Beef Joint

A good topside can be as good as a more expensive joint if it is properly cooked. Cheaper cuts usually just require more attention and slower cooking.

I like to rub a wholegrain mustard into a joint of beef as I prepare it for cooking and then not add extra salt for health reasons instead preferring to season the gravy that goes over it. You could use plain mustard english of french instead - I spread it on with a spatula shaped knife but you can be "cheffy" and rub it on with your hands if you want!

I give beef plenty of basting as it goes along and you can check how rare or well done it is while you are doing this. Lots of books give cooking times for beef but you can tell for yourself how it's doing as you baste it. When I think it's nearly ready i insert a carving fork into the innermost part and see how red the juices are - when it looks nearly ready I take it out and let it rest for about 20 minutes - this makes it even more tender. i usually cover beef with tin foil when I start it off so the juices fro the gravy don't get burnt and give a bitter taste. If you feel it isn't browning up enough on top when you are basting it take the foil off until you are happy with it.

Selection Boxes

Yorkshire Beef

Yorkshire Lamb

Yorkshire Pork

British Chicken

British Veal

Offal