How To Roast Beef Topside / Silverside (Round of Beef)

[@dimitrapanayiotou8071]

I just made the best roast beef i have ever made. Ever! I followed your method with the salt and left it overnight, then did exactly as you did. Veg trivet and all!!! Thank you so much. I used a beef roasting joint from Aldi. Aberdeen angus something or other. Anyway, it was beautiful! I won’t ever use a different method. This is the one! 👏🏼👏🏼👏🏼

[@TheCooksDomain]

Thank you so much for the comment! Love that you like this method, makes it all worth it! Thanks again!

[@ElGolding]

This video is brilliant. There’s a difference between chefs advice and what works in practice in relation to a family’s typical roast beef joint, and this video explains it all perfectly. Thank you!!!!

[@TheCooksDomain]

Glad it was helpful!

[@walidsurkhabi6381]

I made this last night for the family, they loved it. Thank you so much. I salted the topside beef really well 12 hours beforehand (4-5 heaped tablespoons). No need for additional salt during roasting. Also none needed for the gravey. I made holes in the joint and inserted rosemary and garlic and coated with French mustard after sealing the meet. I used mulled wine to de-glaze the pan, the gravey was unlike other, so much depth in flavour. Melt in the mouth and such a juicy pieceof neat, better than any prime cut. Thank you so much for your tips. Amazing 👏

[@TheCooksDomain]

Thank you so much for your comment! And i'm glad the video was useful!

[@walidsurkhabi6381]

@@TheCooksDomain can't wait for next videos.

[@marisahopkins543]

Thank you for a great explanation ! The meat becomes very tender and so tasteful.

[@TheDrfrankenstien]

An actual explanation. Thank you! This video and channel really deserves so many more views and subs.

[@TheCooksDomain]

Glad you think so! Thank you for the comment!

[@mariebyas7092]

I made this today using your method. Omg it was amazing. All my guests couldnt stop complimenting me on beautiful the beef was. Thank you so much 🤗🤗

[@TheCooksDomain]

Fantastic!

[@hicksonpj]

Beef has always defeated me until now! The instructions on shop bought joints always resulted in a hard chewy disappointing roast. However I followed this method exactly with a largish piece of topside from Sainsburys. It was absolutely delicious. The meat was soft and tender and just what I wanted. It was also great cold the next day to make a beef salad. I will never worry about cooking beef again. Thank you

[@TheCooksDomain]

Thanks for the comment, and I'm glad I could help!!

[@amybates5897]

I always refer to your video when cooking beef. Even when I’ve not had time to leave it over night and salted it an hour before cooking it’s still a beautiful piece of meat. Thank you!

[@TheCooksDomain]

Sounds great! The differences would be minimal, just salt it a little on the plate I guess. But like they say, always salt to taste!

[@TheKirkiman]

Thanks for making this video, I made very good roast beef for Christmas lunch today. Won't cook it any other way now.

[@TheCooksDomain]

Thanks for your comment

[@allenbrown8158]

A round of applause to you, I buy a chunk of scotch beef from aldi around £8 , I wrap it completely in foil put in a tray and roast it for 2hrs 20mins at 180. then take it out and leave it while we do the roast spuds gravy etc. then I open it up and carve it. it cuts like butter, and full of flavour. i also do the same with a leg of lamb, wrap it all in foil, cook it at 180 for 3 to 3 and a half hours, then leave it wrapped for 1 hour, it falls off the bone. Brilliant.

[@TheCooksDomain]

Thank you for the comment. Appreciate it and sounds like you know what you're doing!

[@operawalaofindia1166]

Super successful Christmas eve lunch with 27 guests. 4.5 kg of Topside based on your method. The meat has been wiped off. A lot of liquid came off when I kept it to marinate, but I was not alarmed. Cooked it for 6 hours at 140C (hope that's ok), until the core reached 80C. And rest for 40 mins as the guests couldn't wait. I've posted about you on Instagram.

[@TheCooksDomain]

Fantastic! Thank you so much!!

[@lynnedavison3129]

Hi there I tried your method to roast beef omg it was delicious that's how I'm doing it from now on I'll tell everyone to go to your channel

[@TheCooksDomain]

Thanks for your comment, I really appreciate it!

