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Learn how to make melt-in-your-mouth beef joint at home
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Beef joint is versatile enough to please several people at once. It’s a dish that can shine at a potluck or during a fancy holiday meal. With a classic beef joint recipe, you can impress the taste buds of your guests and family for meals to come. If you’re hosting a special occasion, or looking to surprise your family with an impressively cooked beef, make sure your beef joint is the star of the meal with these helpful tips.
Ingredients
- 5-6lb beef joint; sirloin, rib of beef, or topside
- 1 teaspoon of English mustard (optional)
- 1 teaspoon of flour (optional)
- salt and pepper, to taste
- 1 small onion (optional)
- 2 carrots (optional)
- 2 sticks of celery (optional)
- 1 bulb of garlic (optional)
- 1 bunch of herbs; such as fresh thyme, rosemary, bay or sage (optional)
- 4-5lb beef joint; either topside or silverside
- olive oil
- salt and pepper, to taste
- 2 medium onions
- 2 carrots
- 2 sticks of celery
- 1 bulb of garlic
- 1 bunch of herbs; such as fresh thyme, rosemary, bay or sage
- 3 cups of chicken or beef broth
Steps
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Buy your beef joint according to how you want to cook it. Tender cuts of meat, like sirloin and fore rib, are better for roasting, while leaner cuts of meat, like topside and silverside, are better for braising. -
Pick out a fresh cut of beef. When purchasing beef, make sure the meat is a deep, dark red. Look for beef containing little streaks of fat throughout leaner muscle, and with an outside layer of firm, creamy-white fat. [1] X Research source It should also be slightly sticky with a little resistance when pressed.Advertisement -
Make sure your beef joint has enough fat. Fat is essential to a moist and flavorful beef joint. You want to buy a beef joint that has a thick layer of fat on it. The fat will melt during the cooking process, infusing your beef joint with moisture and lots of flavor.- If your beef joint does not have a layer of fat on top, which is likely with a joint of silverside, ask the butcher to secure fat to the meat.
- Like beef fat, beef bones will also impart rich flavor to your meat. If you purchase a boneless beef joint from a butcher, you can ask for beef bones to tuck under the beef joint when cooking.
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Choose a joint of topside if you want to serve thick slices of beef. Topside is a boneless, tender cut of meat that comes from the inner thigh muscle of a cow. [2] X Research source It’s a lean cut of meat, which means it doesn’t have much fat inside; but it does have a layer of fat on one side that melts during cooking, keeping the meat moist. It’s ideal for roasting, but also cooks well braised as a pot roast, and in stews, casseroles and pies. -
Choose a joint of silverside for a midweek pot roast. It’s similar to the topside, except leaner. It’s more affordable than other cuts of meat; however, cheaper cuts of meat are not as tender once cooked. To keep this from happening to your silverside, it needs to be braised in liquid. You can also have it “barded,” if buying from a butcher, which means thin layers of beef fat are placed on top of the silverside to keep it moist while cooking. [3] X Research source -
Choose rib of beef, also known as fore rib, for a special occasion, like a holiday party. It can easily be split into rib-eye steaks after cooking to serve several people. It’s great for roasting on the bone, which imparts great flavor; and it has a thick layer of fat to keep it moist while cooking. [4] X Research source -
Choose sirloin to impress a crowd. It is just as tender as rib of beef, but leaner and costlier. Bone-in sirloin will impart more flavor, so look for a sirloin joint on the bone, or sirloin with undercut, which is the same as the sirloin joint, but with the tender fillet attached. [5] X Research source If you’d prefer your sirloin boneless, look for a striploin, rolled sirloin, or rolled sirloin with undercut. [6] X Research sourceWolfgang Puck, Chef and RestaurateurIn cooking, high-quality ingredients make all the difference. "The most important thing for me is to really buy the best ingredient."
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Take out enough beef for the number of people you’ll be serving. Take your beef joint out of the refrigerator thirty minutes before cooking. It needs to be room temperature before cooking in order to cook evenly. A general consensus for the amount of beef you should prepare to make sure you have enough (and even some leftovers) is about 5-6lbs per 6-8 people. [7] X Research source -
Season your beef joint. Season your beef joint simply with salt and pepper. Don’t season with too much salt because salt can draw out the juices and dry out your meat.- If your beef joint is a leaner cut, like topside or silverside, rub it with olive oil before seasoning. If it already has a layer of fat on top, you don’t need to drizzle it with olive oil at all.
- Some people remove the layer of fat after roasting. But if you like the taste of beef fat, and plan on eating it, sprinkle it with a teaspoon each of English mustard powder and plain flour. This will give it a nice crispy texture.
