I always fuck up the beef

[catin8oot5]

I’m not a bad cook but my beef always turns out like a chewy piece of rope.

How would you do this?

Pre heat oven. Wrap in tin foil. Cook on 200 for 3-4 hours x

Low & slow

I would slow cook it. These "roasting" joints rarely come up tender,otherwise.

I always do beef in the slow cooker, it comes out so tender.

I’d get a topside or fillet joint. I find the roasting joints are always chewy

I cook my roast from the Jamie Oliver cook book. I always do it for longer because it’s a bigger weight and I like it well done, but always comes out moist

Is it topside? Maybe 50 mins then the same again to rest. But if you’re worried about the quality or it’s silverside then long and slow.

I’d do that for around 20 minutes on 240 then 25-30 minutes on 180 and then rest it for the usual time (25-30 mins)

3-4 hours is madness IMO!

I am no expert but that sounds far too long at that temperature. My Mum always cooked lovely roast beef but it was really more braised. She did it in a casserole dish, browned all over first and then a bit of beef stock added and cooked in the oven at a lowish temperature (covered). The stock makes beautiful gravy. It's not rare, but it comes out nice and moist and tender.

Depends what the cut of the meat is. Which is why I don't buy something called 'roasting' because I don't know what the cut is. If in doubt then it's low and slow, I'd say

Pot roast or pressure cooker. Will always come out tender. Plus excellent gravy.

It’s silverside

its written on the joint! It always is even when it headlines roasting

This. You need a good cut of meat to make a decent roast. "Roasing joints" aren't generally good quality and can be a range of cuts that need cooking differently, but they often don't tell you which cut it is, so its pot luck whether you use the correct method.

Good spot. Slow braise then.

OP, if you’re trying to do traditional roast beef with silverside that is your problem. It’s the wrong joint.

its not your fault it’s the cut. So called roasting joints are absolutely not roasting joints. Usually silverside so need long slow cooking (end up a like a pulled joint) in a slow cooker or low oven for a long time to break up the silver part of the silverside. I’ve learnt this from bitter experience…

Ah, silverside. So it needs to be pot roasted. It's not suitable for traditional roasting, unless you want meat that resembles shoe leather. I don't buy silverside for that reason.

Have you tried cornstarch? let it sit in a bit of cornstarch slurry for 30 mins before cooking- really tenderises the meat. Asian cooking uses this. It's a great hack.

That roasting joint is probably topside rump or silverside, neither of which are in any way tender. Pot roast it.

next time buy rolled sirloin or topside corner cut. Its much more expensive of course.

I never buy silverside. It's always tough. I like my roast beef very rare and silverside doesn't lend itself to having it rare.

Cook it long and slow.

🤣 we like it slightly cremated. Heathens, I know x

Depends on the beef. Off native breed beef, dry aged for at least 28 days and rolled up with a layer of fat on it out topside or silverside are incredibly tender , even cooked rare.
But off continental type stuff you will get in the supermarket then I agree. The ops picture looks like there is zero fat on it, I'd pot roast as it needs fst/moisture to have a hope of being tender.
But mainly- it's probably not the cook, just shit beef!

I wouldn’t. It’s the cut not you. Unless you buy an eye wateringly expensive joint that costs so much it requires you to remortgage your house and sell your first born’s soul to the devil, it will probably be tough as shoe leather and taste of disappointment.

If I had to cook it, I would take it out of the fridge for 30 mins before cooking. Then sear it or roast at a high temperature for 20 mins, then add a few tbsp of water and cover with foil to cook for the remaining time at 160 C in the fan oven, basting regularly. Then let it rest.

And use a meat thermometer! It’s the only way to ensure that beef is perfectly cooked every time. You can buy one for the cost of a “roasting joint” that will only be fit for the bin if you don’t have a thermometer 😂

If you want proper roast beef (beautiful slices of pink meat with tasty brown outside etc) you need to buy a cut that is suitable for roasting. Cruelly, that one isn’t in anyway. A rib or forerib is best. Compromise would be topside but you still have to be careful as imaged topside can also get tough if not cooked properly as it is so lean. It is very naughty of supermarkets to label silverside as roasting meat, as it is only suitable for pot roast or pulled beef

I had a similar joint, mine was 1.2kg, 1 hour on 140 fan and 30 minutes resting. We like it rare to med. Didn't use foil or bags, turned out just right. Tesco cooking instructions were spot on for medium but knocked 12 minutes off for rare.

I really wouldn’t use that kind of beef to make a roast, it’s just not suitable imo, there’s not enough fat to tenderise them while cooking. More of a pot roasting joint. We use rib/forerib for roasts, really robust with a decent amount of fat for flavour and so so tender when cooked.
We’ve got it tonight as it’s my favourite!