[@rachaelpwells]

I've tried these methods...he's absolutely right ..best tasting beef ever! I have another joint in the oven now ❤️

[@TheCooksDomain]

Thank you for your comment!

[@mr4mmmad114]

Just tried this today….absolutely spot on!! Great information 👍🏻

[@TheCooksDomain]

Thank you, I'm glad you enjoyed! Thanks for the comment.

[@lookingfordiscovery]

the algorithm brought me here and I'm glad, excellent episode. Without looking at the screen I could of sworn I was hearing Marco Pierre White

[@TheCooksDomain]

Thank you for the comment, I'm glad you liked the video!

[@chrisgeorgious6741]

Absolute legend and 100% right, this guy knows what he is talking about. Great advice subscribed to his channel for future food ideas

[@chrisnicholls391]

Easily the best video on here on how to roast a beef joint, I have watched dozens trying to get that fore rib result using cheaper super market topsides etc and it just doesn't work - this guy really nails it and I now know why. Thank you. A couple of questions, how much salt should I use with your method and what temperature should it finish at?

[@TheCooksDomain]

Thank you for your comment!! I appreciate it! As for salt, I've never measured it as each joint is a different size. It's a lot, completely covered in a thin layer of Coarse salt, or completely covered in a lot of fine salt. The difference in the grains is how long the salt will remain on the surface and absorb the liquids in the beef. Fine salt doesn't absorb much before it drips off, so stick with a coarse salt. The finishing temperature is a tricky one. The simple answer is that collagen starts to melt at 70C but needs time beyond that for the gelatin to start to coat the meat. Once you get to 85C the meat starts to dry out, it is tender, falling apart even, but dry... BUT, that's at the centre of the joint, where your probe is!! The outer parts are already at a higher temp and drying out. It's a balancing act, so that you get the desired doneness. A choice between a tender juicy middle and dry outer parts, or tender juicy outer parts, with a slight chew in the middle. If I am to cook Topside, I allow the centre to get to 74C and try to hold it there for at least 10 minutes (sometimes more) by turning the oven off and maybe even cracking the oven door open just a bit. (Will go up a degree or 2) The VERY centre might be just a little tough at that temp, but the rest of the joint is tender and juicy. BUT, If you allow the VERY centre to get to 80/85C, the centre will be tender and juicy, but the rest of the joint will be falling apart soft, but drying out. Personally, I prefer as stated above, tender outer with slight chew in the middle, but if all else fails, which can happen, I prefer to over cook this cut, because I'd prefer falling apart soft beef, and if it is a little dry, well, I've made a nice gravy to pour over the top. I prefer that to 'chewing gum beef' that I'm spitting out, because I can't chew it! Hope this helps. I tried to keep the video a little simple lol.

[@chrisnicholls391]

@@TheCooksDomain Brilliant reply, many thanks. Have you tried the method with turkey?

[@SL-cx3vc]

This is the best cooking method I've ever watched. I am going to try. Thank you so much.

[@TheCooksDomain]

Please do!

[@bazzguy1]

Best tutorial on cooking Roast Beef, mine just turned out tender and so tasty, thanks .

[@TheCooksDomain]

Thanks for the comment!

[@openquin1]

I always followed the medium rare for all cuts, but cooking the topside like this was a revelation, really good and a method I will use from now on.

[@TheCooksDomain]

Glad you liked it!

[@alanthornhill1257]

thank you so much i wanted to make beef cobs for sunday lunch your tip have helped ,big thumbs up

[@TheCooksDomain]

Glad I could help!

[@mikecruzado5775]

Good job I Sous vide a whole top round over night n fast high roasted the outside in minutes over hot coals n it was amazingly tender flavorful and delicious We were all astounded 😮 by the out come we expected a piece of burnt shoe leather but less much tasty once we got up off the floor we ate another piece Yummy yum yum Nice video keep up the great work Mike in Arizona

[@TheCooksDomain]

Sounds great, will have to try that!

[@sophiasophia3980]

Brilliant! Could never cook beef properly. Looks great. I'm hungry now!!

