Roast Beef?

Question

No matter how hard I try, I can not cook roast beef. I have had all sorts of cuts of beef and tried different methods of cooking but nothing works. I stick to Roast Lamb (which I love anyway) but for a change fancy a nice joint of beef. Has anyone got any tips for cooking the perfect Sunday Roast. (Has to be roasted, can't bear beef when it has been in one of those tins with a lid on top)

Answer 1

Try sealing it first to keep the juices in. Here's a quick roasting guide from a reputable online gourmet butchers (Donald Russell):

Rare: Seal for 15 minutes at 250 C (475 F), then reduce temperature to 190 C (375 F) and cook for 12 minutes per 450 g.

Medium: Exactly the same, only after reducing the temperature, cook for 15 minutes per 450g

Well-done: The same again, but this time after reducing the temperature, cook for 20 minutes per 450g.

If this doesn't get you the results you want, then I recommend you change your butcher, as the quality of the meat itself has as much of an effect on the end result as the way you cook it!

Best of luck, and happy cooking!

Answer 2

Hi try adding some beef dripping and it's 20 Min's a lb plus an extra 20Min's,but don't put too much dripping in you can cook less or more depending on how you like you beef,i like mine on the rare side so the above should do it,then enjoy with your Yorkshire puddings,you can make your gravy with some of the juices that come from the roasting tin and a beef stock cube and thicken with some cornflour,i find knorr stock cubes are the best, oh i can just smell it cooking mmmm yumy

Answer 3

Topside of beef with a good Marbling of fat through the meat, with added basting fat. 20 mins per pound plus twenty minutes on the total ie 2 pound joint cook for 1 hour. Baste every 20 minutes and allow to stand for 15 minutes before carving.Oven set at 180 deg c. This will give a medium rare joint, if well done is required add another 5 minutes per pound.
Alternatively cook a beef wellington which keeps the joint moister, good luck in your quest and I hope this helps

Answer 4

you need a nice roast it should be from a tender cut of meat such as from the round or sirloin tip is good ....there will be not marinate as that is ruing the meat you might as well eat the marinate...i have a little secret that i use sometimes with a nice roast and that is i pack it in salt ...first putting some pepper on the meat...then the salt then i roast it in a low oven in my roasting pan covered in foil on put a little water in your pan just to keep from getting yuky...my oven temp is 275and for a normal sized roast 4 to 5 lbs i roast it for 2 to 21/2 hrs...then i remove the roast and brush all the salt off now during this process dont cut or stick a fork in the meat.it will loose it natural juices...let the roast sit about 15 minutes and slice for serving ...

Answer 5

Basic Roast Beef

3 to 5 pound beef roast
4 baking (russet) potatoes, cut-up in large chunks, leave the skin on
1 whole yellow onion, chopped
4 to 5 whole carrots, chopped in large pieces
4 celery stocks, cut in large pieces
8 to 10 mushrooms, sliced in 1/2 optional
5 garlic cloves, cut in half
2 cups of beef broth
1 tablespoon dried oregano
1/2 a teaspoon ground cloves optional
salt and pepper to taste

Rub the roast (raw) with a little oil, vegetable, or corn, with the herbs and spices (make sure the vegetables get a good rub, too with the spices and herbs, you can do this in your roasting pan)
Lay your vegetables in a large baking pan (they will make a bed for the roast)
put the roast on top of the veges
Pour the beef broth in the pan
Cover with foil
Bake in the oven for 2 hours, at 350 degrees
Remove the foil
Roast the beef for up to 1/2 an hour uncovered, if the broth had dried out, add another cup, or water, you can also add a cup of red wine

Put your beef roast on a platter to rest. (It needs about 10 to 15 minutes before you slice it, to retain its juices)
Surround the outside of the platter with the vegetables
Slice the beef thinly, and pour the juices from the pan over the top of the sliced beef

Serve this with a nice french, or sourdough bread.
Delicious!
Good Luck to you!

Answer 6

buy a temprature probe. This will assist you in the perfec roast on all meats. Whenever you cook joint always start with a hot oven 220+ to seal the meat then turn down to around 180/185 when you put the meat in. Using the probe you can find the core temp of the meat and this will indicate how well cooked it is. i usually cook beef to around 65 degrees. this is around the med/rare. cook meats on a ime bases of 20 mins per pound + 20 to finish

Answer 7

Cider Marinated Beef Roast:

This boneless beef roast is marinated in a flavorful apple cider-onion-garlic mixture. The meat must be cooked to a rare or medium rare for optimum tenderness, which, combined with the marinating and the slow roasting makes it tender. Garnish with crab apples and parsley.

4 pound(s) beef roast, boneless rump, sirloin tip, or cross rib chuck, tied
2 cup(s) apple cider
2/3 cup(s) salad oil
1 tablespoon(s) lemon juice
1/2 cup(s) onion (1 medium) chopped
3 clove(s) garlic, unpeeled, smashed but not completely crushed
1 bay leaf
1 teaspoon(s) each: salt, thyme, whole allspice, dry mustard
1/2 teaspoon(s) pepper
2 tablespoon(s) corn starch

1. Make about 2 dozen slits in the meat on the outside, 1 nich deep; place in glass or plastic bowl.
2. Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard, and pepper. Pour over meat. Cover; marinate in refrigerator for 4 hours or more.
3. Remove roast from marinade. Place on roasting pan. insert meat thermometer so it reaches thickest part. Roast at 300? F until thermometer reaches 140? F, about 2 hrs. for rare meat (meat continues to cook after it is out of the oven) Remove onto warm platter.
4. Strain marinade. Skim fat from roasting pan. Add marinade to drippings, reserving 2 to 3 Tbsp. of the marinadeliquid to mix with the corn starch. Stir the cornstarch into the boiling liquid. Cook until thickened. Glaze roast with the sauce.
5. Slice very thinly to serve.

Serves 6 People

Answer 8

I am roasting a joint of rib beef as I am doing this, don't have it on to high a heat, when you think it is cooked (we like ours slightly under done) take out of the oven and wrap in foil to 'rest' it before carving, you will find that it is really tender if you leave it like this until all the veggies & Yorkshire puds are cooked.
Good Luck

Answer 9

get out your crock pot. Put a roast in it with some granulated garlic, pepper, thyme & basil. Add 1 can french onion soup, 1 can beef comsume, and 1 can beer. Cook on low for 10 hours. DO NOT open the lid while cooking. Once it is done, you can add cornstarch mixed with water to it, (or flour and water), to thicken the gravy, but you don't have to.

Answer 10

wrap it in foil with just a little water and salt added pre-heat the oven then turn it down to gs mark 1 or 2 leave for 3 to 4 hours take it out let it settle for ten mins carve tender falling apart and cooked in its own juices as jamie oliver would say pucker tucker try it it works for me every time and ive cooked rolled brisket this way obviously the length of time depends on how big a joint youre cooking so if its alarge one then above is fine if not then cut down the cooking time you will know when its cooked as you want it just stick a knife into it if it slides in easily job done hope this helps