Topside beef

sarahlouise210

I always cook mine in the slow cooker - I wrap it in foil and cook it without anything else for about 4 hours on a usual day.........the large piece that I bought for Christmas I cooked for 6 hours and we had some last Sunday and I have frozen the rest for Christmas Day ...lovely!!!

lil_me

Timing is what I need to get right, I think I will write it all down when I plan to start each thing, and the important bit I forget of when to preheat the oven!! Just sat working out how long each takes and when needs to be ready. Seems like a right chew on now, but I am sure I will be thankful on the day..

I never thought of cooking it in the slow cooker, I got one as an early Xmas present, would I need to put anything in the bottom ? What heat (mine has low, med and hot. It's a 6.5 litre one so it should fit. Do you wrap it entirely and tight or losely and just over the top?

Sorry for so many questions, new to this. But that would also free up the very small oven we have for everything else.

I also didn't know I could cook it then freeze it, now that could be handy for future reference.

nearlyrich

Good luck with your first big roast as Toxic lemon says it's all the prep and timing, I use delia smith's recipe for cooking beef and she's never let me down in about 20 years.

Here is the Roast beef recipe the mustard and flour on the fat gives it a nice flavour and the fat melts down to leave lovely crispy bits which I love. If you don't like mustard don't worry, it's not overpowering if you just use the quantity suggested.

We are having roast rib and a turkey crown as we are feeding [STRIKE]the 5000[/STRIKE] 16 for lunch, my oven will be well used on Monday and my cooking plan is already done so I know what time I need to get started.;)

Toxic_Lemon

Roast rib is a delicious cut. So glad beef on the bone is back! Please don't tell me you have it well done, too?

sarahlouise210

I wrap it up tight ..all on its own in the slow cooker ..no fat..no liquid! When its ready unwrap it really carefully as all the juices will be in the foil - I pour them of carefully and put in a bowl. I usually cook the meat the day before (or earlier in the day) - the meat juices that I have drained off separate - the fat at the top I scrape off and cook my potatoes in along with some of the meat juices - the rest I use for the gravy. The only downside is that sometimes it is very tender and this can make it difficult to carve...its a trial and error thing with the size of the meat ...but a regular size joint (about £6.00) cookes in 4 hours to perfection on high.

lil_me

My joint will be about 2kg, 4.5lbs I think about £13 worth but can't go off price as everywhere is different, hmmm might take a little longer! Miht just pop it in the night before.

Mustard I don't have but have to take DS for his glasses tomorrow so could get some.

nearlyrich

Toxic_Lemon wrote:

Roast rib is a delicious cut. So glad beef on the bone is back! Please don't tell me you have it well done, too?

No I love rare beef, but I compromise at Christmas and cook it medium, the middle is still rare enough for me, too many people won't eat it if it's pink!

Toxic_Lemon

nearlyrich wrote:

No I love rare beef, but I compromise at Christmas and cook it medium, the middle is still rare enough for me, too many people won't eat it if it's pink!

I can't eat beef it's not pink at the very least. Well done actually turns my stomach. On the rare (excuse the pun!) occasion I've over-cooked it, my dog gets it. Funny how he's always trying to distract me when I cook beef! :rotfl:

nearlyrich

Toxic_Lemon wrote:

I can't eat beef it's not pink at the very least. Well done actually turns my stomach. On the rare (excuse the pun!) occasion I've over-cooked it, my dog gets it. Funny how he's always trying to distract me when I cook beef! :rotfl:

I can just imagine the dog working on a plan to get the well cooked beef, maybe you should ask Santa for a loud timer so you don't leave it in too long.

Have you tried the Delia method with mustard on the fat?

Toxic_Lemon

nearlyrich wrote:

I can just imagine the dog working on a plan to get the well cooked beef, maybe you should ask Santa for a loud timer so you don't leave it in too long.

Have you tried the Delia method with mustard on the fat?

Yea, I've been wanting a timer for a while now. Maybe now's the time!

I haven't tried the mustard method but I'm definitely going to try it now. I thought it sounded gorgeous when I read it. Mustard and beef is such a classic combination, I don't know why I've never tried it. :rolleyes: