What to do with tough cooked roast beef?

[Evoluzione]

Re-sole your shoes with it.

[zygalski]

ambuletz said:

did a roast joint of beef a couple of days ago. was in the oven for 3 hours at about 160'c (was that too high or low? not long enough?).anyway, it turned out abit chewy, more so then i wanted. my only solution was to cut it up into smaller pieces and eat it that way.

Is there anything I can do to make it more tender? I do not fancy stewing it, I'd probably put it into sandwiches or maybe in a stir fry.

If you're on a bit of a budget, then a nicely cooked sirloin or rib eye steak with all the roast trimmings is a much better bet than buying a trashy lean & tough siverside or topside roasting joint.
In my opinion the only readily available beef roasting joint that makes any sense is forerib, but unfortunately that ain't cheap. You certainly get what you pay for....

[Turn7]

TBF,if budget is an issue, then for me Lamb or Pork can no wrong - cooked long and slow its always moist and flavoursome.

[sgrimshaw]

soad said:

Another idea is to make beef stroganoff. Stroganoff is simply egg noodles, beef chunks and your favourite veggies.

Don't know what you're describing, but it isn't a "Stroganoff".

[Sebo]

calibrax said:

If I want a decent steak I tend to buy a t-bone or ribeye from the butchers, or a rib of beef if I want a joint for roasting. Not cheap, but fantastic quality... and nothing beats a rib roast

My last rib roast...

Never cooked anything like that before but it looks amazing.

How much does a piece like that cost?
How many does it feed?
How do I cook it?

If you can give me enough details, I will buy a piece of meat on Saturday, cook it Sunday and report back.

Thank you in advance

[calibrax]

Sebo said:

Never cooked anything like that before but it looks amazing.

How much does a piece like that cost?
How many does it feed?
How do I cook it?

If you can give me enough details, I will buy a piece of meat on Saturday, cook it Sunday and report back.

Thank you in advance

With rib roasts, you usually buy them by the number of ribs. General rule is to allow 1 bone per person for a generous portion. A 2 bone roast will serve 2-3 people, and weigh about 2kg (with the bone). The cost is quite expensive - about £15 per kg. But it's the best beef joint for flavour and texture.

There are a few different opinions on how to cook them, but generally speaking you brown it all over in a very hot frying pan, then put it in the oven until the internal temperature comes up to where you want it. With rib you don't want it too rare - it works best when cooked nearer medium. I would aim for a 60c internal temp (use a thermometer). Allow the meat to rest for 30 mins before carving.

[soad]

sgrimshaw said:

soad said:

Another idea is to make beef stroganoff. Stroganoff is simply egg noodles, beef chunks and your favourite veggies.

Don't know what you're describing, but it isn't a "Stroganoff".

Beef Stroganoff with noodles (American version).

[MacW]

Sebo said:

Never cooked anything like that before but it looks amazing.

How much does a piece like that cost?
How many does it feed?
How do I cook it?

If you can give me enough details, I will buy a piece of meat on Saturday, cook it Sunday and report back.

Thank you in advance

One.. Me. And I'll defend it to the death.

[13aines]

calibrax said:

Sebo said:

Never cooked anything like that before but it looks amazing.

How much does a piece like that cost?
How many does it feed?
How do I cook it?

If you can give me enough details, I will buy a piece of meat on Saturday, cook it Sunday and report back.

Thank you in advance

With rib roasts, you usually buy them by the number of ribs. General rule is to allow 1 bone per person for a generous portion. A 2 bone roast will serve 2-3 people, and weigh about 2kg (with the bone). The cost is quite expensive - about £15 per kg. But it's the best beef joint for flavour and texture.

There are a few different opinions on how to cook them, but generally speaking you brown it all over in a very hot frying pan, then put it in the oven until the internal temperature comes up to where you want it. With rib you don't want it too rare - it works best when cooked nearer medium. I would aim for a 60c internal temp (use a thermometer). Allow the meat to rest for 30 mins before carving.

and i'm a hungry young lad!

I would say a two bone rib would comfortably serve four very hungry people, and six if you're talking normal portions.

A joint like that may cost a bit but per portion it's not too dear.

[calibrax]

13aines said:

and i'm a hungry young lad!

I would say a two bone rib would comfortably serve four very hungry people, and six if you're talking normal portions.

A joint like that may cost a bit but per portion it's not too dear.

Yes, it can serve that many. But then you'll have nothing left for sandwiches next day - one of the major perks of having a good beef joint

[otolith]

I am deducing from those portion sizes that I am a fat greedy fecker!

Does make a difference to the size which end of the forerib it's from though.

[Sebo]

calibrax said:

With rib roasts, you usually buy them by the number of ribs. General rule is to allow 1 bone per person for a generous portion. A 2 bone roast will serve 2-3 people, and weigh about 2kg (with the bone). The cost is quite expensive - about £15 per kg. But it's the best beef joint for flavour and texture.

There are a few different opinions on how to cook them, but generally speaking you brown it all over in a very hot frying pan, then put it in the oven until the internal temperature comes up to where you want it. With rib you don't want it too rare - it works best when cooked nearer medium. I would aim for a 60c internal temp (use a thermometer). Allow the meat to rest for 30 mins before carving.

Thanks, will do some research as I need an idiot's guide to weights Vs timings etc

[otolith]

Or just buy a meat thermometer, and get it perfect every time!

[calibrax]

otolith said:

Or just buy a meat thermometer, and get it perfect every time!

Yep, thermometer is essential. Only guaranteed way not to overcook an expensive beef joint!

I recommend this one...

http://www.amazon.co.uk/Eddingtons-Digital-Timer-M...

[tedmus]

calibrax said:

Yep, thermometer is essential. Only guaranteed way not to overcook an expensive beef joint!

I recommend this one...

http://www.amazon.co.uk/Eddingtons-Digital-Timer-M...

I have this one sat in my basket on Amazon at the moment, decent then?

Originally had this one but after 5 months the lead has broken where it attaches to the probe and a replacement probe is about £12.

Also looking at this one which is a bit more expensive but measures the oven temp as well as the internal temp of the meat.

[Sebo]

calibrax said:

Yep, thermometer is essential. Only guaranteed way not to overcook an expensive beef joint!

I recommend this one...

http://www.amazon.co.uk/Eddingtons-Digital-Timer-M...

Thanks, have bought will use this weekend

[FiF]

Sebo said:

Thanks, will do some research as I need an idiot's guide to weights Vs timings etc

See my post page 1 3rd July all you need to know for the oven imo.

Though do have a twin probe Maverick ET732 for smoker etc.

[calibrax]

tedmus said:

I have this one sat in my basket on Amazon at the moment, decent then?

Originally had this one but after 5 months the lead has broken where it attaches to the probe and a replacement probe is about £12.

Also looking at this one which is a bit more expensive but measures the oven temp as well as the internal temp of the meat.

Yeah, had mine for 6 months and I use it a lot, works perfectly every time. And at £8.50 it is cheap to replace if it does ever go wrong!

[Sebo]

FiF said:

See my post page 1 3rd July all you need to know for the oven imo.

Apologies, saw this was for rissoles and didn't press on any further - thank you

FiF said:

http://www.deliaonline.com/recipes/main-ingredient...

Delia has a recipe online above. Filed under lamb rissoles but as it says in the text fine with beef too.

[FiF]

Apologies meant my second post quoted below.

FiF said:

160C is too low for a proper roasting joint. for a decent joint it should be 20 minutes in a v hot oven, 230/240C turn the heat down to 190 then for 1.2 kgs, 40 minutes for rare (15m/lb) plus 15 mins medium, plus 15 mins well done.

t.