[@poolepaul4158]

Such a good video. I've learnt a lot tonight. Thanks

[@TheCooksDomain]

Glad it was helpful!

[@michaelbenenson]

Wonderfully sensible and lucid guidance. Ta.

[@TheCooksDomain]

Thank you so much for your comment!

[@rickbryant9485]

This guy is spot on, perfect roast

[@gethappycyclingcampingoutdoors]

I'm following your tips right now, June 26, 2022 16:30, waiting for 3 hrs 😋😋 3hrs later, just had dinner, the beef was amazing thank you 😋😋

[@TheCooksDomain]

Thank you for your comment! Glad you enjoyed!

[@lizamatsangou5320]

Finally, the truth! Was wondering why my last roast was chewy even though it looked nice and pink 😂

[@dangeoopatrick2593]

I am a newbie male with questions. If I cut a big piece of beef in half and cooked the two halves separately would it be the same instructions, also at what internal temperature do I stop the cooking to let rest? and how long per pound do I cook it for please.?

[@TheCooksDomain]

So sorry for the late reply... My answer would be no, do not cut it, as the instructions are not the same. Another viewer told me that they cooked a small joint that was appx. 2lb using my instructions and it was dry. So I experimented. The experiments and the answers are here on the comments somewhere, but long story short, if you have a joint that is less than 3lb then I would cook it at 140c until you reach an internal temperature of 70c, then I would turn the oven down to 90c and try to keep the joint in for at least an hour. What happens is the collagen begins to melt at 70c but the meat starts to dry out above 85c. So you want that climb of the internal temp to 85c to be as slow as possible to allow the collagen to fully melt and coat that meat, but to stop the process before all that collagen evaporates away leaving dry meat once you start going much above 85c. For joints over 4lb, just use the method described in the video! Thanks for your comment.

[@dangeoopatrick2593]

@@TheCooksDomainThanks I get it, thanks for replying

[@doncoyote2]

I never buy silverside roast for the reason you outline. Your approach is very interesting and I will give it a go.

[@TheCooksDomain]

Thanks for the comment! Glad you're going to try it!

[@kenangerstein3561]

I hate it when someone tells me I "have it eat it" a certain way Thank you for this video.

[@angelosangeli3896]

Nicely done sir. Looks incredible.

[@TheCooksDomain]

Thank you kindly!

[@walidsurkhabi6381]

You are a legend sir. Need more videos please

[@TheCooksDomain]

Thank you! Will be doing more videos in the summer and hopefully regularly!

[@colingale7749]

You're spot on, fantastic

[@TheCooksDomain]

Thank you kindly!

[@MYGrider1]

I love that you explain about the different cuts of meat and the consequences of styles of cooking. I would love to try your way of marinating an inexpensive cut before roasting. However, because of my heart I cannot use salt. Is there a salt alternative that would tenderize the meat?

[@TheCooksDomain]

Hi, Thank you for the comment! A very good alternative for tenderizing meat are fruits, there are a number, but Pineapple and Papaya are the best. However, they are all quite powerful and can leave meat a little mushy if left on too long. So, when I use them, I make them into a marinade. Peel, core and then blend the fruit. Dilute with water, as much as the fruit. So if you have 200ml of blended fruit add 200ml of water. Cover the meat with this solution, but do not oversaturate. You can also add herbs and garlic to this, whatever takes your fancy. Some would also add a half teaspoon of Bicarbonate of Soda* to the marinade to help it penetrate a little deeper, but I don't. (You can also use Bicarbonate of Soda on it's own, it is what chinese restaurants do to their beef to tenderize it. Personally I don't recommend it.) Leave out of the fridge, covered, for an hour, then it's ready for cooking. Before you cook, lightly rinse the meat and then pat dry. If you are going to sear, then a light coating of oil. The only cons to this method are that the meat will not sear like it would and the marinade will not really penetrate a large joint very deeply. On small cuts and inexpensive 'steak like' cuts, it would be really good. Both of those fruits will also add a slight change in taste, making your dish a little fruity and sweet. *(For Americans reading this comment, Bicarbonate of Soda is called Baking Soda there.)

