Roast beef help!

nosuperwoman

I got a ys topside beef joint in A£di. It's just under a kilo and I am planning to do a roast dinner tomorrow.
However, I have never been able to roast beef without it resembling a Doc Martin 🙁
I have consulted Lord Hugh F-S of The Dead Carcass but cannot reproduce the magic.
Does anyone have a foolproof plan for tender roast beef? 🙏 My wife's teeth will be forever grateful 😜

joedenise

I always use recipes from the BBC Good Food website.  This is a good one for roast beef although I also cook the roast potatoes in the same tin and finish cooking them while the roast beef is resting under foil.  It's important to rest it before carving.

https://www.bbcgoodfood.com/recipes/roast-beef-carrots-easy-gravy

Good luck!  Hope you get to enjoy a moist, juicy roast beef dinner.

-taff

You also need to know your cooker. If its gas it won't be as hot as a fan oven which won't be as hot as a normal oven. Not that heat is different but it will circulate differently. A fan oven will cook quicker than a gas for instance because of the air flow.

I wouldn't cook a kilo piece of beef for very long if you want it pink. Maybe an hour tops, with 20 minutes at a stupid heat [ 7?] to get a brown crust and get the fat crispy and the rest of the time at four or three and a half. I'd put the roasties in halfway through and then let them finish cooking while the meat rests.

Grumpelstiltskin

The problem with Topside is it tends to be devoid of fat.
If there isn't any fat and you roast it without being covered it does tend to go dry.
You can always put a little water in the tin and cover it with foil for most of the cooking time.
When you remove the foil take the juice out and use as the base for your gravy and just let the beef finish off without the foil

wort

The easiest way I find would be put in a Pyrex dish with a bit of stock and seasoning and I sometimes add some onion. Put a lid on it or cover tightly with foil . Put in oven depends on size how long it takes .

gt568

I wouldn't roast anything other the a forerib.

Your roast are rubbish because you are buying poor cuts.

joedenise

gt568 said:

I wouldn't roast anything other the a forerib.

Your roast are rubbish because you are buying poor cuts.

That's harsh and not even helpful!  Not everyone can afford to buy a fore rib - I certainly can't!

Please be kind to other posters, there's no need to be so rude.

Mojisola

nosuperwoman said:

I got a ys topside beef joint in A£di. It's just under a kilo and I am planning to do a roast dinner tomorrow.

Slow cook - give the tougher muscle meat time to break down - it will be tender and full of flavour.

www.bbcgoodfood.com/howto/guide/how-cook-topside-beef

Wraithlady

Although harsh and very rude, git568 has a point. 
Topside is far better off as a potroast - as others have pointed out. Has the added benefit of making its own gravy, just needs a bit of thickening with cornflour. 

pamsdish

2O mins a lb, and rest for as long as cooked. I like mine really rare. 

nosuperwoman

Thanks for the replies, looks like a slow roast with some water is the best bet. I'll let you know tomorrow