Question Roast Beef Joint advice

Discussion in 'Food & Drink Forum' started by captainarchive, Dec 10, 2017.

  1. captainarchive

    captainarchive
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    I've never roasted a beef joint and the variety of options is a little baffling so wanted to know what I should roast. I've a budget up to £30 and need to cook for 6 people. What do people suggest?
     
  2. Urien Rheged

    Urien Rheged
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    Pot roasted brisket. Seer joint. Pint of beef stock, black pepper, bay leaf and 3 squirts of tomato purée. Cook in a cast iron pot for 3 hours at 155 degrees. Thicken liquid for gravy. Unroll brisket and slice across the shorter side. Very easy, melts in the mouth and makes the best beef gravy, all in one pot. Brisket is also less than £10 for a joint.
     
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    Last edited: Dec 30, 2017
  3. MrSossidge

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    Chine of beef.
     
  4. raduv1

    raduv1
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    Yup would agree , especially if you have not roasted a joint before . Pot roast or slow cooker beef joint is very tasty indeed and you can add or take away additional ingredients to your liking or taste. If you decide to go this route I would suggest a joint with minimal fat , or cut it off before searing the joint otherwise you will end up with some very greasy gravy. As said brisket is very nice ( cheap cut ) done this way as it needs to be broken down .

    Easy meal , sear meat bung in slow cooker with said ingredients and sit back as will not overcook in a slow cooker. Then just add roast spuds ( goose or duck fat ) and veg of choice .

    Job done and your guests will be salivating at the cooking smell from your kitchen :smashin:

    Picked up on your post mate as very similar to the way we do it , we do like to add a couple of diced carrots and an onion though . Then blend down for a nice thick gravy.
     
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  5. Urien Rheged

    Urien Rheged
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    I like to use a Le Creuset cast iron pot. Very even heat, meat never falls apart, and gives a deep roast flavour and colour to the gravy.
     
  6. busterbenny2001

    busterbenny2001
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    Just get a nice topside joint season well rub mustard into joint, hot oven 200degrees for 30 mins them drop temp to 180 for an hour to 90 mins keep base of tin moist to keep getting juices for gravy, most important thing is standing the joint for half an hour before carving,let the meat rest then will carve lovely and tender

    This is based on a 4lb joint size
     
  7. busterbenny2001

    busterbenny2001
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    Just done one [emoji4] IMG_0036.jpg
     
  8. captainarchive

    captainarchive
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    At £10 quid a joint I might try that at the weekend. Give it a dry run.
     
  9. Urien Rheged

    Urien Rheged
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    Easily less than £10. A few years ago I could get a piece of brisket for less than £4, but now people in the UK are starting to realise the best flavour is in the cheap cuts. Just cook it low and slow [emoji39] as above. Best beef gravy you’ll ever taste. You can thicken most easily with some beef gravy granules or a ‘beurre manie’ if your feeling posh. You need to carve it correctly though or it will end up in bits [emoji6]
     
    Last edited: Dec 13, 2017
  10. BlueOrange25

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    Agree with the posters above regarding brisket. Great flavour, cheap and, because you can/need to cook it slowly, it's almost impossible to get wrong.
     
  11. springtide

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    It's always a hit and miss for me for a sliverside or topside, sometimes tender others tough as old boots.
    If I do a traditional roast it's either sirloin or rib-eye joint... but very expensive.

    Brisket is lovely as a slow cook pot roast, lovely flavour and cheap.
    It's also amazing cooked Sous Vide for two days; the advantage is you can cook a small joint and it never dries out.. just finish in the oven on high heat for 20 mins .
     
  12. Barbs77

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    Fore beef rib minus the bone. Plan is slow cooker, would that ruin it? I like beef well done, any tips please.
     
  13. busterbenny2001

    busterbenny2001
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    Too good in my book for slow cooking :)

    Well seasoned and mustard hot oven to seal then lower heat and cook until your liking, remove from oven a good half hour before carving let it rest.
    Just leave on side covered in foil and it should carve lovely should get some good juices from a rib for,gravy too.
     
  14. Barbs77

    Barbs77
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    That's what I wondered. Slow cooker is great for cheap meat. Oven it is. Will let you know on Monday.
     
