Hey,
I was wondering if anyone could tell me how long i should cook a joint of topside/rump topside beef.
I will be cooking it in an electric oven in a roasting tin that has a rack so that the juices gather in a tray and it doesn't sizzle in its own juices.
The meat is 1.042Kg and i want it to be cooked medium-well done just enough so there isn't any pink in the middle of the meat, i was wondering if people could tell me a time and a temperature to heat it on?
Also please dont suggest the method of heating it high for a couple of minutes and then on a cooler temperature for the remaining time to "seal it", as i dont like the results this method produces.
Thanks for all the help.
PS. this is for it to be used in a sunday roast dinner, lol forgot to include that.
I was wondering if anyone could tell me how long i should cook a joint of topside/rump topside beef.
I will be cooking it in an electric oven in a roasting tin that has a rack so that the juices gather in a tray and it doesn't sizzle in its own juices.
The meat is 1.042Kg and i want it to be cooked medium-well done just enough so there isn't any pink in the middle of the meat, i was wondering if people could tell me a time and a temperature to heat it on?
Also please dont suggest the method of heating it high for a couple of minutes and then on a cooler temperature for the remaining time to "seal it", as i dont like the results this method produces.
Thanks for all the help.
PS. this is for it to be used in a sunday roast dinner, lol forgot to include that.