How to Roast Topside or Silverside Beef (U.S. Top Round and Bottom Round) At least 2kg Joints, or more. Doesn't work with small pieces.

IF, however, you are going to roast a Quality Expensive piece of Beef, like Fore-Rib (Prime Rib in the USA) or a Sirloin (Bone In or not) Then don't RUIN it! Watch my other video: [ Ссылка ]

If you're looking for EASY & QUICK this isn't the video for you, and enjoy your block of rubber! However, If you want to cook a GREAT Roast Beef using these cuts, that is tender & juicy, then this is the video for you!

Due to costs, people roast Topside and Silverside, but roast them using the traditional method which is for Fore-Rib or Sirloin. Roast Beef was traditionally the Fore-Rib Cut, and if you were wealthy, the Sirloin Joint, these are fantastic cuts, juicy and tender!!

However, Topside and Silverside are TOUGH cuts of meat, and people are disappointed with the results, even when it looks perfect and Pink in the middle, unless of course you have been raised on this rubber and you think this is what it is supposed to taste like! Well, it isn't. Watch the video and i'll show you how to make a Great Roast using Topside or Silverside.

Gravy Video Link: [ Ссылка ]

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