Roast Beef

[barefootcook]

Any suggestions please for cooking a tender roast of beef? Too often it is tough and flavourless.

Delia's recipe always works for me. 245 degrees for 20 mins then 190 degrees for 12mins per lb for medium rare. I always use a piece of topside for roast beef.

I haven't done @suze28's suggestion but it sounds about right. I only ever cooked rib of beef, at huge expense, but I always screwed up other joints. I've learnt that I was always overcooking it. The last time I made it, I took it out when my meat thermometer said rare and it was actually medium well by the time I served it after resting. I think the key thing is that most of the times we cook it too long.

Hawksmoor slow roast method. Superb.