Beef – silverside, topside, top rump
| Key facts |
|---|
Topside and top rump are very lean cuts of beef for slow roasting. Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones.
Silverside and, again, top rump are both good for pot roasting, too.
The principle of pot roasting is long, slow cooking of the meat in a fairly heavy cooking pot (with a tight-fitting lid) in a small amount of liquid which can be stock, wine or cider. This creates a steamy atmosphere inside the closed pot, which keeps the joint moist as it cooks. Herbs and vegetables may be added too, and sometimes the meat is marinated first. The finished dish should be very tender and succulent.
Serves 4-6Pot-roasted Beef in Red Wine with Red Onion Marmalade
It has to be said that roasting meat does require a little attention, with basting and so on. But the great thing about a pot-roast is that it feeds the same number of people but leaves you in peace until you're ready to serve. Its other great virtue
Serves 2Teriyaki Beef
Teriyaki sauce must be one of the most popular Japanese sauces the world over. The following recipe is my own interpretation, as I find I like less sugar than the amount the more authentic recipes call for. You don't need the most expensive steak for
Serves 2Chinese Crispy Beef Stir-fry
Chopsticks at the ready: like all stir-fries, this flavourful recipe is quick and easy to make and is a great way to eke out a piece of steak for two people.
