If a Joint if Beef Is Tough
Roast Beef very tough
I cooked rast beef for dinner to day and yet again it was tough.
Not sure why?
Any thoughts?
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Source: https://forums.digitalspy.com/discussion/1141910/roast-beef-very-tough
Beranda
› If a Joint if Beef Is Tough
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Cooked too fast/too high an oven temperature perhaps?
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or a poor cut of beef , what sort of joint was it , topside , siverside ??
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What cut was it, where did you buy it and how did you cook it?
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I have only started eating meat again fairly recently and cooked some v expensive beef ay Xmas which was tough and to day an ordinary roasting joint from Sainsburys
on both occasions it was nice and red in the middle and tasted nice but was very chewy
I cooked it around 200 for the required lenghth of time..no foil but put stuff on it
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You need to be more loving to beef and baste it in it's own juices and cook it for a long time. That way it is very tender and doesn't taste like you are chewing a condom.
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you probably cooked it too fast. Long and slow is the key to roast beef and pork as it happens.
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Not my way at all, fast to start then medium for as short a time as possible, but then I like my beef running with blood. If you don't like it very rare then flash the carved slices in the microwave for a few seconds, just long enough to set the blood. This is what we do for my sister who can't bear to see the blood. But beef is usually tough because it hasn't been hung for long enough, this is always the case with supermarket beef as hanging costs money. 20 days is good, 30 better.
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SRD, your solution then is to buy different beef?
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Generally yes, although Waitrose Hereford Beef is very good I still prefer to use the ribeye steaks than joints and cook it as steak not a roast. Also I think bone in is better partly because the bone helps to transmit heat throughout the joint and partly because it makes better gravy. I also think most supermarket joints are best pot roast but it is so easy to overcook it and end up with dried out meat.
Another benefit of a better quality of beef, especially something like Aberdeen Angus, is that it tends to have a good marbling of fat through it which helps keep it moist and tenderise it.
I have heard of chefs who cook at very low temperatures over long periods but this requires very careful temperature control and accurate meat thermometers.
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Like others said go slow, we make up a mix of powdered mustard salt and pepper and coat the joint. The next step it to seal it in a frying pan and put it in the oven. The oven should be as hot as you can make it then turn the oven down low and cook for at least two hours. We love it like this
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Take the joint out of the fridge an hour before you cook it . Cook it for 20 - 25 mins per lb + 20mins.
Let it rest for 20 mins before carving.
Best Sunday Beef joint is a Rib Roast ( bone in ) .
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Your method of cooking meat is incredibly wasteful to say the least, if only ribeye is any good!!!! You pot roast but easy to overcook? you seriously haven't heard of slow cooking! its what its for, tough cuts. Its not hard to cook at low temperature, its a doddle. You are clueless, sorry.
I so wouldn't want to eat one of your lamb shanks.
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What a rude post! SRD was just saying what they prefer. Everyone is different, and if you disagree there is no need for insults.
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Get Aberdeen Angus topside, corner cut from Waitrose, that'll solve all your problems....
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I always, always put joints of beef in the slow cooker now. Its not so good if you like rare joints, but the meat always comes out soooo tender it melts in your mouth. It doesnt matter if its a cheap joint either - it will still come out perfectly.
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No, I said which cut I prefer to purchase from a particular supermarket and why.
Although I didn't make myself completely clear, for which I apologise, I was also talking about pot-roasting supermarket meat, much of which is actually too young (less than 30 months old) to follow many traditional recipes for pot roasting which was designed early in the 20th century to provide a 'roast' style of joint from much cheaper cuts. Slow cooking is a vast subject and some aspects of it are extremely difficult, see my mention of modern style very low temperature cooking, sometimes it's very easy to throw anything into a pot and cook it until it's buggered.
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Get a topside beef joint and cook it slowly in a roasting tin with a lid.
Chop a few carrots and onions to sit the beef on and put about half a cup full of water in the tin.
When it's cooked, use the juices in the roasting tin to add to your gravy.
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This is the only way to cook topside, in my opinion. The gravy you can make afterwards is so good I'm drooling right now.
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We had as piece of topside Aberdeen angus beef from our local butchers at the weekend - it cost £14 but it made four roast dinners and a beef curry today for two.
I cook it on fan oven just under 200 degrees in a lidded pyrex. Don't add salt, it toughens meat. Baste it now and again and I cooked it for 2 hours. It was delicious and tender with my famous Yorkshire pud and gravy made from the juices of the meat mixed with Bisto and cornflour.
We like it with no red bits.
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I apologise SRD. Fair enough i misunderstood, totally agree about the throwing anything into a pot to kill
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