Messed up the beef, cant seem to get it right, any tips anybody
Messed up the beef, cant seem to get it right, any tips anybody
by Ok-Adeptness-3056
9 Comments
Accomplished_Bug7879
What are your goals with the beef?
Inevitable-Yak2793
Buy the best quality you can, cook it using a meat thermometer so you don’t over cook it, it will raise up to 5c while resting so take that into account.
Inside-Depth-8757
Where you getting your beef and what cut you using?
I always struggled with supermarket beef but trying better quality beef from the farm shop made a massive difference
Terrible-Bear3883
Whenever I cooked beef joints they would come out chewy, dry or just wrong, then after some research I always cook mine in an electric pressure cooker (braces for downvotes), 90 mins regardless of fresh or frozen (tend to buy 1.5-2Kg joints), if I want a bit of char I’ll brown it in a hot pan for a few minutes on each side – it will literally pull apart with your fingers at 90 minutes (my wife does not like beef with any red showing so I have to cook it right through), do the same for pork joints as well.
If it survives not being eaten at this point (which is rare), I’ll wrap it in foil, let it cool and then in the fridge overnight, next day will slice and warm in gravy/sauce for dinner.
The only down side of doing pork this way is no crackling but my teeth thank me for this, I was sceptical about using an electric pressure cooker for this but I’ve never had a bad beef or pork joint since, if you want rare in the middle I’ve no idea how long it would take or if it’s suitable, sorry about that.
umbertobongo
What cut of beef are you using, and how are you cooking it?
cptrelentless
Cut against the grain. Cheap cuts cook them in red wine.
Leather-Donkey69
Start off by getting good quality topside from a good butcher.
I do my beef medium-rare/ medium.
Approx 1kg of beef on a roasting tray, sat on top of chopped onions and some extra dripping added to the bottom.
In the oven, 180 C fan for 1 hour 10 minutes. If you want it well done, do it for 1 hour 30 minutes.
Remove from oven, pour juices and onions into a pan, wrap in tin foil and leave for 40 minutes while the roasties roast!
(There’s a picture of the last beef I did on my profile)
Middle-Fix-4653
Low & slow – my 85 years old grand mother. God rest her sole. If you follow this it doesn’t matter how crap the cut of meat is it will eventually it will be like butter. Just need a roasting tin with a lid or a slow cooker over night. If in the oven around 160° for around 6 hours.
Horror_Onion5343
Your Yorky pud filled with gravy looks very proper and delicious
9 Comments
What are your goals with the beef?
Buy the best quality you can, cook it using a meat thermometer so you don’t over cook it, it will raise up to 5c while resting so take that into account.
Where you getting your beef and what cut you using?
I always struggled with supermarket beef but trying better quality beef from the farm shop made a massive difference
Whenever I cooked beef joints they would come out chewy, dry or just wrong, then after some research I always cook mine in an electric pressure cooker (braces for downvotes), 90 mins regardless of fresh or frozen (tend to buy 1.5-2Kg joints), if I want a bit of char I’ll brown it in a hot pan for a few minutes on each side – it will literally pull apart with your fingers at 90 minutes (my wife does not like beef with any red showing so I have to cook it right through), do the same for pork joints as well.
If it survives not being eaten at this point (which is rare), I’ll wrap it in foil, let it cool and then in the fridge overnight, next day will slice and warm in gravy/sauce for dinner.
The only down side of doing pork this way is no crackling but my teeth thank me for this, I was sceptical about using an electric pressure cooker for this but I’ve never had a bad beef or pork joint since, if you want rare in the middle I’ve no idea how long it would take or if it’s suitable, sorry about that.
What cut of beef are you using, and how are you cooking it?
Cut against the grain. Cheap cuts cook them in red wine.
Start off by getting good quality topside from a good butcher.
I do my beef medium-rare/ medium.
Approx 1kg of beef on a roasting tray, sat on top of chopped onions and some extra dripping added to the bottom.
In the oven, 180 C fan for 1 hour 10 minutes. If you want it well done, do it for 1 hour 30 minutes.
Remove from oven, pour juices and onions into a pan, wrap in tin foil and leave for 40 minutes while the roasties roast!
(There’s a picture of the last beef I did on my profile)
Low & slow – my 85 years old grand mother. God rest her sole. If you follow this it doesn’t matter how crap the cut of meat is it will eventually it will be like butter. Just need a roasting tin with a lid or a slow cooker over night. If in the oven around 160° for around 6 hours.
Your Yorky pud filled with gravy looks very proper and delicious