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Slow Cooked Roast Beef in Oven 500ã‚â°

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To melt it until it's so tender it falls apart, yous'll demand to choose a articulation like chuck and bract or beefiness brisket and either braise, slow roast or ho-hum cook it for at least a couple of hours.

Pick the correct joint of beefiness

You need a joint with some fat marbled through it, and ideally some connective tissue equally well, to cease up with meat that hasn't dried out by the time it'due south tender and falling apart.

When roasted, the collagen and connective tissue present in meat will start to suspension downwards. Information technology will melt more thoroughly if slow-roasted, and if you add liquid, information technology will intermission down even more rapidly as it'due south water soluble. Older animals have stronger connective tissue, so you demand to take this into account when deciding on your timings.

Beefiness joints that cook well are:

Chuck and blade
The back of the beast nearest the caput is frequently sold equally 'braising steak'. It sits above the brisket, and needs well over an 60 minutes of cooking to make it remotely tender. Look for whole pieces of plume blade or chuck roast.

Rump roasts
This is a prime cut frequently used to brand steaks, but information technology isn't as tender every bit sirloin.

Silverish side
Relatively lean and needs to be cooked in liquid if cooked as a joint.

Brisket
A cut from the chest surface area that'due south usually sold rolled. It'south recommended for slow-cooking and braising as it has lots of connective tissue and fat that needs to exist cleaved down, but it tin become stringy if it's over-cooked. Some butchers will sell you lot a bone-in brisket.

Neck
Most frequently found at the butchers, this has an excellent flavour when cooked slowly. If it's sold packaged, and then information technology'due south usually marked as stewing steak.

Leg & shin
These cuts comprise lots of connective tissue that runs through the meat in ribbons. The tissue breaks downwards to create tender meat and a rich, viscous gravy. Look for bone-in shin joints or rolled shin.

Beef ribs
Back or curt ribs cooked as a canvas have lots of connective tissue that cooks down to a sticky, unctuous sauce. They aren't technically thought of as a joint, though.

beef joint with carrots in casserole dish

Utilize the right cooking method

Braising or pot roasting

This involves cooking the articulation slowly in liquid that comes about a third of the way up the meat. The joint is best browned in a frying pan starting time, as this will add extra season and colour to the outside of the meat. The pot you use needs to be tightly sealed, and so choose one with a well-fitting lid or add together a layer of foil between the pot and lid to aid seal it.

Deadening-roast

Best cooked at 150-170C, recipes that require slow-roasting are trickier to control using a domestic oven. Brown the articulation showtime to give it a fleck of colour, cook it covered on low, then plough up the heat at the end to chocolate-brown the meat.

Slow-cooker

Brown the meat commencement, and then put it in a slow cooker with some thick slices of onion and carrot. Add together plenty liquid and so it comes a niggling way up the joint.

Cook it for long enough

There'due south no point try to cook a beefiness joint to perfection without giving yourself enough time. It will take two or more than hours depending on the cut you've chosen.

How to tell if it's set up

Push a fork into the meat then pull it out – it should slide in and out very easily.

plate with beef, gravy & vegetables

Uncomplicated autumn-apart beef brisket recipe

Serves vi

  • 2kg beef brisket, neatly tied
  • oil, for browning
  • 1 large onion, cut into thick slices
  • iii cloves garlic
  • 2 bay leaves
  • bunch fresh thyme
  • 1 beef stock pot or cube
  1. Heat oven to 150C/130C fan/gas 2. Season the brisket well. Add a little oil to a big frying pan and brownish the brisket all over.
  2. Put the onion slices in the base of a heavy casserole and put the brisket on peak. Add the garlic and herbs around information technology.
  3. Add the stock pot and enough boiling water to come up a tertiary of the style up the meat (rinse out the frying pan with it to collect any residuum flavor).
  4. Transfer the meat to the oven, cover with a hat and cook for vi hrs turning one time or twice during cooking, until really tender.
  5. Lift out the beef, cover loosely with foil and leave to rest for 15 mins while yous simmer the gravy to reduce it a trivial.

Five autumn-apart beef joints to endeavor side by side:

Pot-roast beef with French onion gravy
This makes a perfect Lord's day joint with a rich gravy and roast carrots.

Slow-cooker beef pot roast
Get out the tedious cooker for this recipe, and so walk away for 6 hours.

Beer-braised curt ribs
Beef ribs requite a really sticky issue when braised in this American-style recipe.

Pulled firecracker beef
Pull-autonomously beef with a smoky sauce to serve on wraps or with baked potatoes.

One-pot beef brisket & celery
Use cerise vino to make a rich sauce for the beef in this recipe.

Other meat you can slow cook until information technology falls apart:

Lamb
Shoulder:
This joint responds well to irksome cooking as it has plenty of fat on it. Information technology's also economical equally y'all can buy whole or half shoulders. Try our popular slow-roasted shoulder of lamb recipe.
Leg: Tin be ho-hum cooked until it falls autonomously, just it'south leaner than shoulder, so be conscientious non to dry out the meat by cooking it for too long.

Pork
Shoulder:This is a neat joint for slow roasting – simply make certain it's well sealed in the tin as it cooks to assist brand it tender. Employ pork shoulder for pulled pork.
Abdomen: A slab of abdomen can exist cooked for hours to melting tenderness. Turn the heat up at the end for a well-baked, crunchy crackling – it's the all-time of both worlds!

Poultry
Chicken, turkey and duck can all exist slow-cooked to requite a 'pull-apart' texture. A tiresome cooked roast craven will almost plummet off the bone as yous carve it.

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Source: https://www.bbcgoodfood.com/howto/guide/how-cook-beef-joint