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Geoff
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20/07/2011 6:45:48 p.m.
RE:topside roast
I would have thought topside requires a lower temp and slightly longer, also resting is a the another key to tenderness the meat needs to relax, a lot of people don't rest the cut enough!
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bustedblonde
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11/07/2011 7:37:56 a.m.
topside roast
we slaughtered and processed a 16mnth old steer. The meat is great but I buggered up the Topside roast last night - it was tasty but dry and a bit tough.. whats the best way to ensure it doesnt dry out? And the optimum cooking time ?
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