How best to cook beef joint?

[Leia77]

Hi. I’m ashamed to say I’ve never made a beef joint before - we prefer chicken/turkey. Looking for tips on how best to cook - roast in the oven? Not sure for how long? Or should I try the slow cooker? Thanks in advance for your help 😊

[LLamb]

I roasted a lovely price of topside on Christmas Day in the oven. 140-150c (I have a fan oven so will need to 160 if no fan)
Just sat it in some red wine. 1kg took about 70min.
Best advice is use a meet thermometer. I took ours out just before it got to rare and it was beautiful, about medium-rare as it will carry on cooking after you take it out.

[coggie]

I always cook it resting in some beef stock.. About a fifth of the meat in it, covered in foil, bit of seasoning on top and cooked at around 150c fan assisted oven... Always very tender

[Sandra & co]

I can’t cook beef, great with leg of lamb or chicken. Is it better to slow roast it for ages or roast it for less time. I don’t have a clue x

[DFussy]

I brown mine on the hob, and then cook in slow cooker in beef stock for about four hours on high. Makes the beef nice and moist. I usually put carrot slice bed for it to sit on, and shallots in with.

[Leia77]

Thanks for all your help - great advice! Might go for the oven option as it’s my first time 😊. Thanks again!

[tspill]

Originally Posted by Leia77

Thanks for all your help - great advice! Might go for the oven option as it’s my first time 😊. Thanks again!

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Oven cooked will often make it VERY dry. Better in a pot of stock, onions, carrots etc. Much more moist and tender.

[WhereIBelong]

Depends on the cut of beef.

Topside is my favourite for tenderness and flavour. 1.25-1.5kg for 6 + a little bit left over.

Take out of fridge an hour before cooking to get to room temp... season it, put in a hot oven (210/220C) for 20 min, reduce to 150/160C and go for another 20 min, (core temp should be 50-55C) rest under foil for 20 min - reliably gives a juicy medium rare finish.

[soooexcited!]

Fail safe way for beautifully tender beef. Always buy top side, I've tried and failed with silver side always tough as old boots cooked the same way. I always brown the meat in a large pan. Fan oven on 150c. Place the meat in the pan with loads of gravy cook for 3-4 hours. Leave to rest in the gravy. Never fails always tasty with lovely meat juice gravy.

[Inky]

Brisket is lovely done in a slow cooker