Here’s a list of some cuts of beef, with the best ways of cooking them:
Topside: Roast, pot-roast, braise
Sirloin: Roast (on the bone, or boned and rolled)
Ribs: Roast (on the bone, or boned and rolled)
Buttock steak: Braise, stew, pot-roast or use in pies
Rump steak: Grill or fry
Fillet steak: Brill or fry
Chuck steak: Stew
Silverside (pickled): Boil
Wing rib: Roast
Shin (gravy beef): Stew, use for pies, puddings, beef tea
Flank (thick & thin): Use for pies, stews; boil if pickled
Aitch bone: Roast; boil if pickled
Brisket: Braise, stew: boil if pickled
For roast beef, choose a choice cut – such as sirloin, ribs or topside. Weigh it and calculate cooking time as follows:
The best cuts for this method are sirloin and ribs. In a hot oven at about 220°C, allow 15 minutes per 0.45 kg plus 15 minutes if required rare, or 20 minutes per 0.45 kg plus 20 minutes for medium-done.
This method requires a fairly hot oven – about 190°C. With sirloin and ribs, unboned, allow 25 minutes per 0.45kg for medium to well-done results. If joint is boned and rolled, allow 30 minutes per 0.45kg.
In a warm to moderate oven (160°C – 175°C), allow 40 minutes per 0.45kg to give a medium to well-done result when using a cheaper roasting cut on the bone (e.g. brisket). If boned and rolled, allow 45 minutes per 0.45kg.
Place the weighed joint on a rack or straight in the roasting tin. Sprinkle with flour or add some dripping or lard if the meat is lean. When the meat is cooked, remove it from the tin and keep it hot while making the gravy. Basting is necessary only when the meat is very lean. For “self-basting”, use aluminum foil and cook at the high temperature; either brown the joint first and then place it in the foil, or open the foil for the last 20 minutes.
Potatoes, parsnips, carrots, onions and marrow are all good when roasted with the joint, and par-boiling (except in the case of marrow) shortens the cooking time and gives an excellent result. Serve your roast beef and vegetables with gravy, horseradish cream and Yorkshire pudding. The horseradish cream may be put in apricot halves for a special occasion.