Friday 6 June
We obtained from the Co-op a cut
of beef labeled "topside/top rump roasting joint," which weighed
about a kilo. The cut had almost no fat and
dense meat, probably similar to top round in the US, so we rubbed it with oil
and pepper and salt, and popped it in the oven with the usual root vedge around
it, featuring torpedo onions, carrots, and new potatoes.
The label instructed us to roast it
at 375º F. for 25 minutes per half kilo and another 25 to boot, a total of 75
minutes. Luckily we have our
instant-read thermometer, which told us it was 130º inside after a single hour,
and even then, it was just at the point of medium rare. After 75 minutes it would have been like shoe
leather. Maybe next time we'll start it
at 425º for 15 minutes to brown the outside, then turn it down to 375º for no
more than 15 minutes per pound.
As rescued, the roast was nice and
beefy, if a bit of a tough chew. But next time, as instructed by the guide
to correct behavior for Germans visiting London, we'll ask for "British Standard
of Excellence" (BSE) Beef.
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