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Ask the Butcher: How to Cook Perfect Beef Everytime

Ask the Butcher: How to Cook Perfect Beef Everytime

A simple guide on how to cook beef joints at home, including cooking times. From rare topside to pot roast brisket, this article should have everything covered.

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Cooking Beef Joints at Home

topside/brisket/rib/mini joints Oven Roast  Gas mark 4-5 (180-190C, 350-375F); rare 20 mins per 450b/1lb + 20 mins (ideal internal temperature of approximately 60C); medium 25 mins per 450g/1lb + 25 mins (ideal internal temperature of 70C); well done 30 mins per 450g/1lb + 30 mins (ideal internal temperature of approximately 80C)
silverside/rib/brisket Pot Roast Gas mark 4-5 (180-190C, 350-375F) 30-40 mins per 450g/1lb + 30-40 mins.


Joints and Steaks

topside/braising steak/dice and daubes/shin and leg Casserole, Stew and Braise in the Oven  Gas mark 3 (170C, 3525F) Stew: 2-3 hours; Braise: braising steak (shin,neck,leg) 11/2-21/2 hours.


Mince Fry/Dry Fry  To use mince that is then cooked with other ingredients, such as bolognaise, start by browning the mince. In a good sized pan, fry, either dry or with a little oil, for 4-6 minutes. Don't put too much mince in the pan otherwise it will steak. Batch fry instead.
Burgers (1-2cm thick) Fry/Grill/Roast Shape the mince into burgers. Fry/grill: 4-6 mins each side. Roast in the oven: gas mark 4-5 (180-190C, 350-375F) for 15-20 mins.


If you have any questions please don't hesitate to ask!


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