There are 2 methods that I use, which make for either a blushing pink, rare roasted joint of sirloin or forerib, or slow cooked, fall apart, pulled beef such as brisket. In both cases, an essential step is to sear the meat. Take the meat out of the fridge 2 hours before cooking. Put a large heavy frying pan onto the stovetop and heat, steadily, without oil for 10 minutes. Pat the meat with kitchen paper to remove any excess liquid. Lightly oil the meat, and massage a dessert spoon of salt into it. No pepper, it will burn. Your pan will be screaming hot by now. Place the joint of meat, largest side down, into the pan. Do not touch for 5 minutes, then sear the remaining sides for 2-3 minutes each. Place into a deep roasting pan with a splash of water.
For rib and sirloin, use a meat thermometer to ensure you don’t under or over cook it. A rough guide is 220c for the first 20 minutes, followed by 25 minutes per 500g at 140c.
For brisket, add a kettle full of recently boiled water, cover with foil and roast at 220c for the first 20 minutes then turn the oven down to 120c for 60 minutes per 500g. Check every hour or so to make sure there is enough water in the tray. Sometimes, I use red wine instead of – or as well as water.
Garnish the beef with washed watercress.