joint of beef

[pinkcowprint]

can anyone tell me which is the best joint of beef to buy to make a juicy sunday roast with?I always end up with a grissly or chewy one!

[Im a BusyBee]

I always prefered topside, its a matter of choice really - ie if you like it slightly fatty or more fatty etc. More recently tho i cook ALL my meat in a slow cooker, you can chuck anything in there and however naff it looks raw will always come out very very tender. I remove the joint once cooked and while veggies are cooking i make gravy in there also which i find really good cos it can be left switched on while eating and if anyone wants more gravy its piping hot. Another thing after cooking a roast beef dinner the next day i put either mince or steak into the left over gravy with onion and any other veg i have in and that is delicious too, yummy!

[Kim A]

Forerib is good, as is sirloin if you are dry roasting (in an open tin). If pot roasting (in a closed dish), use topside, silverside, brisket, thick flank. Buy the best you can afford, and from a proper butcher if possible. Go for well aged, well hung beef of dark red colour, with marbling and a good outer layer of creamy coloured fat. Take the joint out of the fridge at least an hour before you want to cook it. In any case, you sprinkle with salt and pepper and a little dry mustard if you like. roast at the hottest temperature your oven will go to for 20 minutes, then turn it down to GM5/190C/375F. Count the cooking time from when you turn the oven down and allow 10-15 minutes per pound for rare meat, 20 per pound for medium and 25 for well done. Take the joint out of the oven at the end of the cooking time and cover with tinfoil and a thick cloth or towel and leave for at least twenty minutes to rest before carving. this gives you time to turn the oven back up to get the yorkies in, to brown the roast spuds if they're not brown enough, to get the gravy made and cook the accompanying vegetables. it also allows the juices to stay in the meat, giving a more tender joint.

[spudqueen]

I always use topside, but the secret is to buy Irish beef if you can. I don't know why but it is always more tender than British Beef. Somerfield quite often sell it.

[Daave]

try topside,

add a little (hot) water every 20-30 minutes and aim for a medium cooked joint, it should end up keeping more juices..

the more you cook it the more it will dry out

[sissy2708]

As above - forerib, which you can also buy boned and rolled. Very tasty! Put onions round the meat in the tin then start in a hot oven for half an hour then cook slowly. Also another good cut is brisket. Cook it in an enclosed roaster if possible, again putting onions round the meat and a tin of Baxters Beef Consomme poured over it. Salt and pepper it then put on lid and cook slowly for about 4 hours for a large joint. Let stand for half an hour before carving - yummy. Use the consomme to make the gravy. Serve any leftovers next day warmed in gravy with bubble and squeak!

[alitemplar]

The best cut of Beef is "Leg of mutton cut" don't worry about the "mutton" this is the name of the cut. It is an old fashion cut and not all butchers will do it. I have cooked hundreds of joints and you cannot cook it wrong no matter what you do to it, iIt always comes out tender. A good butcher will know what it is.

[TheGopher]

Rib on the bone. Juicy and full of flavour. Joints which include the bone always have more flavour.

[mrrobbo15]

being a butcher....

i would have rib eye.....its expensive at the moment tho, as too is rib on the bone....

sirloin is another that is on the dear side and can b fatty if your not careful.

topside and silverside is a good choice, but ask for the corner cut of topside, and if its been hung. they will say yes but it needs to be dark on all but one side.

leg of mutton cut....ive never known a butcher take that cut home for the weekend, ......its a dying out cut, most butchers use it for braising steak, which is really nice. that said, it could well cook lovely, .......

.....im hungry now lol

[shaneystar2]

Basically ditto what the others have said.Nice piece of top rib or striploin is my favourite and you can't beat a nice piece of brisket for pot roast.The secret is as others have said is to cook it on a high temperature for the first twenty minutes to seal the juces in and then lower the heat and roast according to weight .Basting helps and always let it rest before carving.I also think you get better quality meat from a butcher rather than the supermarket.They hang the meat longer.and you get more choice of different cuts of meat.
Meat done in the slow cooker comes out really tender too but I always seal it first on the hob.Oooh my mouth is watering now ..I love a nice bit of roast beef....but we have a leg of lamb this week !

[Ethel]

Aitchbone, on the bone, is my favourite roasting joint.

Always tender and full of flavour.

[ahhdundee]

have you ever tried brisket? I cook mine the night or day before , allow it to cool (1and half hours) and then refrigerate. Will be easier to carve the following day.

[wendilla]

I agree with Shaneystar 2 about the slow cooker method.I do lamb beef and pork always in mine.Towards the end I take the fat off the pork and put in oven with the roast potatoes to crackle it .

[pinkcowprint]

Thanks everybody,i ended up getting a brisket joint which was lovely!It was really tender and loads left for beef butties!!!!!yum!