Slow cooking topside of beef

Hi All,

Can anyone suggest how I should go about marinating and rubbing a piece of beef topside? I've been assuming it will go well with the same flavours as brisket so I have come up with this marinade:

Ingredients:

* 1 cup red wine vinegar
* 1/2 cup olive oil
* 1/4 cup Worcestershire sauce
* 1/4 cup brown sugar
* 4 cloves garlic, minced
* 2 tablespoons paprika
* 1 tablespoon kosher salt
* 2 teaspoons black pepper

but I am wondering if once that is done I should add a rub before cooking and if so what it should be?

Thanks

I would try the next rub

3 Part paprika
2 Part bruine suiker
1 part Provençaalse kruiden
1 part cayenne peper
1 part zout
1 part chilivlokken
1 part ui poeder
1 part look poeder
1 part komijn
1 part gemalen koriander

keep us informed
and place your photos on the forum, because we love that

Hi Andy,
I like to keep things simple when cooking more tender cuts of beef, just some salt, lots of coarse black pepper and maybe poke a couple of cloves of garlic into the joint.
I like to use Hickory wood for smoke on Beef.

Cook till an internal temp of 140 *F and enjoy!

Hi Andy,

Like Mack I keep it simple, I stud it with a couple of garlic cloves and rub the meat with 3-4 OXO cubes and rosemary.

Let us know how you got on

Beerz

Thanks for the suggestions everyone. In the end I have gone with a kind of cross between a short marinade and a wet rub. a little red wine vinegar, worcester sauce and olive oil, some salt, sugar, garlic and black pepper. Its quite think and syrupy so i am going to use it as a baste around half time too.

I'm also doing a couple of bits of pork loin in a mix of green chilli, shallots, ginger, soy sauce and sesame oil.

Apologies for the terrible photography but at least it gives an idea.

Here you go then. Pork fillet in the grill. Beef cut on the plate. Potatoes Dauphinoise which were cooked in a covered cast iron casserole on the lower grill.