[@MYGrider1]

@@TheCooksDomain Thank you very much for the suggestions. I appreciate it.

[@aine6969]

wife say,s better than a restaurant👌👌👌

[@TheCooksDomain]

No better compliment! Thank you

[@andreaskakoulli3410]

Looks great, excellent content and delivery!

[@TheCooksDomain]

Much appreciated!

[@debbiebebington9803]

Brilliant well done thanks perfect thanks

[@TheCooksDomain]

You are very welcome

[@trev1801]

i suppose we all like or meat done at varying stages ,its to well done for me, nice idea i'll try that , i'm also going try Sous vide but that means splashing out on equipment have you tried . Regards Trev

[@TheCooksDomain]

I agree, its too well done for me too, which is why personally I do not roast these cuts as they are simply not edible pink. I prefer fore-rib. I have a video on that too: kzbin.info/www/bejne/aGjQi5qHq9qgaLM It's how a roast beef should look like! I have Sous Vide the old fashioned way in restaurants. It basically means a water bath, but if you can find your own container, you can buy a temp controlled element, fill it with water and sous vide that way. It has pros of course, but there are also some cons. Meat Sous Vide can have a strange texture. It's definitely a tool in the arsenal!

[@tinaconstantinou4677]

I’m trying this!

[@superbug1977]

Good video.

[@TheCooksDomain]

Glad you enjoyed it

[@alleyesallsides]

Great content bro.

[@TheCooksDomain]

Appreciate it

[@jaynebowden7414]

I really want to try this. Just wondering if I did the whole process but put it in my slow cooker, how long do you think I should cook it for?

[@TheCooksDomain]

I personally don't use a slow cooker, so I don't really know. A thermometer is the best way of checking though. When the meat has reached the desired internal temperature, then it is done! Thank you for your comment and question!

[@gusolive]

That was good

[@SteelHurleys]

Good stuff 👏

[@doreenward1308]

Nice. Thanks

[@TheCooksDomain]

Most welcome

[@peterwilliams7639]

Hi.....I'm a newbie at all this, but will have a go. Did you oil the beef before searing using 'your method', or just put the joint straight in the pan??

[@TheCooksDomain]

Hi, there's no oil on the meat with my method, just dry it off if it isn't already dry with paper/kitchen towel.

[@peterwilliams7639]

@@TheCooksDomain Great, many thanks. Comment to follow Sunday night!!

[@peterwilliams7639]

Yep....worked a treat! Everything you said about flavour and tenderness...BRILL!

[@TheCooksDomain]

I'm so pleased it was a success for you!!

[@phealy2]

How would you go about roasting 1kg of topside please?

[@boocat8768]

How long did you cook the first beef joint and what gas number , thanks .

[@leighgardner9835]

How much salt do you put on & do you then wrap the joint in foil & put in the fridge?

[@TheCooksDomain]

you absolutely cover it in salt. Use coarse grains as they can hold a lot more liquid and take longer to saturate, but cover the entire joint in a layer of salt. I do not wrap it and for good reason, we are playing a balancing act with the salt which is tenderising, with the fridge's ability to dehumidify, which is like dry ageing. If you wrap the joint you risk the salt over tenderising, which means the meat has a mushy consistency, and you lose out on the flavours that the dehumidifying fridge adds in the drying that it does. Thanks for your comment!

[@geminil2415]

Won't the outside be to salty to eat also the same with the gravy juice?

[@TheCooksDomain]

No not at all, it's a big piece of meat and the salt is drawn in to the meat seasoning it. Believe me, you couldn't put enough salt for it to be overly salty!

[@joeporta1656]

I have a silverside to roast tomorrow - I can’t salt it over night - what can I do? Thank you!

[@TheCooksDomain]

Sorry for late reply, you can wet brine it for an hour. Cover in salty water, its not as good as the dry brine as has more time to penetrate, but that's a solution!

[@joeporta1656]

@@TheCooksDomain I cooked the 5kg Silverside yesterday - I cut it in half and did everything you did apart from salting it of course. It turned out not as tough as usual. I usually just cut it in half or 1/3s and plonk it in a roasting tray - pour in some water and loosely cover it with foil. I check the temperature and take it out when it hits the 80s. I cook in a nursing home - I have no cooking qualifications - but there is no one else. If I’m working I usually have to roast a silverside every Sunday. I can’t wait until I can try your method. I can mostly cook everything else well - but the Sunday roast is also a disappointment because it’s tough. I’ll let you know how I get on.

