Chine of Beef? Any recipes/information please.

[Deleted User]

I always use a rule of thumb if in doubt 20 minutes to the lb with 20 minutes over .I would cover it over with foil until the last 20 minutes or so to stop it from shinking too much .If a knife goes in it without too much trouble its done .beautiful cut of beef,don;t see them often enough.

HappyIdiotTalk

Barneysmom wrote: »

I don't cook mine for that long, 2 hours at most. How long did you cook yours for in the end, and did you make lovely gravy out of the juices? :cool:


I always wrap mine with foil, so the juices don't escpae.

Oops, no one replied so it was in there for about 5 hours. Was good though, just a shame it was slightly dry. Next time I'll parcel it up in foil rather than just sticking a bit over the top.

No gravy, I just carved some off and stuck it in a bagel with some of the tomatoes it cooked with. Lovely! Not sure what I'll do with the rest, the little ones are too small to eat much and the wife is a veggie.

Barneysmom

Hopefully you've eaten the lot by now, I'd have popped down if I'd known :cool: