This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Beef; roast:

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.

Reviews / Comments

Not yet reviewed

Be the first to add a review