[@nigelroper3303]

Good recipe but, how much salt was rubbed and was it wrapped overnight in the fridge ?

[@TheCooksDomain]

I haven't ever measured the salt amount that I use, and it is difficult to pick up on camera, but its a lot. you will be able to see the salt crystals completely cover the every square inch! I do say on the video that it is completely uncovered in the fridge. The reason is that fridges are dehumidifiers, and will draw out some moisture on the outer layers and leave the beef looking a bit like an aged cut. This aids in the searing aspect of the cooking process to get that delicious seared crust. But if you're looking for maximum juiciness and you're not worried about the seared crust, then you can wrap it tightly in cling after salting. This will lose no moisture, and the salt will still do the job and the beef will be exceptionally juicy, but the Maillard reaction will be significantly less. If I did this, I'd probably give the joint a once over with some paper towels before I put it in the oven though.

[@eddiebrockbank6517]

Could I cook this in my slow cooker

[@TheCooksDomain]

you definitely could if you sear it first as shown in the video.

[@eddiebrockbank6517]

Would it need more liquid if using a slow cooker. Also I ow much salt to use. Thx

[@TheCooksDomain]

During the prep stage, it needs a lot of salt, cover every mm with a thin layer of coarse salt. After the overnight, dry the beef with kitchen paper and sear it. I wouldn't add more liquid than shown.

[@boocat8768]

Sorry , went back over vid , got it thanks .

[@TheCooksDomain]

Thank you for visiting!

[@leighatkinson5726]

Yes I've been saying the same thing for years it cooked when its ready 🇦🇺

[@TheCooksDomain]

Thanks for your comment!

[@hydaromar6532]

what can i use instead of wine?

[@TheCooksDomain]

Hi, thanks for your comment. You can use anything you like. Grape juice, more beef stock or just add more water.

[@gregkelly1688]

85 degrees Fahrenheit?

[@TheCooksDomain]

Celcius

[@ufosightingsgoldcoastqldco3790]

For my experience of 25 years and no celebrity chef is going tell you this trick.with any beef roast 1- A good olive oil rub 2- season well not over salted 3 - Cover with baking -parchment Paper or grease proof paper there all the same but named differently depending what country you're from tip make lay the parchment Paper so can place your well oiled and season beef roast on fold up the the edges son you have a paper roasting tray roll out aluminum foil make sure you have enough top cover the you roast, place the roast with parchment Paper on the foil place other length of parchment Paper on top of your roast then cover the entire roast tightly place a preheated oven at 392 Fahrenheit or 200 Celsius for first 45min depending on the cut this ideal for topside rib eye 1.5 kg or 3.4 lb. then turn the oven down to 356 F or 180 C for well done clear juices for 1 hour and 20 minutes, or 320F 55 minutes to 1 hour at 160 C for medium rare red bloody juices remove the foil and parchment Paper from the top of your roast allow further time for browning to your liking, once you're happy remove from the oven cover with foil rest for half an hour to 45 minutes and enjoy. for tougher beef joints e.g brisket same wight follow the above procedure but cook at at 392 Fahrenheit or 200 Celsius for at lease 3 hours then turn the oven down to 356 F or 180 C for 1 hour and 40 minutes remove the foil and parchment Paper from the top of your roast allow further time for browning & basting with your favorite sauce to your liking, once you're happy remove from the oven cover with foil rest for half an hour to 45 minutes brisket is always served well done as with all tougher beef joints

[@TheCooksDomain]

Interesting technique. Will have to try that. I'm a little confused by 'topside ribeye'. In the UK these are VERY different cuts, with over a £30/kg cost difference. Topside is a tough cut at around £15/kg and Ribeye is amazing but around £45/kg!

