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Choosing beef cut for Christmas lunch?

*zippy*
*zippy* Posts: 2,979
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in Old style MoneySaving
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 :)

Comments

  • straws
    straws Posts: 133 Forumite
    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!
  • beverleyhills
    beverleyhills Posts: 747 Forumite
    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'. Anon
  • dannahaz
    dannahaz Posts: 1,069
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    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.html
  • nomoneytoday
    nomoneytoday Posts: 4,871
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    Fillet for us on special occasions - pref from an Aberdeen Angus or Alberta cow :yummy:
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