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Rare Roast Beef
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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?
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?
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For more on marking an answer as the "Best Answer", please visit our FAQ.It was lovely and rare on the thick side but because it was a triangular shape the other end was medium. However, it was lovely and tender and tasty but............my kitchen was a smoggy, smelly, roastmeat smelling haze. The amount of smoke produced was very stressful. I had the fire extinguisher on hold. Just in case.