[@NoelJHarvey]

I tried this recipe with a 1kg piece of Aldi Aberdeen Angus silverside, and I followed instructions to the letter. After two hours at 160c, the joint had already reached 85c, but it was anything but tender. I turned the oven down to keep the meat internal temperature at 85c, and gave it another hour. I tried a piece, and it was tough and chewy. I turned the temperature back up to 160c, and gave it another fifty minutes, and by now the internal temperature was up to 97c. Rather than getting tender, the meat just seemed to get drier, while the texture stayed like a pair of old boots. I let it rest for 30 minutes, but no improvement. It was edible, but dry and tough and chewy. Total waste of money and waste of time. The gravy was great though.

[@TheCooksDomain]

I have done this so many times and has never been tough in any way. There are 2 possible explanations, either the foil seal wasn't good and the steam and moisture was escaping, or... it's the size of the joint. 1kg is pretty small, I have never cooked one so small. Time is one of the most important factors here. I will buy a couple of 1kg pieces and figure this out for you. My initial thought is maybe to use a lower oven temp, like 140c but will try it out and get back to you!

[@TheCooksDomain]

I have cooked this twice now with 1kg pieces from Aldi and the results haven't been great. once at 140c and once at 120c and the results have not been great. I will keep working on this to figure out what would be best with such a small piece.

[@TheCooksDomain]

Trying to crack this I have read some, on the science of the structures of meat. Collagen needs an internal temperature of 70c, but sustained long enough to begin to breakdown and melt, it is the longevity rather than just temperature that does this, but the meat starts to dry out at 54c. To combat this difference, chefs baste or tightly wrap meats to keep the juices in. With a large piece, above 2kg being cooked to 85c and tightly sealed, the collagen is kept above 70c for long enough for it to fully melt as the joint slowly gets to 85c and the meat being tender, all the while keeping the seal, ensures juicyness. I am now going to try this again with a 1kg piece. But this time I will cook at 160c and reduce the oven temp to 90c when the meat hits an internal temperature of 70c. Hopefully the climb up to an internal temp of 85c will be very slow allowing the time for the collagen to fully break down. I will share result when I know!

[@TheCooksDomain]

Success!! Once the joint hit 70c I turned the oven down to 90. It took another 90 minutes to reach 85, I actually missed the 85 and stopped it at 87. Let it rest for 30 minutes and was like a hot knife through butter!! The key is time! My only question now... if the collagen is broken down at 70c, there's probably no need to get it up to 85 at all! That is probably only for when people didn't know this science info, and the extra 15 degree climb is merely the time the Collagen needs to breakdown and melt. So.... I'm going to do this again next week, and try and hold the meat at 70c for 90 minutes and see what happens! My guess, should be juicier!

[@NoelJHarvey]

@@TheCooksDomain Hi Louis, Many thanks for your excellent videos, and especially for your very practical research on slow cooking. I’ll have another go soon, using your findings and I’ll let you know how I get on. I’m strongly inclined to agree that you don’t need to get the meat to 85C - what’s important is maintaining a temperature above 70C for long enough to break down all the collagen, but not for so long that the individual muscle fibrils start to break down. Clearly there’s a sweet spot. I wonder if it’s possible to calculate the time required, based on the weight of the joint? You might find the articles below interesting, if you haven’t already come across them. www.scienceofcooking.com/meat/slow_cooking1.htm www.seriouseats.com/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef Another question I’ve asked myself is, is it possible that sometimes the joint itself is just poor quality, due to factors such as the age of the cow, diet, the breed, etc, and even if you get the time/temperature spot on, the result can still be disappointing?

[@obsidiandwarf]

Get your beef/etc from a BUTCHER! With beef, get him to slap some cod fat round it (or, flare fat, from a pork belly). Cook it in beef dripping (from your BUTCHER). Keep the resulting fat, after you have done the spuds in it, and you've got next weeks roast spuds and a wee bit of toast and dripping. If you're gonna roast siverside DO IT SLOW. (Ask your BUTCHER). Go to the BUTCHER and get propper meat. Not thatcrap from supermarkets.

