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topside beef

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loon | 09:20 Fri 08th Feb 2008 | Food & Drink
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I have a large piece of topside weighing 10lbs, how long would this need to be roasted for, at, say 190 degrees for medium rare.
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thanks emeritus, Brian Turner on this web sight had the answer, I was worried that cooking so large a piece at the regular times for norman joint not be correct.
I use a meat thermometer and it never gets it wrong. It won't give you the time but it will tell you when your meat is medium rare.
just be careful when following recipes as the chefs will use
Rib / Sirloin etc which are more tender when cooked medium.

Some Chefs think Topside/Silverside should only be used for slow cooking / braising !

I like it Roasted but carved very thinly as it can be tough when Medium.
Question Author
Thanks again, emeritus will take care. Hope its not tough, it's for a buffet. I don't suppose it is anything like a good piece of sirloin.

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