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Choosing beef cut for Christmas lunch?
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*zippy*
Posts: 2,979 Forumite
Hi
We are going to have organic beef for Christmas dinner, please can you advise which cut is least likely to be tough topside or sirloin?
If I roast beef it always turns out tough as old boots so I will probably put it in the slow cooker.
thanks
We are going to have organic beef for Christmas dinner, please can you advise which cut is least likely to be tough topside or sirloin?
If I roast beef it always turns out tough as old boots so I will probably put it in the slow cooker.
thanks
0
Comments
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Hi
Sirloin is more tender, but they're both ideal for roasting - there's no point slow cooking them. Personally I always use brisket for slow cooking - it's fool-proof and tastes amazing - really cheap too!0 -
We have rib of beef for our Christmas Dinner. Sirloin is the best cut, but more expensive. Personally I think that topside is better pot roasted.
Beef should be marbled with fat that melts during roasting.'You can't change the past, you can only change the future' Gary Boulet.
'Show me the person who never makes a mistake and I'll show you the person who never makes anything'. Anon0 -
We have sirloin of beef on the bone at Christmas when we have plenty of money, otherwise rib of beef.
For a foolproof cooking experience, I recommend following Delia's instructions (use them whichever of the two you go for)
http://www.deliaonline.com/recipes/traditional-roast-sirloin-of-beef,1182,RC.html0 -
Fillet for us on special occasions - pref from an Aberdeen Angus or Alberta cow :yummy:0
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