Helping buying a joint of beef

madvixen

nuttyrockeress wrote: »

Hiya,

To tag on to this post, we have friends and their 3 children coming for a buffet this evening. There will be 9 of us in total.

I have just picked up a 3Ib joint of topside from the butcher which I want to cook and use so people can take slices to go on rolls.

Can anyone recommend the best way to get this quite tender and not too chewy but not well done?

Usually I would cook on a high temp for 30mins and reduce for the remaining time - I would rub the beef in flour and mustard powder and pepper.

Any recommendations please?

Hi Nutty,
I use Delia's recipe for beef and it hasn't failed me yet. Mix some flour and mustard powder together and rub it into the fat.
Halve an onion and place it in your roasting tin and then place the beef on top of the onion
Pre-heat the oven to gas mark 9, 475°F (240°C).
Cook the beef for 20mins at the initial temp and then turn the oven down to gas mark 5, 375°F (190°C)
Now cook it for 15mins per lb for rare (45mins in your case). If you want medium then add 15mins extra to the cooking time (1hr) and if you want it well done add 30mins extra to the cooking time (1hr 15)
Hope that makes sense