any tips for cooking a beef joint?

[frostythesnowmum]

and what temp for how long so it is not pink at all? thank-you

Do you have a slow cooker? I always do mine in there. It's gorgeous, and dead easy!

Frosty - my tip is that if you cook the beef until there is no pink in it, it will be like shoe leather!

Why would you cook beef until it is cremated?

I'm pg so got to be well done!

Cook the rest of it so everyone else can enjoy it nicely pink and then shove yours in a pan or something to finish it off. It is a shame to ruin it for everyone else!

Is it on or off the bone?
If off, 33 mins per lb (say 35 per 500g) plus 33 mins. That overdoes it rather so prob what you want.

And (unless its got its own) ask butcher for piece of fat to put on top. You cannot cook good beef without fat.

And put some onions or shallots in with it.

I use a tin with a lid, stops it drying and keeps oven clean.

my dh hates any pink but i love it so i cook it untill the outside is well browned and cut his slices from the outside and eat all the middle pinkish part for me.i find turning it every twenty minutes and pouring its own juices over each time keeps it very juicey and tasty.or you could cut a section off for yourself before cooking,as it would be smaller than the rest of joint will cook faster that way everyone is happy

oh and temp - 220 for the first 15 mins then down to 180.

Put in a superhot oven (240) for 1st 20mins of cooking - then back down to 190 or so for the rest of the cooking time (which if i remember should be 15mins per pound plus 20mins for pink). this should seal the meal really nicely and give you some well-done outside bits to eat whilst the middle is pink.

Even if you are pregnant it doesn't have to be well done. Mince in burgers and sausages does as the outside of the meat has the bacteria and nasties and micing it mixes it all over the meat but the inside of a joint of beef has never been exposed to the air, so won't have any nasties in it (it's not like chicken remember)

(Had massive fights with DH about this when pregnant as I refuse to eat beef that isn't rare!)

Otherwise what everyone else said, although, if you want to cook it all the way through and have it still really moist try this.

Heat oil in a pan and cut all fat off the beef joint. Sear (fry) it all over in pan until lightly browned all over.
Put in a bowl while still hot and pour over orange juice and a bottle of french dressing (or oil and wholegrain mustard). Leave overnight in the fridge making sure it is as covered as possible.
Next day put it in a roasting tin and roast for 15 mins per pound for pink or 20 for well done plus 20 minutes in mid hot oven (about GM 5 or 6)

My dh buys a cheap beef joint and pot roasts it. Bungs it in pot with onions, carrots and some bones, cooks it for a couple of hours. Is well done but not dry. And you won't have to make separate gravy.