To ask for tips on how to cook a joint of beef?

[clairemcnam]

Please help, have a really nice joint of beef for tomorrow, but I have no idea what I should do to make it taste really nice. Any tips gratefully received.

What cut of beef is it?

If it’s a good piece, you shouldn’t need to do much to it. Maybe rub with oil, season and you could add some fresh herbs.

I would check bbc good food for cooking time - they have a calculator to work it out for you and cook medium rare.

Aberdeen Angus aged roasting joint.

You can stick garlic cloves in it. Or just salt and pepper on the outside.

Ask Jamie...

m.youtube.com/watch?v=rApdDLwp_gM

I do mine in the slow cooker, low for 5 hours also put in potatoes with skins on

buy a meat thermometer to take away all the stress of judging rareness of roast beef - its a godsend.

Rub oil, salt and pepper on it, her a pan smoking hot then sear it on all sides, rub it with garlic and thyme butter and stick it in the oven (time will depend on size of joint and how you like it I tend to go medium rare , I'll eat the rarest bits and people who like it cooked more can rest the end bits). Make sure you rest it really well before carving.

That is really useful Zippy, thank you.

We do the same as Zippy. We use a meat thermometer and take it out of the oven when 150. Then let it rest covered loosely with foil. Letting it rest for 10 minutes before cutting it ocooks a bit more, and the juices don't all run out when you slice it.

www.bbcgoodfood.com/howto/guide/how-cook-roast-beef

*cooks, not "acooks".

I pour boiling water around the joint in the tin, like it's sitting in a centimetre deep bath. Make a foil tent over the tin, with just a teeny gap to let steam escape. About 20 minutes before end of cooking time, remove the foil. If there's any water left at this point, drain it off to add to your gravy. Meat back in oven to brown as it finishes. Rest under foil for at least 15 mins. Carves like butter.

I always follow delias instructions for roasting beef. Really hot oven for first 20 mins to seal and also leave for at least 30 mins to rest and relax meat. Never let me down yet.

I put it in the slow cooker with an inch or so or red wine and some onions. Add the juice to your gravy. Easiest roast ever and really yummy.

25 minutes per kg plus 30 minutes in tin foil at 160 degrees, then take out of the oven, wrap again in tin foil, cover with a tea towel and leave to rest for as long as it takes to whack the oven up high and cook the roasties....melts in the mouth!

Some confusrion it seems between raost and pot roast! If it's a good quality piece of beef it certainly shouldn't be in the slow cooker, that's for the cheaper cuts.

Don't do it in a slow cooker unless you like it really well done ... just about the only thing I hated in the slow cooker. Love pink rare beef!

I'm with brokenwing, I always follow Delia's instructions. Always leave it to relax for 30 mins before carving. I just cook it with a bit of flour on the outside, and nothing else.

www.deliaonline.com/how-to-cook/meat/how-to-roast-beef

Depends on the cut, what type of beef is it OP?

Different joints are better for certain types of cooking.

I wouldn't cook a rib joint the same way as a piece of brisket for instance.

What have you bought?

Aberdeen Angus aged roasting joint.

THat's the type of cow, not the cut., I would follow the instructions on the pack if it specifies roasting- that will mean the oven.

I always mix mustard, garlic, olive oil, herbs and Worcestershire sauce and cover the meat with it, then set the meat on a bed of shallots and garlic, pour in red wine and water, then roast for 20-25 mins per pound.