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By (user no longer on site) OP
over a year ago
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How does one cook their beef roasting joint for a Sunday roast?
I’ve got a 1.8kg of silverside and it’s all rolled up in the string.
It’s been in the oven on 160 for 1.5 hours so far and I’ve wrapped it in foil and put some fat and water in the roasting tray. I put some salt and black pepper on the joint and stabbed it a couple of times cos it felt nice but is what I’ve done okay so far? I can adjust it, I want it cooked fully no medium rare business but want it juicy and sliceable, just basically don’t want it tough.
Any suggestions? |
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By (user no longer on site)
over a year ago
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If you like well done beef its better to do it in a pot with a lid.
Braise it at a low heat rather than roast it so its fall apart tender.
It's really yummy this way  |
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By *uicy jonesMan
over a year ago
near a big hill in s/ shropshire NOT in |
Depending on the size you've got, it's an idea to baste it every 15 to 20 minutes , and not let it lay in it's on juices , you have it on a good temperature but again depending on what size it is it will take 5 to 8 hours if it's a decent size ,,,  |
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By (user no longer on site) OP
over a year ago
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Should it be in the foil as there’s a lot of conflicting advice online, some people are pro foil some are not!
It was quite dear this joint was so I don’t wanna fuck it up!
Overcoming seems to be the cause of toughness. |
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By (user no longer on site)
over a year ago
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All I know is I no longer fancy crappy chicken now lol
I dont add water in mine as I cook my roasties in the beef fat and love them crispy.
Real gravy with beef juices is also stunning x |
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Before you put the joint in the oven, seal the beef by putting it in a frying pan with Balsamic Glacé make sure all edges are browned.
It seals all the juices in therefore all the flavour and also gives the edges a lovely tangy flavour. |
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By (user no longer on site)
over a year ago
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"How does one cook their beef roasting joint for a Sunday roast?
I’ve got a 1.8kg of silverside and it’s all rolled up in the string.
It’s been in the oven on 160 for 1.5 hours so far and I’ve wrapped it in foil and put some fat and water in the roasting tray. I put some salt and black pepper on the joint and stabbed it a couple of times cos it felt nice but is what I’ve done okay so far? I can adjust it, I want it cooked fully no medium rare business but want it juicy and sliceable, just basically don’t want it tough.
Any suggestions?"
Hi Annie
You are doing well so far. Baste the joint with the juices every 20 mins and remove the foil for the last hour of cooking to allow the outer meat edge to brown. I would roll the meat over too as the underside will be pink and you may not want that. Keep the heat as it is. Total cooking time will be 3 hrs. The meat will not be pink, it will slice and still be tender... enjoy 
Her x |
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By (user no longer on site) OP
over a year ago
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"How did it turn out? 
"
Was okay, I’m definitely gonna have to practice more with beef, it’s just too expensive to risk messing it up.
It wasn’t crumbly like when my ah tie does it but it wasn’t too tough, I’d like it a bit softer though. |
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By (user no longer on site)
over a year ago
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"How did it turn out?
Was okay, I’m definitely gonna have to practice more with beef, it’s just too expensive to risk messing it up.
It wasn’t crumbly like when my ah tie does it but it wasn’t too tough, I’d like it a bit softer though. "
Can you ask her how she does it? I love your roastie threads. I saw this one this morning and been thinking about beef all day. |
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By (user no longer on site)
over a year ago
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Pre heat oven at 200
Brush a small amount of olive oil over the beef and rub with pepper
Put a couple of pints of weak beef gravy in the bottom of a oven tray with a wire grill.
Put beef on wire grill
Put oven down to 160, put beef in oven for 2½ - 3 hours.
When cooked tightly cover in foil for at least 15 minutes before carving
Use water in tray as a base for your gravy
Eat, orgasm, thank me later |
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By (user no longer on site)
over a year ago
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Silverside isn't the best joint for roasting. It's better for slow cooking so I don't think you'll ever get it really tender unless you cook it long and slow. And then, yes it's best to cover it. |
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I would put the beef fat on top of the beef so as it remedies down it bastes the beef, I also put salt n pepper on the fat rather than the beef itself and baste every 15-20 mins, yes I put silver foil over it but very loosely like it’s in a little tent and yes beef does take some practice to get right |
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"I would put the beef fat on top of the beef so as it remedies down it bastes the beef, I also put salt n pepper on the fat rather than the beef itself and baste every 15-20 mins, yes I put silver foil over it but very loosely like it’s in a little tent and yes beef does take some practice to get right "
Renders not remedies, why do phones do that  |
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If cooking beef I only use sirloin, sear all sides until golden including the fat cap, then in the oven at 150’c for a couple of hours for perfect medium rare..... for those that like it cooked more it gets a couple of mins under the grill to finish. |
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By (user no longer on site)
over a year ago
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I normally cook top rump if just a normal roast or bone in forerib if I'm feeling a bit more extravagant. Depending on size of joint 20 minute sizzle in a really hot oven then turn it right down and cook for 15 mins per 500g for rare. And the most important bit make sure to rest. No foil. |
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