Help me cook decent roast beef

[niceglasses]

My attempts at roast beef are crap. It always ends up chewy. Help me, give me your hints. Its not a particularly expenisve cut or anything but not mega cheap either. Me Mum says bung it in the slow cooker but dh doesn't like it like that.

Not earth shattering I know, but your help appreciated.

Thanks

I cook mine at a very high temp for a fairly short time and then leave it on a wooden chopping board (it conducts heat) wrapped up in foil for 15-30 mins where it continues to cook through slowly.
My calculation is 4.4mins per 100g at 220/230 degrees. (that gets it medium rare which is nicer and more tender than well done).

Get a rib

Cook at very high heat for a short time then reduce and cook slowly 10 mins per lb rare, 11 m/r

What cut is it?

Says on t'label - Silverside - does that mean anything? Its Sainsburys.

Thats about all I'm usually capable of Fio tbh, am trying to extend me skills......

silverside will be tough

IMO should only be used for stewing

not a big fan of silverside either, but thats what youve bought so i say follow what cupcakes has said and dont cook well done

lots of gorgeous gravy and enjoy

Chop an onion, a carrot & a stick of celery and put them in your roasting tray. Pour round 1pt water. Add a few splashes of Worcestershire sauce if you like it. Cook at 180-200 for 25 mins per pound plus 20. It comes out all lovely & moist and not too pink or too well done

(Its low fat too)

I prefer Topside. Really lovely meat and easy to carve.

MIL always puts water round, which I thought was odd at first, but it really does work.

I second the rib roast - best tasting cut IMO!

Topside is good.

If you get a big roasting tin/tray and heat some oil in it, then seal the joint all the way round including the ends. Make sure you season it well too.

Then get some small onions (I like to use red and white) chop them in half, throw in some carrots whole and a few garlic cloves, again whole and leave the skin on.
Put the beef joint on top of them and roast like that. The flavours from the onions and and garlic are amazing and you can add some red wine, flour and oxo at the end to the fat and juices to make the gravy.

If you can't be bothered messing about like that, the roasting bags are very good and keep alot of the flavour in.

Definately get a rib next time and either cook it quickly and at high temp or if you can be arsed you can do it like Heston and cook it forever at a low temp. (Apparently the sinews breakdown better that way)

\link{http://www.bbc.co.uk/food/recipes/database/roastwingribofbeef_74821.shtml\heston's beef}

Thanks girls, will go for better cut next time. Am slow roasting it. Bet none of the little buggers eat it anyhooo.