I have bought a lovely piece of topside from the butcher's today for tomorrow's dinner. It's around three pound in weight, £12.00 in money.
We like rare roast beef but my cooking of beef is a bit hit and miss. Sometimes I get it just right, other times I overcook it, in my opinion.
So are there any foolproof suggestions for producing a tender, yet blood red piece of meat?
Also, it has a net on it. Shall I remove the net before I cook it or leave it on?
My husband says you should have cooked it in the garden, a la Ray Mears, there would not have been any smell or smoke in the kitchen then, and you could have melted the snow at the same time.
I would possibly have covered the thin end in foil for half the cooking time and possibly reduced the cooking time to 10 mins per lb plus 10 mins.
I would really have to see the joint to decide