Comments on: Roast Beef http://dinnerdiary.org/2007/08/19/roast-beef/ A (photo) diary of our dinners Tue, 06 Jan 2009 11:53:19 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Fred http://dinnerdiary.org/2007/08/19/roast-beef/comment-page-1/#comment-567 Fred Wed, 22 Aug 2007 18:45:51 +0000 http://dinnerdiary.org/?p=696#comment-567 Hi L, thanks for the comments! :) About the cut of beef... the choice I was faced with at the time was topside vs silverside and topside definitely won out there. I was determined to buy it from the stall at the farmer's market rather than go to the supermarket (going to the supermarket seems like cheating when there is a perfectly good farmer's market close by!), so I was limited to those two choices. However, despite any advice to the contrary on the web or elsewhere, roasting it did turn out rather well; tender and full of flavour. Perhaps it was a combination of good quality meat and being sliced very thinly. Hi L, thanks for the comments! :)

About the cut of beef… the choice I was faced with at the time was topside vs silverside and topside definitely won out there. I was determined to buy it from the stall at the farmer’s market rather than go to the supermarket (going to the supermarket seems like cheating when there is a perfectly good farmer’s market close by!), so I was limited to those two choices.

However, despite any advice to the contrary on the web or elsewhere, roasting it did turn out rather well; tender and full of flavour. Perhaps it was a combination of good quality meat and being sliced very thinly.

]]> By: L http://dinnerdiary.org/2007/08/19/roast-beef/comment-page-1/#comment-566 L Wed, 22 Aug 2007 16:25:37 +0000 http://dinnerdiary.org/?p=696#comment-566 Hello, I've just stumbled upon your blog, really good reading and great photos! I was interested that it was suggested to you that topside is the best joint for roasting, after having read this thread: http://www.bbc.co.uk/dna/mbfood/F2670471?thread=4231729&show=100 It looks delicious though! Hello,

I’ve just stumbled upon your blog, really good reading and great photos!

I was interested that it was suggested to you that topside is the best joint for roasting, after having read this thread:

http://www.bbc.co.uk/dna/mbfood/F2670471?thread=4231729&show=100

It looks delicious though!

]]> By: Fred http://dinnerdiary.org/2007/08/19/roast-beef/comment-page-1/#comment-554 Fred Mon, 20 Aug 2007 10:08:45 +0000 http://dinnerdiary.org/?p=696#comment-554 Fiona yes, we did make one big Yorkshire pudding. We stuck it in once the beef was out and resting and turned up the oven. We left the potatoes in too as they needed to be crisped up; the problem with cooking a relatively small piece of beef rare is that it’s done long before the potatoes are. Fiona yes, we did make one big Yorkshire pudding. We stuck it in once the beef was out and resting and turned up the oven. We left the potatoes in too as they needed to be crisped up; the problem with cooking a relatively small piece of beef rare is that it’s done long before the potatoes are.

]]> By: Fred http://dinnerdiary.org/2007/08/19/roast-beef/comment-page-1/#comment-553 Fred Mon, 20 Aug 2007 10:06:43 +0000 http://dinnerdiary.org/?p=696#comment-553 I think the beef was almost as pink as it looks in that picture; it was really nice and tender and full of flavour. Pity my carving skills weren't quite up to it - my attempt to carve nice thin slices meant that we had thin slices but they were all rather small. Still tasty though. I'd had a chat with the man at the market about the cut; he had topside and silverside. He said the silverside was better if we wanted to make sandwiches afterwards because the open texture made it more suitable for sandwiches. I said that sandwiches were a lot further down on my priority list than the roast dinner itself, so I went for the topside. I tried to drum the name of the farm that the stall was from into my brain by repeating it over and over, but managed to forget by the time I got home! I think the beef was almost as pink as it looks in that picture; it was really nice and tender and full of flavour. Pity my carving skills weren’t quite up to it - my attempt to carve nice thin slices meant that we had thin slices but they were all rather small. Still tasty though.

I’d had a chat with the man at the market about the cut; he had topside and silverside. He said the silverside was better if we wanted to make sandwiches afterwards because the open texture made it more suitable for sandwiches. I said that sandwiches were a lot further down on my priority list than the roast dinner itself, so I went for the topside. I tried to drum the name of the farm that the stall was from into my brain by repeating it over and over, but managed to forget by the time I got home!

]]> By: Jules http://dinnerdiary.org/2007/08/19/roast-beef/comment-page-1/#comment-552 Jules Mon, 20 Aug 2007 09:52:00 +0000 http://dinnerdiary.org/?p=696#comment-552 *drool* thats making me feel so hungry! *drool* thats making me feel so hungry!

]]> By: Ginger http://dinnerdiary.org/2007/08/19/roast-beef/comment-page-1/#comment-550 Ginger Mon, 20 Aug 2007 09:49:00 +0000 http://dinnerdiary.org/?p=696#comment-550 The beef looks really pink in the photograph, I'm not sure it was quite as pink as that in real life. It was tasty though. I think you're right about the knack, Fred definitely has it. It's baking though isn't it, and I'm just rubbish at it! The beef looks really pink in the photograph, I’m not sure it was quite as pink as that in real life. It was tasty though.

I think you’re right about the knack, Fred definitely has it. It’s baking though isn’t it, and I’m just rubbish at it!

]]> By: Fiona http://dinnerdiary.org/2007/08/19/roast-beef/comment-page-1/#comment-548 Fiona Mon, 20 Aug 2007 09:00:49 +0000 http://dinnerdiary.org/?p=696#comment-548 That looks gorgeous--perfect beef, and ideal for our horrible weather. Do you do one large yorkshire? I'm not brilliant at them, which is silly as they're not complex...some people just have a knack I think. That looks gorgeous–perfect beef, and ideal for our horrible weather. Do you do one large yorkshire? I’m not brilliant at them, which is silly as they’re not complex…some people just have a knack I think.

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