Timing issue with roast beef - I've not made it before, help!

[ChasedByBees]

So I've bought some beef topside. It's quite big so I assumed it was going to need 2+ hours to cook but I've just checked and it needs only 50 mins.

The problem is we're going to church tomorrow morning (takes 90 mins and the earliest we can get back is 12) and we were hoping to have dinner at 12.30 as 15 mo DD won't be able to wait much longer.

If I turn the oven down can I leave it in for longer (say 90 mins or more) or will it be like leather?

Ooh maybe I could cook it before I go? Would it be horrible if I serve it cold? Would it need to be in the fridge while I was at church? It probably would wouldn't it?

Could I ask any more questions do you think?

Cook it before you go and then take it out of the oven, cover it with tinfoil and a few tea towels. That'll let it rest but retain some of the heat. You can always slice it and reheat with some gravy if you fancy

I realise this isn't helpful at the moment , but next time buy brisket of beef instead of topside.

You can cook it in a pot in the oven with some stock or a can of bitter and it takes about 2.5 hours. Comes out really juicy and tender and you can use the stock for your gravy.

Thank you - will it be ok left out of the oven that long do you think? It'll be nearly two hours...

Yes - but timing will also need to take into account how well done you like it.

I like mine rare so it needs 20 min plus 30 min per kg. Although if it is less than 1 kg I reduce the cooking time and sear the outside in a pan.

You will also need to rest it for 15 min before carving.

That will be handy for next time Sideburns

Hmmm, so another option might be to try and placate DD with a hot cross bun and then cook the beef rare (it's 0.87kg) in about 45 mins and serve at 1.

You can always pot roast it.
Put it in a tin or casserole dish, fill with water halfway up the joint and slow cook it at about 150 for 2-2.5 hrs
That's how I do all beef as it keeps it moist, also you have the water with the juices for gravy
But yes, buy brisket next time, that's what we've got tomorrow

Sorry sideburns, only saw the first line of your comment

I didn't realise you could cook any beef joint like that K.

20mins/lb for well done, 15mins/lb for medium and 10mins/lb for rare plus 20 mins. Leave it to rest well covered in foil for as half as long as it takes to cook

You're probably not meant too, but it does keep the meat moist.
If you want a harder outside, I usually just remove it from the water for the last 20 mins

Thanks for the tips! In my situation, what would you do, cook it before and keep it out for 2 hours, slow cook it or cool it when I'm back from church? I still don't know what's best to do.

Slow cook it. It'll be tender and hot

I'd give dd a hot cross bun and cook it properly when you get back from church. We had topside medium rare last weekend, it was lovely. High heat for the first 30min then turned down to slowly cook as per Hugh FW.

I made cottage pie with the leftovers almost as good as the roast!

How'd it go? X

Ooh sorry, didn't see these replies! I remembered that the clocks went forward so although DD usually can't wait beyond 12.30 for her dinner, no-one told her body clock about the clock change. I realised she'd be ok till 1.30 which was a stroke of luck. That meant there was time to race back and cook it for 50 mins.

It was jolly nice!