How best to cook beef joint?

[wanye]

get a remote probe thermometer, it will give you flawless results every time. the whole thing about X mins plus X per pound or whatever based on weight is hokum and should be ignored. the internal temperature of the meat is the best indicator of whether it is cooked or not


a posh bluetooth one for £20...
amazon/Inkbird-Blu...nguag e=en_GB

or if you want something a bit more "manual"
amazon/GUIFIER-Dig...nguag e=en_GB

for example, if you want medium rare beef, stick the probe into the centre of the meat and cook till you hit 125 degrees F, take the meat out (leave the probe in), cover and rest for at least 15 mins. during this time, the temp should probably rise to around 130.

same goes for other meats, just google internal temps for them and as long as you have put the probe(s) in correctly, you should never have dry meat!

[vowels]

My butcher said sit the meat on a sliced onion and add a cup of water then your joint will never be dry.

I do this but I also cook carrots and potatoes in the same dish, season the vegetables and meat, a few dollops of mustard and a drop of oil on the meat and cover with tinfoil. The oil stop the tinfoil sticking to the joint. This works for me.