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?

IME the sticker instructions for how to cook silverside are always terrible. It’s a slow cook braise joint, not a roasting joint - but supermarkets want to sell it as a roasting joint so give instructions for treating it like a rib joint, which is terrible advice. So she’s not being unreasonable asking for better advice. And if you think cooking silverside the way the instructions suggest is any good, I fear for your dinner.

I mean, I’d take it out of the packaging first… 😬

Thank you all you lovely lot.

It was shit.

Dry as old boots.

Will buy posh beef next time not cheap beef.

Lesson learned. Again.

That sucks op. Hey ho, onwards and upwards.

That's silverside. Sear well all over in a pan, into the slow cooker for 3 hours on low.

It’s not you it’s the joint. Fillet or Sirloin joints are the only ones I can get right when I am roasting and my family have it medium rare.

I also use meat probe thermometers 🌡️.

I can't do joints at all. If I fancy beef it's brisket in the slow cooker with some red wine, good stock, a bit of black pudding and some veg.

Only if you want to be able to use it as a wrecking ball afterwards.

Jeez, you could take down a charging rhino with a silverside joint cooked for that long.

🤣🤣🤣 I’m laughing. Yes it does come out a bit like a shrunken head but that’s how we like it

But how on earth do you get your teeth through it? I'm envisaging you must look something like this.

👆 Totally foolproof I promise. You could cook an old shoe like this and it would come out melting in you mouth.

I only buy a rib of beef for roasting which is why I prob only have it once a year.

Good luck with the next Roast. Remember to leave the meat rest after you cook it as well. I heard somewhere you should leave meat rest for half the cooking time

Me too. I can never get it right.

Same as my late mum did,low and slow. Me, any cut , in foil 160 for a couple of hours, then remove the foil, for 30. Same with lamb or pork. Yes,slo cooker on about 8am ready for late Sunday lunch. I ignore all cooking instructions on the wrapping.

We go for long and slow. Set your oven to 200. Sling beef in a metal roasting tin with a lid. Chop an onion into four, cut a couple of carrots and celery sticks into big chunks. Tuck around the beef. Rub the beef with a bit of olive oil and a teaspoon of two of grain mustard. Salt and black pepper over the lot. Add a splash of red wine and a couple of bay leaves. Fresh thyme and Garlic if you like.
Stick it in the oven for 20 mins then reduce the heat to 120 and forget about it for say 3-4 hours.
lift beef wrap tightly tin foil while roasties, veg and yorkshires etc cook. Pour off the liquid, let the fat settle to the top and skim off, push the veg through a sieve and use to make your gravy.

Slow cooker.

I can never manage it either, the only one I can cook is a sirloin roast. I weigh it and get the exact timing and temperature, and use a food thermometer to make sure it’s ready. I’m very prone to overcooking and turning a nice joint into leather!

You can buy cheap beef, just cook in it lots of liquid - use a good recipe like this one which is specifically aimed at those joints (Don't worry about the marmalade)

https://www.deliaonline.com/recipes/type-of-dish/one-pot-recipes/pot-roasted-beef-in-red-wine-with-red-onion-marmalade

If you want roast beef, buy a different joint. Cook for a short amount of time (under an hour). A splash of water helps the tenderness too, creating steam.

I immediately spotted that it says 'Security Protected' (I always look out for this!) so make sure you remove any security tag, as they can melt and taint the meat.

I usually just follow the instructions on the pack to the letter and it always turns out ok for me. We like it very pink. I don't use a meat thermometer. Very occasionally it'll be a duff piece with sinewy or touch sections. But usually it's just nice and pink.

You and me both op

And I've heard all the advice about low and slow, coating in flour before hand etc etc but it never works

You can absolutely make a great roast with cheap beef. You just need a meat thermometer. Sear it at a high heat (450 to me, whatever that is in your money) then about 350 for an hour and keep checking the internal temperature after that. Medium rare you want about 140f internal when you take it out.
Before you roast it I'd sit it on a trivet and rub olive oil, salt pepper and English mustard into it, but ymmv with what flavours your want.