Ideas for beef joint please

[150bhp]

Picked up a small beef joint(feeds 3 to 4 people) today for tomorrows dinner. Just a wee cheap cut, instructions say simmer in stock/wine for 80mins so its obviously going to be tough if not cooked correctly. Its got about 8mm of fat so was going to sear it, add onions, carrots, garlic, half a bottle of red, cover it then cook for couple of hours on quite a low heat. Any better ideas to turn this into something super tasty? Thanks.

[Shaw Tarse]

Sounds like you're going to be ok cooking it like that. Have you got a slow cooker?

[Don]

Got a slow cooker? Use that. Great with brisket or potentially tougher cuts.

You could consider cubing the meat and having it as a casserole: Boeuf Bourginon style.

All you really need for that is bacon, shallots (whole) and red wine.

[Don]

Shaw Tarse said:

Sounds like you're going to be ok cooking it like that. Have you got a slow cooker?

Great minds think alike! Although 'tis said that fools seldom differ!

[150bhp]

Shaw Tarse said:

Sounds like you're going to be ok cooking it like that. Have you got a slow cooker?

Don't have a slow cooker but im thinking if i keep the oven about 150 i should be ok.

[150bhp]

Don said:

Got a slow cooker? Use that. Great with brisket or potentially tougher cuts.

You could consider cubing the meat and having it as a casserole: Boeuf Bourginon style.

All you really need for that is bacon, shallots (whole) and red wine.

I do like Bourginon so that might be an option.

[Mobile Chicane]

150bhp said:

Picked up a small beef joint(feeds 3 to 4 people) today for tomorrows dinner. Just a wee cheap cut, instructions say simmer in stock/wine for 80mins so its obviously going to be tough if not cooked correctly. Its got about 8mm of fat so was going to sear it, add onions, carrots, garlic, half a bottle of red, cover it then cook for couple of hours on quite a low heat. Any better ideas to turn this into something super tasty? Thanks.

Sounds as though you're on the right lines.

The only thing I'd suggest is to sear the joint (and the onions and carrots) in goose fat - this adds an undefinable 'savouriness' you can't quite place to almost any dish. I use it a lot.

[pad58]

150bhp said:

Shaw Tarse said:

Sounds like you're going to be ok cooking it like that. Have you got a slow cooker?

Don't have a slow cooker but im thinking if i keep the oven about 150 i should be ok.

I surggest a bit longer than your 80mins ,because if you have perchased said meat from the supermarket
i would give it 2 hours at 150.

[escargot]

Don't use crap wine for the bourginon. You want to drink the same wine with it.

[150bhp]

Going to use a mix of beef stock and cabernet sauvignon, 150 for 2 hrs after searing in hot pan with said veg. Going to give it a good half hour resting and serve it with mash, yorkshire puds and the veg. Looking forward to it

[5678]

150bhp said:

Going to use a mix of beef stock and cabernet sauvignon, 150 for 2 hrs after searing in hot pan with said veg. Going to give it a good half hour resting and serve it with mash, yorkshire puds and the veg. Looking forward to it

I want beef on Sunday now.

[Shaw Tarse]

150bhp said:

Going to use a mix of beef stock and cabernet sauvignon, 150 for 2 hrs after searing in hot pan with said veg. Going to give it a good half hour resting and serve it with mash, yorkshire puds and the veg. Looking forward to it

I'd add some celery to the mix, "gravy" should taste good!

[tontoro]

sounds like it's probably silverside or maybe topside. roast it super rare and make sandwiches from it with lots of horseradish!