Roast beef, how do you do yours????

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Did a roast beef for the first time today and to be honest it was a bit chewy, was still pink in the middle so not over done.

Is it more to do with the joint of beef itself or how you cook it. I had a nice organic beef marbled with a bit of fat and not too bright red.

I sealed in on the hob first, cooked for 20 mins at 200 then, 25 mins per lb at 160. Looked fantasic just too tough and chewy.

Whats your tips.

I tend to cook it longer at lower temp.
And I wrap it in foil to keep it moist and put it in a casserole dish.
Add a touch of water too?
I slow cook it often.
But I'm no expert!
And I prefer it over rather than underdone.
So old hat!

How long and a what temp if wrapping Growlers?

I don't do the sealing bit just heat the oven to 240 degrees c then pop it in for 20 mins then turn the heat down to 180 and leave for about hour and half (depends on weight and whether you're going for rare etc). Then take it out, cover it with foil and leave for 10mins or so while I serve up all the veg etc.
Are you gas or electric? If you're electric, it might be you've got it too high up in the oven. It does sound like the outside is cooking to fast compared to the middle which is why its a bit chewy.

Electric, today I did it in my new combi oven so it was a real experiment.

I am determined to get it really good to show up my MIL .

What cuts of beef do you go for?

Hmmm I just get the one that isn't chopped up or steak type. Ha ha ha ha sounds so technical does't it!!! I think its known as roasting beef and it is usually quite big and thick with some white bits to assist in cooking - think the best ones are scotch fillet, rump or sirloin cuts.

I thought I had got a really nice bit of beef, must have been my cooking .

I want really nice melt in the mouth stuff not chew chew and chew some more then swallow whole.

I think its trial and error with beef, I've always found it the hardest out of the traditional roasts to get right.

Countto10< so when you do yours what is the texture like? Does it vary a lot or are your roasts quite consistant now?

It it usually quite juicy and easy to eat so not chewy. The first few times I did beef it took ages and I still couldn't get it not to be pink. Then I totally over did it and now seem to have got the happy medium. I think the lower heat thing is important as it allows the joint to cook from the inside out rather than just the outside. Plus with electric its definitely important not to have it too high up especially if like mine you have the bars at the top (old oven!!!) It might be a good idea to loosely cover it with some foil for the first 45mins or so and then take it off. That way the outer edge doesn't crisp/cook too quickly. I also rub some oil into the beef which I think moistens it a bit.

I know this sounds really weird.... but I rub my joint of beef all over with marmite. It makes the outside go slightly crispy, the gravy tastes great and it seems to enhance the "beefyness"

The absolute failsafe way for beautiful tender beef is to buy a sirloin joint and use a meat thermometer so it's cooked just how you like it.
You won't find a sirloin joint in a supermarket, though, it's too expensive. A joint for 8 people will cost you about £30, but what price do you put on getting one over on the mil?!

I put mine in a slow cooker with about half a pint of good stock or even soup if i don't have any.It tastes far better and less dry imo.

£30 bit much.

It wasn't dried out really just moist and chewy, I don't mind it being a bit pink.

I coat mine in English mustard (thin layer). It acts as a sort of "screen" and keeps the meat moister. Then about 20 mins per lb at 180 (fan assisted oven) because we like ours rather pink

what joint?

Topside always tough
Get a rib

I can't remember what the joint was now, it looked really nice and was organic .

agree with fortyplus
has to be a sirloin
I just slow roast a couple of small joints till it looks done
and then leave it for at least half an hour to settle

I'll have to consult DH's folder when I get home to confirm this, but I seem to remmeber we use Nigella guidelines - think, like you, it's 20min per lb plus 20min, starting hot then turned down.

We never 'seal' it on the hob, but we do rub it with stuff - normally lazy anchovies from a tube.

One thing that's really important for tenderness is to let it rest for about 30min before carving to let the fibres relax.
We also carve it really thin, so even if it is chewy the slices are so fine you don't get big lumps stuck!

Will post further tonight.

Perhaps we didn't let it rest long enough 15 mins max. How do you ensure it is warm once served if it sits for 30 mins?

I dont reheat it
either eat it cold or put hot gravy over

I have a microwave cook book that gives instructions for microwaving roasts??? I imagine that to be really chewy.

Anybody zap their roasts???

a lump of beef that size stays warm a surprisingly long time - just cover in foil on the board while it's resting then serve on hot plates with hot gravy.
Generally ours rests for as long as the yorkshire pudding takes to cook, as the oven temperatures are so different.

I will try that next time, might do a whole chicken for a laugh . Never done that either, always gone for crown roasts and only ever at christmas. Got a good recipe for one where you shove a lemonin it nice.

chicken much easier than beef - get Roasting Bags from Lakeland or somewhere and no risk of it drying out.

and shove a cut onion in with that lemon

i shove garlic and red onion in with the lemon
and cover with foil until last 20 mins
it never dries out