[@TheCooksDomain]

I couldn't agree more! This video is a suggestion for those that have bought supermarket meat and what to do with it to make it edible! For proper roast check out my other video: kzbin.info/www/bejne/aGjQi5qHq9qgaLM

[@jeanettevinten8743]

why does it not work with smaller joints please

[@TheCooksDomain]

Hi, honestly I didn't know, and I had never cooked any below 2kg before, but it has come up before, so I ran some experiments and posted in this comment section about it. I found that smaller joints, appx. 1kg need to be cooked at a lower temperature, about 140c. Please see that reply for the full on explanation.

[@jeanettevinten8743]

@@TheCooksDomain thankyou for the reply x

[@coolerkin]

​@@TheCooksDomaincooking a 1kg topside today and just seen this comment... Can't seem to find comments section for a full explanation on cooking a 1kg joint

[@susanberg2774]

The cheapest cuts of beef are the best! Cook long and slow! Melt in your mouth

[@johnpaulwarrillow352]

You see I like mine ver cooked a bit so that it’s not red in the middle lol

[@TheCooksDomain]

Then you sir have been eating a great roast for a while! :)

[@johnpaulwarrillow352]

@@TheCooksDomain we’re deciding to have roast beef tomorrow for Easter Sunday cooking for five grown adults and no idea what I’m doing I’m 34 I’m not meant to as this age lol lol

[@TheCooksDomain]

I hope it went well!

[@johnpaulwarrillow352]

@@TheCooksDomain worked a treat buddy thank you we need these videos lol

[@kpaul4041]

i would suggest that your method is a braising method not a roast.....braising is long and low in moist heat, roasting is dry heat.

[@TheCooksDomain]

You are quite right, the method technically is actually a combination of braising and steaming, but the video is a help to those that are about to roast a topside/silverside cut, which I would never recommend to roast at all. It's just too tough. This way, having bought this cut, they get tender juicy slices of beef with a delicious robust gravy!

[@holmespianotuning]

You might as well stick it in a pot and do a pot roast .

[@TheCooksDomain]

That's a great idea... What is it?? I hear it in American movies all the time! I'm assuming you put the joint into a pot on the stove with a lid, but you cook it on the stove? Wouldn't that burn the bottom? Also, as joints are long, do you stand them in this pot?

[@holmespianotuning]

@@TheCooksDomain no. You drown it in cheap plonk with a load of cheap vegetables. Incidentally despite being sceptical I cooked my silverside the way you suggest and I agree, it’s better than trying to do it rare.

[@ernestvalentino689]

Most A A don't eat rare thy should not eat blood. If you do don't cry when you get a Disease like mad Cow 🤔

[@TheCooksDomain]

LOL. This is nonsense! Firstly you're not eating blood, it is Myoglobin not Hemoglobin, and you won't get Mad Cow disease as its a cow disease, it's in the name. Now you could get CJD, but thats as long as the cow is infected, and if it was infected, eating it rare or well done wouldn't make a difference. How about this... if you don't know what you're talking about, shut the F up!

[@JamesJones-yh3rw]

im very sorry but you really dont know what your talking about. if a topside is cooked properly blushing pink is the best way to eat it.

[@TheCooksDomain]

Thanks for your comment and I respect your opinion. I had been cooking topside blushing pink for years and years and personally as well as everyone I know, has always been disappointed with how tough and chewy it is. If you're getting a tender pink topside I'd stick with that butcher!!

[@JamesJones-yh3rw]

for a piece of silverside your method is spot on,topside........................sorry but you are wrong.

[@jamesscott4613]

Shame you didn’t incorporate some music so we couldn’t hear you munching

[@TheCooksDomain]

Thanks for your comment!

[@JohnSmith-np9gz]

I tried this but it burnt the lamb!!! Terrible waste of money!!

[@TheCooksDomain]

Lamb?!?!? The point of the video is that every cut of meat has it's way of cooking and I wouldn't recommend doing this to any cut of lamb! This video is for Topside/Silverside BEEF. (Or what is known in the US as Round... of BEEF) Lamb is quite a fatty meat, even a leg of lamb which is probably the leanest cut, is still far fattier than topside or silverside and that fat will burn, it doesn't need to be cooked in this way. I will be uploading a Roast lamb video in the future.

[@MsMiVea]

Why would you do this to lamb?? I’m sure the title states BEEF!