- Availability: In Stock
A classic, wide grained, affordable cut which benefits from long slow cooking.
This very affordable lean cut lends itself to slow-cooking. In stews, keep it topped up with liquid. Or simmer it very slowly and serve in an Italian bollito misto.
For best results, take your joint out of the fridge and let it sit at room temperature for about an hour before roasting. This will help to ensure that your joint roasts evenly and stays tender.
For roasting joints such as sirloin, rib, topside, brisket, silverside and mini joints, use the following table to calculate your cooking times:
Roasting times Oven temperature Internal temperature:
Rare 20 min per 450g (1lb) + 20 min 180 C / Gas 4 60 C
Medium 25 min per 450g (1lb) + 25 min 180 C / Gas 4 70 C
Well done 30 min per 450g (1lb) + 30 min 180 C / Gas 4 80 C