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Wash and chop vegetables to cook along with the beef joint. The amount of vegetables you add to your dish depends on taste preferences. For roasting, adding an assortment of vegetables is optional. But they should be included when braising, since the vegetables will lend additional flavor to your beef joint during the slow cooking process.- If you’re roasting your beef joint and prefer to let the taste of the beef shine, simply cut a small onion in half to tuck under the meat.
- For an added depth of flavor, wash and chop 2 medium onions, 2 carrots, 2 sticks of celery, and a small bunch of herbs, such as fresh thyme, rosemary, bay or sage. Break apart 1 bulb of garlic into cloves. Don’t worry about peeling them. [8] X Research source You’ll place the vegetables in the bottom of your cooking dish, and then sit the beef joint on top.
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Preheat your oven to 475 °F (246 °C) and continue allowing your beef joint to warm to room temperature. [9] X Research source Set your oven to the appropriate temperature while your meat reaches room temperature. Use this time to also prep your roasting pan and find a timer. -
Place your chopped veggies in the bottom of a roasting pan and top with the beef joint. Fill the bottom of a roasting pan with either one small onion cut in half, or an assortment of chopped vegetables, garlic and herbs. If you do the assorted vegetables and herbs, drizzle them with olive oil. Then set the beef joint (fat side up) on top.
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Insert a meat thermometer into your beef joint, and then place the pan of beef in the oven. Insert an oven-safe meat thermometer into the middle of your beef joint, making sure the thermometer is not touching bone. Set the pan of beef in the oven just above the center, and allow it to cook at the initial temperature of 475°F. Set your timer for 20 minutes. When your timer goes off, turn down the temperature of the oven to 375°F. -
Watch your meat thermometer to determine when your beef joint is done. The temperature it reaches and the amount of time you let it cook depends on how well done you prefer your meat.- If you’d prefer your meat rare, with a bright red center, allow it to continue roasting for an additional 20 minutes per pound. Add an additional 15 minutes for medium rare, or an additional 30 minutes for well-done, to the total cooking time calculated for a rare roast.
- For rare, it must reach a temperature of 120 to 125°F. For medium rare it must reach 130 to 135°F. For medium, 140 to 145°F. For medium well, 150 to 155°F. For well done, 160°F and up. [10] X Research source
- Because the temperature of meat can rise 5 to 10 degrees during rest time, take it out of the oven 5 degrees before it reaches the desired temperature of doneness.
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Baste the meat throughout cooking to keep your beef joint infused with flavor. At least three times during the cooking process take the meat out of the oven to baste. Make sure to close the oven door each time you do so to keep the oven hot. To baste the beef joint use a baster, which is a large plastic suction, to suck up the juices of the beef. Carefully squirt the hot liquid all over the beef. If you don’t have a baster, you can use a large spoon. You may have to tip the roasting pan a little to scoop up the juices.
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When your beef joint has reached the desired temperature, take it out of the oven and allow it to rest. Lightly cover your roasted beef with foil paper and let it rest for at least 15 minutes and up to an hour before serving. As the meat relaxes, it will reabsorb its juices, ensuring your meat is juicy and full of flavor when served.
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Preheat your oven to 320 °F (160 °C) and warm your casserole pot. [11] X Research source While your beef joint reaches room temperature, set your oven to the appropriate temperature. Take out a large casserole pot and warm it over medium high heat. -
Brown your beef joint on all sides. When the meat is room temperature and your large casserole pot is hot, add a teaspoon of oil to the pot and brown your beef joint for about 3 to 4 minutes per side. Remove it from the pot once all sides are browned. -
Sautee your vegetables. [12] X Research source Add the chopped onions to the pot and allow them to cook for 2-3 minutes. Sprinkle with salt and pepper to draw out the onion’s juices, and stir to keep the onions from sticking to the bottom of the pan. Then add the rest of your vegetables, garlic and herbs. Sprinkle with salt and pepper, and let the vegetables cook for 4-5 minutes. -
Add broth. Add 3 cups of either chicken or beef broth to the pot and stir. Taste the liquid to see if it needs additional salt and pepper. You’ll want to make sure your broth has enough salt because without it your roast will lose flavor. The broth will keep your beef joint moist while cooking.
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Place your beef joint on top of the vegetables. To ensure your meat is cooked to your desired level of doneness, insert a meat thermometer directly into the center. Don’t let the thermometer touch bone. Then cover with a top. -
Put the covered casserole pot in the oven and set a timer for 30 minutes. After 30 minutes reduce the oven heat to 300 °F (149 °C), and set a timer to allow the beef joint to cook for an hour and a half. -
When your beef joint is 5 degrees away from the desired temperature of doneness, remove it from the oven. Check your thermometer to see if your beef joint is close to the temperature of your desired level of doneness. For rare, it must reach a temperature of 120 to 125°F. For medium rare, 130 to 135°F. For medium, 140 to 145°F. For medium well, 150 to 155°F. And for well done, 160°F and up. -
Let it rest. As your beef joint rests, its temperature will increase 5 to 10 degrees. Cover it loosely with foil paper, and allow it to rest for at least 15 minutes before slicing and serving.
