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Topside Roast
Posted by helen
Topside Roast February 02, 2012 10:17AM |
Admin Registered: 18 years ago Posts: 7,920 |
My butcher was telling me that he has a customer who stuffs a topside roast and cooks it for 15 minutes in an oven preheated to as hot as it can get. The oven is then turned off and then meat covered and left in the hot oven overnight.
Apparently it comes out perfect.
Your thoughts and any other advice on cooking a stuffed topside roast would be appreciated.
Apparently it comes out perfect.
Your thoughts and any other advice on cooking a stuffed topside roast would be appreciated.
Re: Topside Roast February 02, 2012 10:19AM |
Registered: 17 years ago Posts: 3,660 |
Re: Topside Roast February 02, 2012 10:37AM |
Admin Registered: 18 years ago Posts: 7,920 |
Yes I think cold the next day was the point.
I am really confused on this as I find topside best with liquid and pot roasted. I was thinking of stuffing it with shallots, rosemary and mushrooms and then browning it and then cooking it in a lecrueset with an ample amount of red wine.... your thoughts?
I need to cook one and would really like all the advice I can get.
I am really confused on this as I find topside best with liquid and pot roasted. I was thinking of stuffing it with shallots, rosemary and mushrooms and then browning it and then cooking it in a lecrueset with an ample amount of red wine.... your thoughts?
I need to cook one and would really like all the advice I can get.
Re: Topside Roast February 02, 2012 08:22PM |
Registered: 18 years ago Posts: 3,170 |
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