I think one of the best beef joints is Brisket, it has just the right amount of fat marbled through, this makes it cook better when slow roasting.

What if you can only get expensive cuts, Fillet, Topside etc......easy!!

SLOW ROAST BEEF

• Pre-heat oven to Gas 6
• Quarter fill a deep roasting tin with water
• Season meat with salt, pepper and a bay leaf and put into tin
• Cover tin with baking foil, make sure you put a pleat in the foil first this helps to make sure the meat will not dry out
• Put the lid on top of that and put on the middle shelf of the oven for 30 mins
• Turn oven down to the lowest setting (mine is 'S') and cook for at least 6 hours but no more than 10 hours, do not remove lid or foil
• When the time is up take from the oven and rest meat on a meat dish for at least 30 mins
• The juices can be used as a gravy if thickened

This really works and it tastes wonderful!!