Whats the best way to cook a joint of beef so its tender?!
Answers:
You'll need a roasting pan with a lid(or foil)
Set oven to bake 300
Chop up some mirepoix (carrots, onions, celery)
Place in bottom of pan, you can throw in some fresh herb sprigs too!.
Season the roast with a generous amount kosher salt and coarse ground black pepper!. Some garlic powder too if you like!.
Place beef on top of mirepoix
Cover pan and place in oven
Depending on the weight it should take about 3-4 hours
Get a meat thermometer and check it every 30 min after the first hour!.
Pull it out of the oven when the internal temp is 145 and let it rest with cover on for 10 minutes!.
It should be moist and be falling apart
Save the Au Jus in the pan to use as is or to make a sauce/gravy
You can eat the veggies if you want but they are mainly to steam in flavor and to keep the roast from burning on the pan
Good luckWww@FoodAQ@Com
Set oven to bake 300
Chop up some mirepoix (carrots, onions, celery)
Place in bottom of pan, you can throw in some fresh herb sprigs too!.
Season the roast with a generous amount kosher salt and coarse ground black pepper!. Some garlic powder too if you like!.
Place beef on top of mirepoix
Cover pan and place in oven
Depending on the weight it should take about 3-4 hours
Get a meat thermometer and check it every 30 min after the first hour!.
Pull it out of the oven when the internal temp is 145 and let it rest with cover on for 10 minutes!.
It should be moist and be falling apart
Save the Au Jus in the pan to use as is or to make a sauce/gravy
You can eat the veggies if you want but they are mainly to steam in flavor and to keep the roast from burning on the pan
Good luckWww@FoodAQ@Com
The best way to cook a joint of beef, is to boil it for a long time!. When the water starts boiling, lower the heat and cover tightly and cook until tender!. You can add carrots, celery, cabbage, potatoes, black pepper, onion and a pinch of salt and you have a nice tender beef stew!. Serve with mustard!.Www@FoodAQ@Com
season it well than cook it low and slow!.Www@FoodAQ@Com
It depends what sort of joint - if its a sirloin or topside or rib marinate over night in wine, oil, garlic and thyme!. Seal the joint in hot oil until brown all over and cook in a hot oven in a suitable roasting tin for 15 minutes per pound for a medium cooked joint!. Don't roast of braising joints like silverside!. Always rest the joint for 20 minutes before carving!. oh, Season and rub in mustard before roasting!.Www@FoodAQ@Com
Cook in pressure cooker for 50 minutes!.Www@FoodAQ@Com
boil it for a long time!. When the water starts boiling, lower the heat and cover tightly and cook until tender!. You can add carrots, celery, cabbage, potatoes, black pepper, onion and a pinch of salt and you have a nice tender beef stew!.Www@FoodAQ@Com