For the love of god, how do I cook this beef??

[Tiredeveryday]

Please help me. I need to cook a joint of beef tomorrow.

I bought it from Aldi, description is beef roasting joint. It weighs 955kg.

I need it to be tender.

Pretty please would you mind sharing your wisdom how on earth I am going to achieve the above when the only thing I have ever roasted is chicken and gammon 🙏🏻

So, 0.955kg!!

Cooking
1. Preheat the Oven

• Temperature: Preheat your oven to 220°C (425°F) or 200°C (400°F) for a fan oven.

2. Searing (Optional)

• Searing: For a richer flavor and a more caramelized crust, sear the beef joint in a hot pan with a bit of oil over high heat. Sear each side for about 2-3 minutes until browned. This step is optional but recommended.

3. Roasting

• Initial High Heat: Place the beef joint in a roasting pan and roast at the high temperature (220°C) for 15-20 minutes. This will help develop a flavorful crust.
• Lower Temperature: After the initial high heat phase, reduce the oven temperature to 160°C (325°F) and continue roasting.

4. Cooking Time

• Time Estimate: For a 0.955 kg (955 g) beef joint, roast it for about 20 minutes per 500 g for medium-rare. For medium, add an additional 10 minutes per 500 g.
• Internal Temperature: Use a meat thermometer to ensure accuracy. Aim for 50°C (120°F) for rare, 60°C (140°F) for medium-rare, 65°C (150°F) for medium, and 70°C (160°F) for well-done.

Hey! I always use this calculator doing a roast and it hasn't failed me yet!

https://www.bbc.co.uk/food/articles/roast-calculator

Don't forget to let the beef rest for a good while after you've cooked it too

Pop this in the slow cooker at 6am tomorrow sit it on a quartered onion and cook for 8 hours on low. After 4 hours add the gravy granules and water. After 7 hours shred it all up!

You can slow cook or airfry - both get good results.

I would slow cook this in high for six hours (in slow cooker)

Slow cooker, add onions, carrots and beef stock, plus any red wine, about a glass, and should be tender when cooked. Enjoy

Call it a kilo

Low and slow, it's probably top rump or silverside which will never come out tender if cooked to rare.

Pressure cooked or as per brisket in a pot roast

I would cook it as per the instructions but sit it on a bed of carrot, parsnip and red onion and a mini red wine and baste now and again.
I get the mini bottles of shirts from aldi. Perfect for this.

Low and slow. Be tough as old boots otherwise. Braise with onions and carrots etc as others have said to keep is juicy.

When I saw your thread title and the first weight you quoted was 955kg I wondered if you had bought in bulk on a massive scale or something.

This is one of my favourite brisket recipes but it's a little elaborate for tomorrow probably. www.goodhousekeeping.com/uk/food/recipes/a574703/slow-cook-beef-brisket/

Thank you so much for all the amazing advice 😊.

I shall report back tomorrow afternoon and let you know how it went 🤞🏻

slow cooker - and don't forget the yorkshire puddings

Yorkshire puddings are hard to come across in Belfast oddly.

I would just put it in the slow cooker. I do all roasts in the slow cooker.

@RichardLewis

Flour, eggs and milk. That's all YPs are made from.

OP If you don't already have a YP recipe

For YPs put a roasting tin in the top of the oven with some form of fat, animal fat gets hotter so if you have dripping or lard use that.

Leave for 15 mins, the fat should be steaming.

Pour half a pint of milk into a bowl, add an egg, maybe too and start to whisk. Gradually add flour until it is the consistency of double cream.

Pour in to the tin and put back in the oven for 15 - 20 mins.