Take your joint out of the fridge and remove packaging, pat dry with kitchen towel if necessary. Leave loosely cover for 30 mins to come to room temperature.
To give a crispier fat, dust the fat surface of the beef with a dessertspoon of English mustard powder, plain flour and salt
Preheat your oven to maximum, place your joint of meat uncovered into the oven and turn the temperature down to 175 C.
For rare roast for 12 mins per ½ Kg, plus 12 mins.
Medium , 15 mins per ½ Kg plus 15 mins.
Well-done, 20 mins per ½ Kg plus 20 mins.
If you want to check and have a meat thermometer rare beef should be 60C; medium 70C; well done 80C.
It is very important to leave the meat to rest for at least 20 minutes in a warm place loosely covered before you want to carve your joint. Larger joints will require a longer resting period.
Take your steaks out of the fridge and remove packaging, pat dry with kitchen towel if necessary.
Season the steaks with a little sea salt and black pepper. Leave loosely cover for 15 mins to come to room temperature.
Place a heavy based frying pan or griddle on to preheat. The pan should be almost smoking when you want to put the steaks in. (you may want to open a window)
Place the steaks fat end on the pan for one minute to crisp up the fat and render it provide a little fat to cook them in. Cook for 2-4 minutes on each side depending upon the thickness.
A good tip is to remove the steaks a little before you think they have reached the perfect level of cooking, as they will continue to cook when you are resting the steak (rest for 3-5 mins in warm place before serving) Plus you can always put them back if you want them a little more cooked but you can never undo an over cooked steak.
The key to slower cooking is the mix of flavours you start with. Any good stew in my opinion should contain onion, celery and carrot.
Start with a good heavy casserole dish. Add a little oil and hard fry in small batches the meat you are using. Good slow cooking beef should always have a little fat, this will render down during cooking, basting the meat ensuring it remains succulent.
Next fry the carrot, onion and celery (plus any other stock vegetables such as leeks, Swedes etc) to first to give them colour and lift off any Then add your liquid (stock, beer, wine etc) and scrape the bottom of the pan to lift off any browned residue.
Slowly simmer for 1-4 hours or until the meat is starts to fall apart. Good quality braising steaks only take an hour or two but harder worked muscles such as shin and brisket will take several hours. I think this is best done in the oven as opposed to on top of the hob as this provides a better overall heat and prevents the bottom of the dish burning (plus is means less stirring)