Tender Roast Beef

[Wonderous]

Whenever I cook roast beef it ends ups being just 'okay', a little dry and most definitely not the melt in the mouth kind. What I want is to be able to cook the type of roast beef that is really soft and virtually falls apart as you carve it. I normally buy topside but I remember someone telling me to buy cheaper joints of beef and to add water when you cook it to get the best result. Can anyone help, what's the best cut of meat to buy and how do you cook it? Thanks!

[BBWCHATT]

Large cheap cut - from the fridge OR freezer (no need to thaw) straight into the slow cooker. No liquid. Sprinkle with any herb or spice you want to use - or nothing at all. Cook on low for 6 or 8 hours (depending on the size) - it will fall apart.

[shanx]

I always buy topside,put beef in roasting tin and drizzle some oil over top,if no lid on roasting tin cover with foil,turn oven on high,when oven is realy hot put meat in and leave it for about ten mins,to seal the juices,then turn the oven down to half the temp,take out periodicly and baste you can add a little water to the juices if you wish,dont over cook when you think the meat is cooked,insert a skewer or sharp knife into the beef to make sure the juices run clear good luck

[spudqueen]

I think that the tenderest roast beef is Irish beef if you can find it. Somerfield sometimes have it.

[My Angel Pie]

you need a nice lean peice of briskett. it is one of the cheapest cuts and when cooked for a long time, just falls apart. The way i cook it, is would be seal the meat in a frying pan all around until golden brown (this will seal in the juices and add flavour). The wrap the meat in tinfoil and place in a pyrex dish and add water about half way up the side of the dish, place the lid and slow braise in a medium oven (gas 130) for about several hours 3-5 as a guide. You may need to top up the water and also turn the tinfoil package so the top side out of the water gets to go upside down!!!! the best thing,.... when it's cooked (a knife should slip through like butter) add the juice form the tinfoil, added to the water in the pyrex is the start of wonderful gravy.

[lilacben]

I alwas buy silverside beef. put into a roasting tin with lid. cook on gas 3 for 4-5 hours. longer the better.

[becky1981]

i cook it in water in the oven until the edges look like there starting to brown too much and then i take it out and slice it up (bit messy with all the blood but worth it) i then put beef gravy granules in the water and stir it, add the sliced beef back in it and return to the oven till cooked to perfection, it keeps the beef from going leathery and tastes delicious, thats the only way i can cook it without it turning into a piece of leather.

[fuzzy]

Best way

Buy brisket or topside or rib - preferably Scottish beef for good flavour. Cook in a halogen oven (around£40) for 10 mins at 220 Deg C turn down to 130 Deg C for 2hrs test with skewer for just clear < 2Kg or 2-3hrs > 2Kg. Moist, tender, delicious - perfect.