Roast beef joint, want to cook it long and low, what would you advise?

(14 Posts)
ceeveebee Thu 22-Nov-12 20:26:03

Oh great I'm glad it worked out!

Thank you! Xx

All yummy! Beef was gorgeous. Yep, roast on a school night as I can't be arsed on a Sunday. Although I added the 10 minutes I will take them off next time because as you said it did carry on cooking.

ceeveebee Thu 22-Nov-12 17:40:29

Gosh roast beef dinner on a school night, lucky DCs!

In the tin foil now, did it for ten mins longer as it was a bit too bloody for me. Verdict later on, school run now then returning to my roasties, Yorkshire and veg.

OK! Am just going to turn the oven down now.

ceeveebee Thu 22-Nov-12 14:55:37

I'm nervous now!!
When you take it out it carries on cooking for a bit so don't worry if its a bit pink in the middle

Ok here goes!

Brilliant! Thank you.

ceeveebee Wed 21-Nov-12 22:10:05

Yes. Season with lots of salt and pepper (and perhaps some mustard powder if you like mustard) and sear (brown) all over, ideally in the roasting tin that you will be using but if its not suitable for hob then in a frying pan. Then put in hot oven (220 degrees) for about 20 mins. Then turn oven down to about 180 and cook for about 15 mins per lb / 454g for medium. Remove from tin and cover with foil and leave to rest for at least 30 mins.
Hope it works ok!

Glad I asked, OK, should I roast it dry then?

DowagersHump Wed 21-Nov-12 20:48:57

I would advise not doing that - a beef joint will be horrible if you cook it slow

ceeveebee Wed 21-Nov-12 20:31:47

Hmm. Lamb is nice when slow cooked but IMO, beef should be roasted fast on a high temp otherwise it will be overcooked.

By my own admission I am a rubbish cook but I did manage to cook a frozen leg of lamb the other day (it was half price in Tesco so decided to gamble and it worked). I put it in half an inch of red wine, covered it loosely in tinfoil and cooked it for 4 hours at 140 degrees and it was yummy.

Now I was thinking of doing the same-ish with the beef but I havent got any wine. What should I sit it in this time and should I time it the same as the lamb?

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