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

[Skribble]

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.

Hey, skribble - I cut out the one about the lemon... get your chicken - shove a peeled onion & half a lemon up its bum, put it n a lidded casserole, chop up some fresh thyme and tuck some in the gaps between its wings & legs and the body, chuck in a glass of wine & hey presto! Don't forget to cook it though

Someone suggested a chicken with lemon recipe and it looked so simple. I will try it but I am determined to do an amazing beef roast so keep the ideas coming .

You can do worse than buy a Delia Smith book - she irritates me like anything on tv but her books are written in a brilliant way - not just instructions but 'don't do this or that will happen' and 'don't worry if it looks lumpy' etc - in other words she helps you avoid things going wrong.
She's not trendy, but good for the basics.

I haven't looked at her books. I like the simple straighforward approach, no faffing.

Ta da Delias version might have a go her way next time. She recommends resing for 1 hr. I suppose it could be warmed by putting the slices in hot gravy.

Rib (on or off the bone) or sirloin are the best as they have marbled fat running through. Topside doesn't so you can end up with grey/dry meat with no taste (it is better pot roasted). It should be well hung (!) and dark red rather than bright red when raw. Larger pieces cook better than smaller - especially if you like them pink in the middle.

Skribble - you'll be amazed how long it holds the heat!

I will be amazed if I can get it nice and tender, perhaps I will do individual noisettes or something. Oh what a rebel .

'noisettes' doesn't sound very rebellious! Reminds me of dh who was telling me about hailstones last weekend - we were up at the rugby club, loads of macho men around and he comes out with 'The hailstones were the size of peas - not petits pois'!!! No street cred at all.

Oh - Rosemary Conley recipe (esp for topside)

Chop an onion, carrot & stick of celery & place in a roasting tin. Stand joint on chopped veg. Pour round about a pint of water. Add some herbs or worcester sauce if liked. Roast at 180 for 20 mins per lb until cooked to your liking.

This way kind of steams the meat so it's good for tougher cuts