whats the tastiest beef joint and how do you cook it so that its really tender and falling apart?

Answer 1

Usally the cheaper cuts of meat are more flavorful. Get the largest one that will fit in your slow cooker/crock pot. Put it in - don't put ANY liquid. (It is ok if it is frozen, it will still work the same way.) Sprinkle it with your favorite herb. (I like to sprinkle mine with garlic powder or dry Italian Seasoning.) Put the lid on. Turn it on low heat. Go out for the day - about 6 or 8 hours. When you come home, it will smell wonderful and will be falling apart tender.

Answer 2

Not sure which is the tastiest but cooking slow on a low heat is the best way for tender meat.

Answer 3

Topside or rib. A slow cooker is better than roasting.. Put joint in slow cooker,add about 2 cups water, sprinkle with a crushed oxo cube. put on lid and cook on high setting, about 5 hours. Do veg,potatoes(roast) and yorkshires as normal... Use the juice from slow cooker as base for gravy.. add bisto and water, bring to boil ,stirring until nice and thick. The beef is absolutely delicious and falls to pieces in your mouth,no chewing necessary. Try it and see what you think. I would not roast beef now I have tried this way.

Answer 4

Silverside is one of the best always cooked slowly, I usually put a dab of butter in a roasting tin and some water so the meat doesnt dry out and cook on gas 4 180o for 3 - 4 hours.

Answer 5

I'm not sure about the beef joint, but I remember on FoodNetwork that cooking beef in a Crock-Pot will make it extra tender and give that falling apart quality.

Answer 6

Sirloin - cook very very slowly!

I put mine in with a load of veggies and water with a stock cube, start it off at about 200 degrees for about 1/2 hour, then turn the oven down to about 150 and leave it for the rest of the day,, ideally all day. Yummmmy. Make gravy from the stock.

Answer 7

Silverside or "block end" as it is known in my butchers
Cook in a stock add some guinness if desired in casserole med oven for 3-4 hours depending on the size of the cut

Answer 8

Not sure about the name of joint but I put mine in a lidded cassarole dish. I just cover the bottom of dish in a little water and put in oven. The meat falls off the bone. It's the way my Nan taught me, whew I miss her dinners.

Answer 9

i cook it whole with an onion on top,till its cooked to your taste,then slice it and put it in a casserole dish and pour gravy over it,put the lid on and cook for another hour or so,its lovely soft and tender

Answer 10

Cook any meat covered and on low heat for hours. Best use a slow cooker (Crockpot)