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?

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

Never fails

Chuck on seasoning, mustard and other herbs & spices, shove in the Ninja on slow cook and forget about it - or if it got forgotten before switching it on, add some water and hit the pressure cook function, then finish off with the roast function.

OP already said they F the beef up, if they take this advice they will certainly well and truly F it up 😂

I’m so overwhelmed. 😀😀😀 I’ve wrapped it in foil and shoved it in the slow cooker. Going forwards I won’t buy a cheap shit bit of beef again.

I hope you all have a lovely Mother’s Day without chewy meat. Will report back later 😀

It’ll be like end of Timebandits 😭

More like 130 for that length of time

Slow cooker always. Never do beef in normal oven for this reason.

Do not do this!! 200 for 3/4 hours. No.

Fgs 🙄

You see the sticker on the front, you've taken a photo of it.

See where it says peel here on the corner.

Well peel it and will instruct you what to do.

Or just make it up and massacre it. It's not my dinner.

No need to be so rude. OP has taken the advice to slow cook it.

It might not be ready tonight, mind.

3-4 hours????

You are a horrible prat. I hope your dinner today is nasty and dry.

Too Late for OP but my way of cooking beef is to shove it in the oven, crank the temperature up to nuke ie the highest it will go for 30/40 minutes then turn off the oven and DO NOT OPEN THE DOOR for a couple of hours. I like beef very pink and I find this cooks silverside exactly how I like it.

I’ve got a meater thermometer, it’s a game changer. It’s a Bluetooth thermometer, you’ve got an app and just tap what your cooking and what your using to cook it.
it tells you when to take it out, how long to rest it. It’s great.

@catin8oot5

seal the outside first in flying pan.
know your oven ( ie if it cooks fast etc)
follow the instructions for time and adjust depending on oven

and rest the meat for 20mins under foil with tea towels over so it soaks up the juices.

i prefer rare so I alway undercook which is best

Do you have a butcher nearby?
Last time I bought supermarket beef it was so tough and chewy, never again

3 rib joint, 80 for about 10 hours, last hour 200/210 to brown, rest for 30/45 minutes.
Never fails and it's like butter.

Definitely don’t cook at 200, unless you want rare beef and it’s an excellent expensive cut. 190 for 30 minutes then 170 until done to your liking and the weight.

Place on a deep baking tray, cover 1/3 with water, wrap with foil and roast slow on low. Optionally add sliced onion, red wine or chopped vegetables and seasonings

Also costs anarmanaleg.

https://www.tamingtwins.com/slow-cooker-beef-joint/

Too late for you now OP, but this is my go to slow cooker beef recipe, really tasty. Hope your dinner is delicious!

<faints at 200 for 3-4 hours>

I completely cheat as just two of us. Couple of fillet steaks seared briefly then wrapped in foil to rest. Slice thinly to fan bloodily across the plate with gravy drizzled on top.

Then really focus on your side dishes, yorkshires etc. That's what makes a Sunday lunch delicious for us.

Slow cooker on low for 8 hours, submerged in a big jug full of really really thick gravy granules gravy. Meat will disintegrate like pulled beef and the gravy is amazing.