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This dish is almost the emblem of 'Olde England'. If money is no object, the best cut for roasting are sirloin, the rib joints (both are better bone-in for the best flavour), top-side, rump and (at a stretch) silverside may also be used - but the latter is better more suitable for pot-roasting or salted beef. Try to get your butcher to tie joints up for you.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.