  15. dinoprada2003

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    I’m keen to try out the recipe with the cast iron skillet pot just to clarify is the only liquid the pint of beef stock to the pot ?
     
  16. Urien Rheged

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    Yes, just a pint of beef stock (plus the other bits) for cooking. You can add more water at the end if you want more gravy. A skillet is a frying pan I thought? I assume you mean one with a lid? I would use a cast iron pot like this:

    https://www.lecreuset.co.uk/signature-cast-iron-round-casserole
     
    Last edited: Feb 7, 2018
  17. captainarchive

    captainarchive
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    Just to update. I haven't got round to cooking a beef joint yet but will do at some point, probably later when the kids get back from university. Long story but I ended up doing barbecue pork ribs and belly pork. Made the sauce from scratch and all the stars aligned as it was delicious and a huge success, even the wife liked it and she doesn't normally like pork. The leftovers tasted even better the following day.
     
  18. Astaroth

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    Having a forerib well done is what'll ruin it :eek:

    A slow cooker certainly won't ruin it, Heston's recipe for fore rib is to actually cook it at a lower temp than a slow cooker runs at though most cook at much higher but for shorter time.
     
  19. sniffer66

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    I always avoid topside or silverside as it is often tough. Fore rib is lovely but a pain to carve.
    What I tend to do for a standard roast is get my butcher to cut a joint off a piece of ribeye (that he would usually cut steaks off). That way it's easy to size.
    Last time I paid about £17 for a roast to feed 4.
     
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  20. Astaroth

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    Tough is about cooking time and carving is about prep. I’d go for forerib too out of choice but low and slow can deal with the toughest of cuts
     
  21. sniffer66

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    I do agree but I like a large grain in my beef. Silverside and topside are quite a fine grain.

    I do like pot roast brisket in a slow cooker, cooked in a really good stock
     
  22. IronGiant

    IronGiant
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    This is key, many of us don't have one any more... :(
     
  23. MrSossidge

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    That's a shame. Luckily mine is just up the road and is easily walkable. He always keeps the cheeks from any beef carcass he gets in and puts them in his freezer for me when I want them. My eldest has also just got himself a saturday morning job up there too.
     
  24. Urien Rheged

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    I agree. I have tried pot roasting silverside and topside and they just have too fine a grain to get really moist. You have to roast them pink or pot roast, slice thinly and return the slices to the pot roast pan with the gravy for a while. Rib of beef is lovely roasted, but the price is just too much for me. Your essentially roasting a huge sirloin steak. Of course it’s gonna be good, but the price is silly.
     
  25. The Dude

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    I knew I'd find something to do with my shiny new Le Creuset sooner or later! :smashin:


    My first ever attempt at a pot roast was a winner, exactly as above but minus the bay leaf as Tesco didnt have any on the shelf.

    The second attempt was even more of a success! Same method initially but swapped the Ketchup for some ChilliJamMan mild BBQ sauce, then at the 3 hour mark I chucked in new potatoes either side of the Brisket up to the stock level, then quarter onions piled on top of the tats, then big dirty 'farmers carrots' stacked on top of the onions filling the pot to the lid, cook for one more hour.

    A one-pot meal with the nicest Beef and nicest gravy I can remember tasting, Brisket steamed Carrots FTW!

    I couldn't have done it without you, muchos cheers mate :thumbsup:
     
  26. Urien Rheged

    Urien Rheged
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    Those carrots and onions sound delish, infused with brisket flavour. I may try that!

    Tesco we’re doing Brisket for £7.50 a kilo so I pot roasted a joint for the in laws at the weekend. I caught the mother in law dunking roast potatoes into the gravy in the pot in the kitchen secretly! (she doesn’t make real gravy). I hope you used tomato purée and not ketchup [emoji33] [emoji6]
     
    Last edited: Feb 7, 2018
  27. The Dude

    The Dude
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    It was a slip of the tongue, honest! :blush: :D
     
  28. The Dude

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    I forgot to add, I chucked two smashed cloves of smoked garlic in there too. :smashin:
     
  29. Wahreo

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    Can you do these in a slow cooker?
     
  30. IronGiant

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    A Brisket? sure, it would be perfect.
     

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