What to do with tough cooked roast beef?

[Sebo]

Ok, getting ready to cook shortly.

Bought this yesterday

[tedmus]

calibrax said:

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!

Delivered yesterday, will give it a go later.

[Sebo]

[Sebo]

[Sebo]

Thanks for the help, this is lovely.

Any tips on keeping it warm whilst it's resting? If I wrap / cover it in foil, am I in danger of it over cooking ?

[tedmus]

Sebo said:

Thanks for the help, this is lovely.

Any tips on keeping it warm whilst it's resting? If I wrap / cover it in foil, am I in danger of it over cooking ?

Wrap it in foil. The internal temp of a joint will rise whilst resting so set your thermometer about 5 - 10 degrees below what you want it to be when you roast it I would say, more like 10 degrees on a thick joint probably.

[FiF]

We just loosely cover the joint and plate with foil and then lay a tea towel over the whole show. When you roast the juices go to the centre of the meat, letting it relax and the juices distribute more evenly.

[Mobile Chicane]

Was the question ever answered?

I'd suggest chopping it into dice somewhere between Dolly Mixtures and Oxo cubes, and freezing it for later use to augment slow-cooked dishes such as chilli con carne or spag bog.

[Sebo]

Mobile Chicane said:

Was the question ever answered?

Yes, just before i derailed the thread.