Look for beef that's firm ... This enables the joint to re-absorb the delicious juices that have bubbled up and makes it easier to carve. Brisket, thick flank, topside and silverside are all ...

Nicknamed the "poor man's sirloin", Chef Murphy hailed the topside of beef as a great alternative ... slighter tougher than ribs or fillets, this joint can be roasted slowly to create a rich ...