Cook a roast beef joint - till tender

[stirling]

Any tips please? Everytime I make roast beef it's tough...what can I do to ensure its going to be tender? Low heat and slow? After sealing?

It's a cheapish 650g silverside Irish joint from Tesco so Im not sure it's best quality and possibly already tougher....

Thanks in advance

I've had issues with this kind of beef before and found that it was the quality of the beef, not the cooking time that was the problem. I've now stopped buying beef from Tesco and buy topside from a local butcher instead. It's lovely and well worth paying a bit extra for.

Try eating it the following day. Agree with he butcher comment. A slow cooker also helps - but the meat will fall apart really easily in the slow cooker (impossible to slice - think more like crumble)

I always slow roast beef - it does mean that it pulls apart rather than slices, but it's also deliciously tender and moist, and the liquid you've cooked the meat in makes a delicious gravy.

Silverside isn't very good for roasting, you're not going to get tender beef that way. It will be better cooked in liquid, pot roasting. Maybe something like this Delia beef in barolo though she specifies brisket or braising for this recipe.

this Delia pot pot roast specifies silverside or brisket so maybe silverside is quite a reasonable sub for brisket. I trust Delia!

Hello! Thanks for the advice!

I'm making it tomorrow and going for the pot roast option.

Thanks a million re tip about buying from butcher instead.

Brilliant

Yes, slow cook or pot roast.

Rib of beef or sirloin are good for tender roasts as long as you don't overlook it but both cuts of meat are eye wateringly expensive!