Roast beef

[LaVone]

I am 82 years old and twice in my life I have eaten roast beef so tender it melts in your mouth. Does anyone know the secret?

[adrian.short]

hello there
in answer to your question for melt in the mouth roast beef
you must first select the right cut form the beast.
for roast beef it can be either rib, sirloin top rump or fillet

the following recipe is for rib on the bone chine removed (french trimmed)

preheat the oven to 220c 425f gas 7
weight the beef and calculate the time
rare 15 mins per 1lb plus 15 mins
medium 20 mins per 1lb plus 20mins
well done 25 mins per 1lb plus 25 mins

place the joint fat side up in a roasting tray and brush with olive oil
season with salt and black pepper.

after 15 mins reduce heat to 180c 350f gas 4
for the rest of the calculated time
basting occasionally.

when cooked remove from roasting tray and cover loosley with foil
leave to stand for 15 to 20 mins before carving

hope this of help
all the best
adrian

[Kitchen Witch]

Originally Posted by LaVone

I am 82 years old and twice in my life I have eaten roast beef so tender it melts in your mouth. Does anyone know the secret?

Slow cooking is one thing - but also - many places (if you've eaten this out) have steam tables which also make the meat very tender.

[netprophet]

LaVone,
Like they say slow-cooking is one key factor but the cut of meat is only important if you are concerned about fat. Over the years I have found the best overall cut is a 7-bone roast. It has the fat to keep it moist and cooking it covered in a roasting pan with a rack at the bottom for 30 minutes a pound, at 275 degrees, will give you the roast you are looking for. Any cut of beef will do the same but without the fat it will tend to be tender but a little dry. No problem if you like a lot of gravy.

[dkf52]

I have just learned myself that you do not need to use a good cut of beef...chuck roast works just as well. I use a cast iron pot with lid, place the roast in it with a can of beef broth and a sliced onion. The trick is to cook it at a low temp and slowly...so cover and put in oven at 200 degrees and cook for a few hours, anywhere from 3-4. Check every so often, when it is tender it is done. Do not overcook it. Very good!

[dasher]

I agree that slow cooking is the key. I do mine at 250 to 300F covered. Letting it rest for 15 to 20 minutes is also very important. Most of the time I do mine in the crockpot with a can of mushroom soup, 1/2 can of water, dry onion soup mix and vegetables. It makes it's own gravy. I've never been disappointed.