Help me with top rump please

squirrelchops

Hi all,

Need some help with beef for tomorrow. I bought top rump instead of topside.

Normally I cook beef as per delia on a very hot oven then lower the temp and my beef always comes out lovely and tender.

Can I still do this with top rump or should I pot roast instead.

If i do pot roast what sort of time/temp woould i need for rare.

Thank you.

TonyMMM

I would treat Top Rump / Top Side as the same ....cook it as usual.

Silverside I would always Pot Roast

squirrelchops

Thanks for the speedy reply- I dont know why I suffered a lack of confidence!!!! Must be a Christmas thing!!

NJW69

Remove all packaging.
Place joint in a roasting tray in the centre of a pre-heated oven. Roast at 230°C/450°F/Gas Mark 8 for 10 minutes then reduce heat to 170°C/325°F/Gas Mark 3.
Calculate the cooking time at 30 minutes per 500g (rare), 35 minutes per 500g (medium) or 40 minutes per 500g (well done).
Allow to rest in a warm place for 10 minutes before serving

From Tescos website.

purplepardalis

Ooh! I've got the same question for a rump joint. It's not top rump - just rump. And it was cheap (£4.49 per kilo from Sainsbury)
I want it rare but not tough - is that achievable with this cut? And how should I cook it? It's not the main roast for Christmas but one that will be sliced to have cold

Thanks in advance