wine or sherry).
Don’t overcook! Also as a pp said, rib roast, bone i or rolled is lovely

@vinoelle that sounds delicious (and easy!) but it's my kids who have asked for beef and I think it has to be roast for Christmas Day! Will try that another Sunday.

@Pomegranatemolasses interesting - someone in real life has just suggested Sirloin actually. Will read up. Definitely will cook with plenty of seasoning and veggies for nice gravy/trimmings thanks

I would use a rib joint; more expensive but so much tastier. Musts are seasoning well, and browning all over before roasting, and buy a meat thermometer- this has massively improved my roast beef meals!

I did this recipe last Christmas with topside beef joint. I did cook it before Christmas Day and because it worked decided to cook it on the day too. Lovely pink middle, tasted great and not at all chewy or dry. Have faith with the short cooking time, it is right

www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef/

Thank you both

Definitely rib of beef, its the cut of choice in this household for roasting.

You can get a boned and rolled rib if oven space is at a premium. For rare beef give it an initial blast at about 220 for 15 mins then 7/8 mins per 500g. However (and this is really important) if it's a small joint for 4, I'd adjust thise timings down slightly as a small beef joint cooks much more quickly due to it's relative thickness. I wouldn't bother with topside, it's got very little fat. Sirloin or rib would be best.

Also make sure is has a rest for at least 20 mins after cooking.