Topside of beef - how to cook it ?

[Sylvana]

Any joints of beef i cook are as tough as old boots. I once tried the slow cooker, but it was "over cooked" - tasted like mush. Anyone know what I'm doing wrong ? I've bought a joint of Topside of beef for Boxing Day but i dont want to ruin it. Any tips would be much appreciated.

I wouldn't buy topside as it's dry and tough as old boots, you need a joint with fat in it.

I cook topside all the time and it's never tough or dry. What I do is:

Take wodge of beef, place in deep roasting tin

Apply a bit of salt and pepper and a few slices of onion to the top

Pour a jolly good glug of red wine and some water in the bottom of the tin. I don't measure it but I guess there's a cm or two of depth? Quite a bit really.

Cover top of tin with foil firmly and tightly attached so effectively beef steams a bit.
If looking at joint at any point remember the steam and unfold the foil carefully, preferably with an oven glove to protect your hand as the steam escapes.

This comes out very nice and you have loads of yummy juice which I make gravy with + more wine.

Oh thank you Northern Why didn't I think of that ? Your recipe sounds delicious and easy - I can't wait to try it out. Happy Christmas

I cook beef in a similar way to northern except I use a cast iron casserole dish with the lid on which holds in moisture and continually bastes the meat. I have done this without the wine too and the beef is still moist and very tasty.

I have a new roasting dish with a lid, so I will use that :)

I'm doing one today! I'm doing it medium rare - cover in mustard powder, salt and pepper - into 230 degree oven to sear for 15 mins then down to 170 for an hour or so, the rest for at least 15 mins