Help Cooking Beef Please : )

[Smowball]

I rarely cook beef so can you pllease tell me the best way to cook it so that it stays moist and tasty, and carves really easily, like the way it does when you go to a carvery?

It's a 2.2kg British beef topside joint. TIA.

[Sharingan]

We cook it on a low heat and turn the joint often. Cook it slow like Venison.

[Smowball]

How low?

[humbersloop]

does this help smo?

http://www.theanswerbank.co.uk/Food-and-Drink/Question1227788.html

[Smowball]

Thanks humbersloop : )

There is just so many different ideas on how to cook it for the best,lol.

[Mick-Talbot]

I rarely cook beef


That's the way I cook it too.

[EcclesCake]

Most important is to get it our the fridge a good hour or more before you are planning on cooking it and letting it rest at the end of the cooking time.

I'm having beef too, can't wait!

[Smowball]

Ahh Eccles, just the woman. So half seem to say to sear it in a hot pan then put in oven on low, others say to put in oven on high then turn down low, and the rest say just put on low for a few hours. What would you suggest?? It isnt in a net, but does have a thin layer of fat on the top.

Morning Mick x

[Prudie]

I've never cooked a topside joint yet that wasn't tough. Rib is best IMO.

[EcclesCake]

I start in a hot oven (220C) and then reduce to 180C for 15-20mins per pound depending on the diameter of the joint. These temperatures are based on a fan oven.

If you've got a meat thermometer I'd use that for guidance as ovens vary enormously.

[ummmm]

I do the same as Eccles except I don't time it. I just use the meat thermometer.

[tiggerblue10]

I flash roast in a hot oven for about 20 - 30 minutes as well, then turn the heat right down. Flash roasting browns the meat first.

[Smowball]

Cooked it on 230 for 10 mins and then turned down to 170, and it was lovely and tender.