Joint of beef? how to cook?

Question

am i doing it right ive just wrapped a joint of beef in foil put it on a tray and just put in in the oven on a slow cook do i need do anything else like adding any thing to it

Answer 1

No - beef has lots of fat in it, so you don't need to add any more. The joint might also come with its own fat.

Use a skewer to tell when it's done to your liking - see at what depth the juice comes out clear.

Answer 2

to be honest, it depends of the type of beef you are roasting, ie siverloin, sirloin brisket. personally i would not use foil at the beginning of roasting, maybe towards the end if it was starting to look very brown.

Good luck, i hope you enjoy.  

Answer 3

http://www.cookuk.co.uk/meat/beef/roast-...

Answer 4

I normally add salt and pepper and put it on a high heat for 40 minutes, then put it to a low heat after that.

Answer 5

You don't really need to wrap the joint just cover it in foil.  This helps steam to circulate & keep the meat moist.  Uncover for the last 20 mins or so to crisp it up.  Don't forget to cook it for 30 mins per lb plus an extra 30 mins.

Enjoy!

Answer 6

to roast a joint of beef put the beef in a roasting dish add 300 mls of water add a bay leaf and some cracked black pepper cover with foil gas mark 6 or 180 c cook for 20 min per pound & add 20 Min's at the end for med rare 25 Min's & 25 over for med/well done

the water in the roasting tin will give you the best gravy ever