To ask for your fool proof Christmas beef joint cookery.

[LizMacD0nald]

Decided to buy a beef joint this year, having never cooked one before!
Please give me your fool proof recipes or methods to ensure I'm not serving mooing cow on Xmas day!

Slow cooker.
Cut up root veg, bottle of red, slow cooker for some time, whiz the juice up for gravy

Slow cooker! Pop it in, on low all day, delicious. That's our plan for new year's Day

What joint have you got? I prefer a good roast rather than slow cooker. But if you do, remember to seal it in a pan before roasting and let it rest for 20 mins before carving!

www.bbcgoodfood.com/recipes/roast-beef-carrots-easy-gravy

In case you don't have a slow cooker.

If it’s a decent joint putting in the slow cooker will… well it will taste nice, in a different stew kinda way. If you prefer well done meat then it will be lovely.

If you prefer rare meat I wouldn’t slow cook. Seal, bit whole grain mustard on top, let it rest.

Unfortunately don't have a slow cooker. Was going to seal it in the pan then put it in the oven on a low heat for a couple of hours. I don't like rare meat, but I also don't want a tough leather boot!

We need to know what cut of meat it is!

It's a beef brisket joint..

Cook brisket low and slow so it's tender. A low oven is fine. Put some liquid in the tray. Wine or stiock. Make a trivet from a couple of carrots and an onion cut In half. Brown the brisket in a pan then put on trivet. Cover with foil and cook for a couple of hours in low oven. Take out to rest and reduce liquid for gravy.

Ok. You're in luck then, brisket responds best to a long slow cook. Essentially, do what @unchienandalucia says, wine and maybe some aromatics in the bottom (Bay, thyme, garlic, etc), make a tent with the foil rather than tight at the top of the meat, this will allow the steam to circulate around the joint. Depending upon weight, 3/4 hours on a very low heat. Reduce the liquid for gravy, thickening it a little if desired, taste and adjust seasonings until you're happy.

Long slow cook for brisket but don't let it get dry.

Brisket is our Boxing Day meal, I seal the meat over and put aside. Create a 'trivet' of veg by chopping a couple of onions two sticks of celery and a large peeled carrot on the bottom of the casserole dish. Place the meat on top of the veg, you can put 3-4 whole cloves of garlic in or roughly chop them if you like, the long slow cook will make them sweet.

Meanwhile, put a glass of red wine in a measuring jug with a squeeze of tomato ketchup, a good teaspoon of Dijon mustard and whisk together, top up with hot water to a pint and pour over meat and veg. If you have any rosemary and thyme chuck a few sprigs in too. Put foil over the dish and then the lid on. 140-50c for about 4 hours.

I tend to shred the meat rather than slice and serve with the vegetables, also leftovers make great sloppy Joes in rolls the next day!

Cross post with @unchienandalucia!

Definitely will be making a trivet 😁