"dsi1" > wrote in message
...
> On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>> >> I have two 6lb pieces of topside. I am thinking of using one for
>> >> Bourguignon (to freeze portions) and I haven't made up my mind about
>> >> the
>> >> other. I don't want to roast one and freeze slices.
>> >>
>> >> What would you do with them?
>> >>
>> >
>> > Over in the states I believe the topside cut is called a rump roast.
>> > It's
>> > one of the funnier sounding roasts. I have not seen those in the
>> > markets
>> > for quite a while. With a name like that, I can understand why.
>>
>> Oh! But I think the excellent cooks here will work it out and think what
>> they might do with them) If you ever got your hands on one, what would
>> you do with it?
>>
>> Thanks, MrD
>>
>
> These days, I'd just roast it in a slow oven to medium rare. I don't have
> very many idea concerning this piece of meat. I suppose one could slice it
> thinly, marinate it, and grill it for teriyaki beef. At least that's what
> the local restaurants do to cross-rib roasts - a piece that's similar.

Yes, I could do that, but I am looking for casseroles and stew type dishes
We are just mostly two now, so 6lb joint is rather large and I don't want
to be just freezing sliced meats.


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