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Rare Roast Beef

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Tilly2 | 20:00 Sat 23rd Mar 2013 | Food & Drink
30 Answers
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?
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You making smoked meat sandwiches, sloopy?
I would have sliced it and had steak, mushrooms and onions all week!
and chips.^^
You never said it was triangular!
I cannot be held responsible for it being medium at one end.
nope tills, just a grubby cooker x
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.
Question Author
Mrs_o what would your revised method have been, had you known it was triangular?
have a look here tilly, might be helpful

http://www.donaldrussell.com/videos
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
Question Author
Well, all's well that ends triangularly, mrs-0. It was lovely and will be tomorrow and tomorrow.

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Rare Roast Beef

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