Topside beef - best way to cook?

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Caporegime
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Hello OcUK

I have a joint of topside beef sitting in my fridge for Sunday lunch / dinner - what shall I do with it?

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Flash roast on high temp? Slow roast on low temp? Pot roast? Cheers!
 
peterattheboro said:
Seal the meat and then 2 hours at 180 degrees, basting every 30 minutes.

That's how I did my last one.

However I'm no expert so wouldn't mind some pro tips :p
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As per quote. I would lay it on a bed of onions and carrots, to keep the bottom lifted to get an even cook.. and also mash the veg with the gravy later on :D Nom.
 
Sear the joint in a pan then in a preheated oven at the highest temp it will go for 20 minutes, then turn it down to 160 and give it another 25 minutes (if you like it pink in the middle, otherwise another 10-15 minutes). Alternatively, instead of searing in a pan, rub the meat with english wholegrain mustard before roasting. As others have said, make sure it's on a quatered onion and carrot.
 
Wicksta said:
What a waste of a good joint.

I'm tempted to go out and buy some beef now after seeing that pic in the OP, I fancy a roast!
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Each to there own Dude, I like my meat marinated & stewed in stock for ages so it falls apart in my mouth.
Lumps of Beef Never cook well. (imho;))
 
OldCoals said:
But it isn't sealed, if it was you wouldn't get any roasting juices!
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It's not a literal impermeable seal that is being created, you still get juices when cooking a steak of beef in a searing hot pan, same with a joint of beef. As I said, it's for taste and texture.

OP, make sure you leave the joint out at room temp for half an hour before cooking to let it relax.
 
malc30 said:
Each to there own Dude, I like my meat marinated & stewed in stock for ages so it falls apart in my mouth.
Lumps of Beef Never cook well. (imho;))
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I love the same, I make stew all the time in my slow cooker. However you just need cheap beef which if cooked all day will definitely fall apart in your mouth! I wouldn't chuck a £6 joint in there though is what I meant.
 
$loth said:
It's not a literal impermeable seal that is being created, you still get juices when cooking a steak of beef in a searing hot pan, same with a joint of beef. As I said, it's for taste and texture.

OP, make sure you leave the joint out at room temp for half an hour before cooking to let it relax.
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As you point out searing and sealing are two different things. Ooh and yes, cook the meat from room temperature, not straight from the fridge.

And rest the meat after you have cooked it, as the meat fibres relax they reabsorb the water the is pushed out of the meat fibres during the cooking process, this way you get a nice moist piece of meat.
 
Wicksta said:
I love the same, I make stew all the time in my slow cooker. However you just need cheap beef which if cooked all day will definitely fall apart in your mouth! I wouldn't chuck a £6 joint in there though is what I meant.
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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. :o + :p
Yes I am lazy. :D
 
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