Cooking a big ass piece of beef

[The Artist]

I have been awarded the task of cooking a big piece of beef for the family tomorrow evening.

It is 1 1/2kgs and bought from these people.

Now I have never really cooked a big piece of beef before. It has to be done so it is not bloody but nowhere near brown all the way through. Needs to be a decent shade of pink in the middle and more cooked towards the outside. I want it rare, others don't.

So BCF, how would YOU cook this piece of delicious topside?

Any tips and/or tricks I should know about?
How long roughly?
How do I know what colour it is inside without cutting into it?

[Dragonfly]

Stock cube made intro a gravy and poured over it, then wrapped and cooked thats how I had mine today,. Was gorgeous. I leave it for about 3 hours depends on size though.
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All the breast.
Muzza on Binge:
He's too busy beating the everloving shit out of Lizzie to notice this thread has taken a turn down Drama Avenue and stopped off at the popcorn shop.

[Misc]

I'd use a George Forman grill if you have the large one, cooks it evenly throughout. Never cooked Beef but it does Steak nice.


Whatever you do tho, don't use the new Frank Bruno grill, it'll be knackered after 2 rounds.

[Handsome]

[SoND]

[Clanger]

I would wake up early in the wee hours, and put it in the oven on a low heat, and let it cook slowly. In a pot with a lid, to keep the moisture in.
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Be who you are and say what you feel, because those who mind don't matter, and those who matter won't mind - Dr. Seuss

[swampy]

Stick it in a really hot oven (240c) for 25 mins, then give it 18-20 mins per pound at 200c. Dont forget to leave the oven door open for a few minutes to cool it when tuning it down
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[Misc]

[Handsome]

[freestyler_onli]

Tie it into a roll with string.

Wrap it in foil and roast it for 3 hours or so.

[The Artist]

I have taken the advice from Chris and given it to a woman to do.

She it not going to wrap it up though, no matter how much I tried to tell her it would be better and not dry but no.

I hope she doesn't fvck this up because it is an expensive piece of meat.

[Bendy]

[The Artist]

I'm going out instead and coming home to a nice roast beast

If it was being done on a BBQ in steak sizes then that is deffo a mans job but the oven is located in a room called a kitchen.

[Carl_steveo]

I would have rolled it and roasted it along with some veggies then made gravy using the juices that come out of it. Yummmm.
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Current: Honda Nsr 125
Live: Sunderland
Luke "cant be arsed to read your post, but suck my balls anyway."

[nowhere.elysium]

[lukamon]

The 'George of the Jungle' Grill doesn't work at all and lets you eat it raw after leaving it about a bit. Tenderise by continual swinging on a vine and bashing into a tree.
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[The Artist]

Well 4 of us didn't even eat half of it so there is plenty for beef sandwiches tomorrow and next week.


It was awesome. roasties and gravy made it awesomer plus various veg, carrot, broccoli, parsnips, leek I think.

[Clanger]

My mate has just announced his freezer is full, and he can't fit half the venison steaks he has in there...I just wished he'd have thought of bringing some of it to the rally today (I'd happily have taken some off his hands)...
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Be who you are and say what you feel, because those who mind don't matter, and those who matter won't mind - Dr. Seuss

[st3v3]

[Carl_steveo]

This thread made me go and buy a beef joint. It's defrosting nicely for my sunday dinner tommorow. I'm having roast parsnips, carrots and mash chatty with gravy and yorkshire puddings.
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Current: Honda Nsr 125
Live: Sunderland
Luke "cant be arsed to read your post, but suck my balls anyway."

[The Artist]

Well there is a fail for a start. It shouldn't be frozen unless you bought it cheap from a supermarket.

[Carl_steveo]

It was an impulse buy when I was buying bread lol.
____________________
Current: Honda Nsr 125
Live: Sunderland
Luke "cant be arsed to read your post, but suck my balls anyway."