Roast Beef - how do you make it tender?

[pointydog]

Mine was a bit tough. Any tips?

buy a slow cooker - FAB!!!!

Next time, cook it on a lower heat for a longer time.

Var small kitchen, lips - no space for any extra equipment at all.

Have you an example, nab? I had a smallish joint for 3/4, 180 degrees for just under hour and half (well done). 140 degrees for 2 and half hours, something like that?

make sure you give it 20 mins resting time after it comes out of the oven.

If roasting, put a bit of water in the bottom to keep it moist.

Do not put salt on it before/during cooking as it can draw out the moisture and make it tough.

Make sure you are cooking it appropriately for the cut of meat you have - longer cooking at a lower temp may help.

I haven't as I don't buy roast beef but I am sure you could get one here www.deliaonline.co.uk HTH.

It had a good standing time and was saltless. Will try bit water in teh bottom, though.

thansk nab

it wasn't fatty enough. that is what makes it really tender, if you have something like topside or silverside it is often better to pot roast.

I cover the tray/dish with aluminium foil and slow roast it like on 100/120 for about 3-4 hours

yes, it had very little fat.

How do you pot roast? On stove with veg and water?

I do this with all joints from the expensive to the cheapo brisket, it makes all of them yummy IME

oh wow, car. 3-4 hours. ok

IMO It either has to be a very expensive piece of rib, nicely marbled with fat, hung for a few weeks, and roasted nice and rare - OR pot roasted v slowly - which would be a criminal waste if using prime rib!

It's great a stick it in lunch time (for tea) then take it out and leave it in the top oven (which is off) whilst I cook the rest of roast - pots & yorkshires etc. You can get it carved, make all the gravy etc without the stress!

hwta does pot roasting involve? Cooking for hours on cooker with water/veg?

fry it to seal/brown outside first, then in a pot with veg and water, wine herbs, bring to boil then in a low oven for 2-3 hours. or the holy slow cooker of which many speak but i don't have one.

rib is best for roast beef but very expensive. lamb shoulder roasts well and is quite cheap at the moment, presumably because of movement restrictions. i got a half shoulder for £1.42 poor farmers.

presumably - put that is what I do in the oven effectively as it cooks in its own juices? Go google!

thanaks

good luck for next time

I always had a problem with roasting beef, no matter what I did, until I stopped buying it from the supermarket and started buying it from a really good butchers. Made all the difference for me.