Topside beef - best way to cook?

[MiNxYyY]

Cook it slow, so when you eat it, it just breaks up in your mouth

 

[Wicksta]

I'm a Batchelor

My cooking method generally means slinging in everything together setting the buzzer then sitting at my PC until it Buzzes. I even go as far as doing my shopping accordingly so that I buy things that cook at the same heat/time to make it even easier. +
Yes I am lazy.

You can't beat a good stew - food of the gods.

I also chuck everything into my slow cooker stews, beer, wine, all different veg - mmmmm!

 

[Richie]

I'm a Batchelor

My cooking method generally means slinging in everything together setting the buzzer then sitting at my PC until it Buzzes. I even go as far as doing my shopping accordingly so that I buy things that cook at the same heat/time to make it even easier. +
Yes I am lazy.

same here

Although mine normally equates to sticking things in an oven for 30 mins and sticking on some potatoes (new potatoes so I dont need to peel) which also take circa 30 mins to boil on a medium heat.... veg is a steam bag jobby.

If I was cooking for someone other than just me then, sure, I would go to the hassle of being creative but, after a day at work, I just want to get fed easily....

note: this is different from CANT cook... more like CBA cooking

 

[JBuk]

2hrs

as said seal in a pan then 55mins at 180C

this, it's quite a small piece of meat

 

[KaHn]

Proper cut of beef

But as has been said oven cook, I like mine rare-medium rare and cook with what ever veg you like, make a nice gravy from the stock of the meat and you are good to go

KaHn

 

[peterattheboro]

2hrs

as said seal in a pan then 55mins at 180C

Does it still twitch on the plate?

 

[BloomerzUK]

Does it still twitch on the plate?

Beef needs hardly no cooking. I love it slightly pink in the middle. For steak, I like is rare. So you eat what you pay for.. not lose all the moisture in the pan.

For all the people with slow and low.. that's for Lamb, not beef!

 

[theNude]

topside doesn't need much cooking. i'd seal it then oven for up to an hour, you want it pink inside still. it isnt tough like a silverside or other cut which needs a slow roast.

 

[ac1d1ty]

Beef needs hardly no cooking. I love it slightly pink in the middle. For steak, I like is rare. So you eat what you pay for.. not lose all the moisture in the pan.

For all the people with slow and low.. that's for Lamb, not beef!

He was talking about the mispelling "seal " in the pan.

 

[Darkst4r]

Mustard and fire...

 

[Participant]

Lumps of Beef Never cook well. (imho)

lulwut

KaHn, that looks awesome.

Thanks for the tips all! Progress update...

I've gone for the searing then slow roasting on a trivet of veg (1 x onion, 1 x shallot, garlic, 2 x carrots). Could have done with more veg, but that's what was in the cupboard.

I put the oven on 200 and roasted the veg with some olive oil for ten minutes.

It's been sitting on the side for an hour to get to room temperature. I rubbed sea salt, pepper, and garlic into the meat, pressing bits of garlic into the gaps in the meat.

Then I got a heavy pan really hot with some vegetable oil and seared the outside of the beef for about a minute on each side. (The fried egg is for a bacon and egg roll ).

Then I put an oven thermometer into the thickest part and decided that, since bacon never fails, I would use the two spare rashers I had hanging around to protect the meat somewhat and add some flavour.

The oven's on 100 degrees C. When the meat is at 60 degrees in the middle, out it comes to rest while I make the gravy (got some concentrated beef stock ready to go).

See you in ~ three hours!

 

[Darkst4r]

I'd have wrapped it in tinfoil to stop it drying out

 

[peterattheboro]

I'd have wrapped it in tinfoil to stop it drying out

Ohh, that!

 

[Mark A]

I like to cook mine in some Guinness and then use the juices + Guinness for the gravy.

I do always seem to have the problem of the beef being too chewy. I like beef that tears apart easily. But the stuff I get from Tesco is still very chewy even after cooking for well over 2 hours. Not sure if its my oven or the quality of the beef or if thats how its supposed to be?

 

[Ahleckz]

I like to cook mine in some Guinness and then use the juices + Guinness for the gravy.

Got a recipe for that?

 

[Participant]

Results:

Out of the oven, ready to rest.

Glass of red wine in with the flour, roasted vegetable and beef juice. After this, beef stock was added and the whole lot was reduced for ten minutes or so until the consistency was correct.

Carved, ready to serve.

Final product, served with asparagus, new potatoes, Dijon mustard and a 2007 Bourgogne Pinot Noir.

It was LUSH. Super tender yet lots of texture and flavour on the outside. Gravy was made using Jamie Oliver's 'consistently good gravy' recipe (or the beef version thereof). 'Twas Yummy.

 

[Skillmister]

Not a fan of rare beef but that does look quite tasty.

 

[horseunderwater]

Mmmm rare beef just right

 

[D1ngd0ng]

Pleasantly surprised (no offence) didn't think supermarket meat would come out that well. You have also cooked it just so.

You lose marks for poor presentation though

 

[IceShock]

what id of done with that steak ya got there..

cut all the fat off it, and then stick it on't george forman and then clamp the foreman down to squeeze everryyy drop of fat out of it, and keep rotating the steak on the foreman 90degree every time you squash it down for 20 seconds so that it doesnt burn lines into it in one place, so it makes like square shapes if ya get mee..

and id have it well done