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Old 02-08-2009, 06:35 AM   #1
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Roast beef....Help!

OK, I asked the wife to get a piece of beef for today. Forgot to say I wanted ribeye and she comes back with a lump of topside (top round???). Now although there's a piece of fat on top the actual meat has no marbling of fat. I'm thinking of putting it on a bed of root vegetables, pouring half a pint of stock over it, seasoning with salt, pepper and mustard powder, covering and slow roasting in a low oven for 4-5 hours. What do you think? My concern is the absence of fat running through the meat will render it dry, on the other hand if I do the normal 20 minutes per pound thing it's going to be a bit tough.
Remind me to buy my own beef in future!


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Old 02-08-2009, 09:08 AM   #2
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if you cook it low and slow and have some liquid in the bottom , you'll be fine.
I buy top round often and generally cook it on a rack , with some veg and liquid in the bottom .

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Old 02-08-2009, 09:09 AM   #3
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That should work. I have dry roasted top round before and it has been fine.
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Old 02-08-2009, 12:17 PM   #4
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Actually it sounds very good.
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Old 02-08-2009, 12:36 PM   #5
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Make stew.
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Old 02-09-2009, 11:35 AM   #6
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Wine or stock should be fine, but low and slow in the oven should render an edible product.
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Old 02-09-2009, 03:32 PM   #7
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I'd sear it first in a cast iron pan if you can. Then I'd bake it at 250ish for a few hours in stock.

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