Tough roast beef

[tiggerblue10]

I did a roast for my mum yesterday but the beef turned out somewhat tough. I coated the joint with mustard powder, stuck it on two onion halves and put it on a high heat for around 20 minutes then turned the heat down and roasted it for another 40 mins, basting it a couple of times. It was quite tough and chewy. Anyone any tips or does it depend on the cut?

[ojread2]

it'll be the cow it came from IMO

I often found beef tough and chewy but found a solution
A slow cooker! Never again do I have to eat dry, tough meat =)

[tiggerblue10]

I did think about doing it in the slow cooker but I thought it would cook the meat from below rather than round it like in an oven.

I'll try that in future Ojread, thanks :o)

[tamborine]

Cut is all important. I use top rump or sirloin. 2kilos @ 6gas for 1hour will give juicy red centre.

[tiggerblue10]

Not sure which cut it was Tambo but it was definitely a roasting joint.

[Old_Geezer]

What was the joint labelled ?

Generally one can marinade before cooking, and/or cook at a lower temperature for longer. Let it rest afterwards. If it is still a problem chop it into bits for using in something else. Thin enough it may be ok in sandwiches. Or shoved into a chilli maybe ?

[bizzylizzy]

Most meat benefits from long slow cooking. I've a friend who will stick a leg of lamb in the oven at a high heat for an hour and then complain that it's tough. I'll either put a joint in a high heat for ten minutes to brown and then turn the temperature right down or brown the joint in a frying pan and then put it into a slow oven for two to three hours and then take it out of the oven and wrap it in foil for 15-20 minutes. the meat will fall off it. I know it costs more to keep an oven running longer but meat is expensive, so you may as well cook something well so that it's edible and enjoyable.

[tiggerblue10]

Forgot about this post.

I can't remember what it was labelled O_G but it was wrapped in string.

Good idea Bizzylizzy :o)