Topside beef - best way to cook?

IceShock said:
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 :)
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IceShock you shame my town.
Don't make us all sound like ignoramusses. Tha' got it?
 
IceShock said:
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 :)
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what a waste of good meat :(
 
Lol people always say this in my cooking threads. I had a starter and a pud, as well as a second helping of beef! Believe me I was full, as evidenced by what I did in the loo this morning.
 
bit off topic sorry but eres a steak i had last yr which was lovely

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Mark A said:
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?
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I have the same problem, I think its due to the fact I got it from Tesco for less than a fiver! Cheap meat is my bet.
 
Yeah, it looks a bit like a mustard bird dropping.

Noted for next time - concentrate on presentation!

IceShock - not off topic mate, anything beef is welcome here! (keep it clean :p)
 
For roast beef I use an open university trick + Rick Stein's gravy recipe:

Mix mustard powder with maple syrup and smear all over the beef and season well.
Thick onion slices in the bottom of the roasting dish (for gravy flavour + it lifts the beef up slightly).
Seal the beef in a hot frying pan, place on the onions, and cook the beef on high for 20mins and then turn down for the remainder.
For the gravy, remove any burnt bits from the roasting dish, heat it up until it just starts to smoke, and throw in the water you used to boil your potatoes before roasting them. The starch and the salt in the potato water will be enough to make a really nice gravy, no need to prat about with flour.
 
HazardO said:
For the gravy, remove any burnt bits from the roasting dish, heat it up until it just starts to smoke, and throw in the water you used to boil your potatoes before roasting them. The starch and the salt in the potato water will be enough to make a really nice gravy, no need to prat about with flour.
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Hmmm sounds good I'll try that next time, however I doubt it works with less starchy potatoes like new potatoes. Another mistake I made was chopping the onions and carrots up to fine.

Wicksta said:
The beef is out of focus.
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:D

I ****ing hate OcUK, I come here and BMW drivers tell me my car is ****, Wicksta tells me my cow's out of focus, I'm sick of it!

**** you all :mad:.
 
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