Need someone to tell me how to cook melt in your mouth Roast Beef?

[DiscoDizzy]

DH is incredibly fussy when it comes to meet. There can be no fat and no 'chewy' bits. When I cook Roast Lamb, I quickly fry the joint to seal it and then transfer it to a large cooking pot, fill it with stock and mint and basically boil it in the oven for around 3 hours at 160. Do you think this would work with a topside of beef? If not can anyone recommend any alternative methods?

I season mine then seal in a pan and bung into the slow cooker - does melt in yer mouth beef every time.

So perhaps my 'lamb' method may work then?

I find buying the best cut you can afford, and cooking it very slowly on quite a low heat does the trick.

I buy brisket and cook it covered over with foil for several hours at minimum temp about 90degreesC, yummy & melt in the mouth.

imo, a good piece of beef, from a good butcher, will always benefit from a good seasoning and browning of the fats prior to a gentle slow cook. We enjoy rare to medium rare, unless its a cheap joint. But i believe that the longer you cook it and almost steam it, then the fat renders down and becomes sweet as a pose to chewy.

Which joint/cut are you looking at cooking?

I usually turn mine in flour and mustard powder before sealing, then bung in a bottle of red wine and some red wine vinegar and loads of onions and cook through, is lovely and tender when cooked.
Boil down stock for a lovely accompanyment (sp)

"then bung in a bottle of red wine and some red wine vinegar ".

I would save on the red wine!! and boil down/fry off the red wine vinegar as part of the after browning process , just add a little sugar!

Cooking topside. Its in the oven as we speak and I think I have done more or less what you all suggest. Thanks.

I have tried various cuts and ways of cooking I have found the best way to get perfect roast beef.

Buy sliced cooked beef, silverside is great, make up a thin gravy pour into a shallow pan and lay slices of beef in pan, anly tkae s a few min cooking or it goes chewy.

Cheaper and easier then cooking a full roast, although I would like to perfect a roast. I thought about pot roasting covering meat in cooking liquid. I hate paying a fortune for a lump of meat and then it is like rubber.