How do i cook roast beef??

One of the most common questions we get asked by our customers is : 'whats the best way to cook roast beef ?' 

Although there are many variables to consider when trying to solve this age old query such as, is the oven gas or electric? AGA or Range?  Do you like the joint well cooked or pink in the middle ? 

There are a few things that should stay the same no matter where it is being cooked, what the fuel type or how well finished the joint needs to be.

Firstly there is a massive trend over the recent few years of people , especially TV chefs, saying that you should start the roasting process on a high heat and then finish it off on a low heat........ this is extremely joint dependant and is more forgiving in steak joints such as sirloin or fillet. 

We have to remember what we are cooking , muscles , and muscles do not like rapid changes in heat. putting a very cold beef joint into a searing hot oven will only cause the meat fibres to contract and 'tense' up and make the joint tough. in essence giving the muscle 'cramp' ( and nobody likes that! )

so how do we stop this? 

Take the joint out of refrigeration at LEAST 1 hour before you intend to start cooking it, simply leaving it covered over on the side in the kitchen will be perfectly fine. What this does is relax the muscle fibres by warming them up slowly. This should be continued throughout the cooking process by placing the joint into a warm oven, covered with foil for the first 40-60% of the cooking time. This breaks down the connective tissues in the meat, the ones that cause it to be chewy.

The remainder of the cooking should be done with the foil off and in a hot oven, this will stop the joint drying out whilst still giving that delicious roast flavour we all love.