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Community Q&A
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QuestionHow do I know when the meat is medium rare, as I haven't got a meat thermometer?Community AnswerIf you don't have a meat thermometer, a general instruction for medium-rare roast beef would be to cook it for 10 minutes per pound, plus 30 minutes. So a 6 lb roast would be 6 X 10 = 60, plus 30, which is 90 minutes (one and a half hours) at 400Ëš F. Roast beef should be left to "rest" for 15 or 20 minutes before serving, as the temperature within the roast continues to rise even after it leaves the oven. This is the final stage of its cooking.
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QuestionHow do I roast sirloin beef undercut joint? I'm a bit concerned how to keep the fillet from becoming overcooked. I like my beef medium rare.Community AnswerThe best bet is to use a meat thermometer ($6 - $10 at most grocery stores) and remove the roast when the thickest part of the meat reaches 130 - 135 Ëš F. Then let it rest for at least 15 minutes, and this will bring the roast to ideal medium-rare, which is just barely 140Ëš F. If you don't have a meat thermometer, you can cook it for 10 minutes per pound, plus another 30 minutes, in a 400Ëš F oven.
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Tips
- Fat is essential to a moist and flavorful beef joint. If buying from a butcher, if your beef joint does not have a layer of fat on top, which is likely with a silverside, ask the butcher to secure fat to the beef joint.Thanks
- If you purchase a boneless beef joint from a butcher, you can ask for beef bones to tuck under the beef joint when roasting.Thanks
- When testing your beef joint for doneness, using a meat thermometer will ensure accuracy.Thanks
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Warnings
- Don’t use too much salt on your beef as it can result in dry beef.Thanks
- Be careful not to splash yourself when basting your roasting beef joint with the hot juices.Thanks
- Don’t trim the fat off your beef joint. This will result in a dry beef joint once cooked.Thanks
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Things You'll Need
- Cutting knife
- Roasting pan
- Meat thermometer
- Casserole pot
- Measuring spoons
- Timer
- Measuring cups and spoons
- Large spoon
- Baster
- Stovetop
- Oven
- Foil paper
References
- ↑ http://www.deliciousmagazine.co.uk/stories/the-meat-guide-beef/
- ↑ http://www.simplybeefandlamb.co.uk/cuts-beef/topside-joint#sthash.vZ4f0NMz.dpuf
- ↑ http://www.deliciousmagazine.co.uk/stories/the-meat-guide-beef/
- ↑ http://www.deliciousmagazine.co.uk/stories/the-meat-guide-beef/
- ↑ http://www.macbeths.com/recipes-guides/meat-cuts-guide/beef-roasting-joints-bone/
- ↑ http://www.macbeths.com/recipes-guides/meat-cuts-guide/beef-roasting-joints-bone/
- ↑ http://www.deliaonline.com/how-to-cook/meat/how-to-roast-beef.html
- ↑ http://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef/#P4bQhrmmiQwiqQbS.99
- ↑ http://www.deliaonline.com/recipes/cuisine/european/english/roast-ribs-of-traditional-beef-with-horseradish-creme-fraiche-and-mustard-sauce.html
About This Article
Article Summary
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To cook beef joint in the oven, first preheat your oven to 450°F (230°C). Combine ¼ cup (60 mL) of olive oil and 3 cloves of minced garlic in a small bowl. Add 1 tablespoon (3 g) of rosemary, 1 tablespoon (3 g) of thyme, 2 teaspoons (12 g) of salt, and 1 teaspoon (2 g) of black pepper. Rub the seasoning mixture all over the beef, then place the beef on a roasting rack inside of a roasting pan. Put the beef in the oven and roast it for 15 minutes. Then, lower the temperature to 325°F (160°C) and continue roasting the beef for 1 hour and 45 minutes. Finally, remove the beef from the oven and let it sit for 30 minutes before serving. To cook beef joint in a slow cooker, first prepare the seasoning by mixing 2 tablespoons (30 mL) of whole grain mustard with ½ tablespoon (3 g) of mustard powder in a bowl. Add ½ tablespoon (1 ½ g) of rosemary, 1 crushed garlic clove, ½ tablespoon (9 g) of sea salt, and ½ teaspoon (1 g) of black pepper. Rub the mixture over the beef. Then, line the bottom of the slow cooker with sliced onions and carrots and place the seasoned beef on top. Pour 2 cups (500 mL) of beef stock into the slow cooker and put the lid on. Cook the beef on low for 3 hours. For more tips, including how to braise your beef joint, read on!
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