Whilst this is a good starting point, the best way to determine if your beef … Below we include a handy excerpt on how to cook topside steak from our master class on cooking topside beef steak. Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. Serve with the potatoes and gravy, with greens on the side, if you like. Cut the potatoes in slightly varying sizes – it will give some fluffy and some crispy potatoes. To roast a whole joint preheat the oven to 180°C/160° fan/gas 4 and weigh the joint (with any stuffing, if using) in order to calculate the cooking time. You can also find out more about the best cuts for roasting beef, and why not take a look at our thyme-roasted rib of beef recipe, too? Scrape the bottom of the tin with a wooden spoon to loosen and dissolve all the sticky bits from the meat. Want to master the art of cooking sirloin, rib or fillet? Take the meat out of the fridge at least 2 hours before cooking; fridge-cold meat cooks unevenly. Beef Cooking Times and Calculator Whether it’s beef brisket, rolled rib of beef, topside, or any other form of beef joint, this page will tell you how to roast beef perfectly. When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along … Give it 20 minutes' cooking at the initial temperature; after that turn the heat down to gas mark 5, 375°F (190°C) and cook it for 15 minutes to the pound (450 g) – this will give you rare beef. As a rule, thinner and tender cuts require less cooking time than thick and tough cuts of meat. Go back Beer 52 exclusive offer: Get a free case of craft beer worth £24. Cook larger roasting joints on a high heat for the first 20 minutes to let the heat really penetrate the meat and give it a good crust on the outside. Stir through the meat juices once you’ve cooked the beef. Topside roasting. Tumble, frozen, into the hot dripping/oil and add an extra 10 minutes to the roasting time. Because it has a slightly tougher texture than cuts like rib or fillet, it’s on the cheaper end of the price scale, but what it lacks in texture is made up for with its deliciously rich, savoury flavour. It tells you how long your beef needs to cook, hints and tips on the best way to cook your roast beef, and some ideas for the best beef … 3. Learn how to cook topside of beef with our expert advice and tried and tested recipes. Topside comes from the inside of the hind leg, between the thick flank and the silverside. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Uses: Topside is suitable for roasting or pot roasting. Pour into a jug and leave to settle for a minute, then skim off the fat from the top with a spoon and put in a bowl. Add 15 minutes to the total cooking … When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along with any mashed bits stuck to the bottom. Topside Beef in Red Wine Cooking Times. Make sure you check out our video in the tips section to see how this roast topside of beef is made. The intensely aromatic Gevrey-Chambertin calls for rich dishes. Calculate cooking times at 6 minutes per 100g (medium), 8 minutes per 100g (well done). roast beef with red wine & banana shallots, slow cooker beef topside with red wine gravy. Toss the potatoes, then roast for another 20-30 minutes until deep golden and crisp. When the meat is out of the oven, turn the heat up to 200°C/180°C fan/ gas 6. Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. For even more sensational roasts and meaty crowd-pleasers, check out our top 10 roast beef recipes. Try our roast beef with caramelised onion gravy for an extra-special centrepiece. Beef Topside is a joint we have regularly in our home. It will become soft and should fall apart if cooked for long enough. Have a go at making our pot-roast beef with French onion gravy. This is a lean, tender joint of beef, which is available boned and rolled for roasting. The same method works with an ovenproof pan (see our handy tip below the recipe). Remove string prior to serving. Step 2 If you have a meat thermometer then cook to 45 - 55°C for rare, 58 - 65°C for medium, and 70 - 75°C for … This will help to create the fluffiness that then becomes crisp – essential in a good roastie. Make this affordable roast dinner with a topside of beef. Grass-fed beef fat has yellower fat than grain fed – any good butcher can advise you. I had been thinking for a while about trying this on the BBQ, but it was very much a question of how to cook it. Pot-roasting topside is a great idea because it means slow-cooking the joint in stock, eliminating any toughness in the meat, and the all-in-one method, usually in a cast iron casserole, means less washing-up. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads. It can be served lightly pink. Stir in … Topside and silverside are some of the most widely available cuts of beef for roasting. This also makes for a flavorful broth than can be turned into a tasty pan sauce or gravy. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth. Its acidity, briar-fruit and a smoky aftertaste will emphasises this dish’s savoury beef and sweet gravy. Try an extravagant Sunday roast or an easy slow cooker supper. Read our guide on how to cook roast beef for perfect results every time – and get your timings exactly right with our roast timer tool. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Madeira is a fortified wine from Portugal, available in dry and sweet styles. Pour in the madeira juices, turn up the heat and bubble until thickened to a paste. Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F. Common place is a full Chicken but we have tried Chicken Kebabs, a Suckling Pig and Ribs so why not try a Beef Topside joint? Put them in a large saucepan of boiling water and simmer for 8-10 minutes until they’re tender and about to start falling apart. Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked. Now you can stay up to date with all the latest news, recipes and offers. Topside is extremely lean and performs best when diced for slow-cooking in a … While buying it you need to make sure that the piece of meat has a least 0,5cm fat on the top. Haven’t got a slow cooker? Put the beef dripping/oil in another large roasting tin and put in the oven under the beef to heat up. today for just £13.50 – that's HALF PRICE! How to cook salmonHow to cook buckwheatHow to make breadcrumbsHow to make a baked cheesecake. Topside is ideal for roasting as it is very tender and can be carved into lean slices. Preheat your oven to the correct temperature to ensure your cooking time is accurate: 220C/Gas 7/fan 200C. Put the beef roasting tin on the hob to heat, then pour in the madeira/wine/ port. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. Beef Topside Beef Topside Apply rub – Beef Topside The same method works with an ovenproof pan (see our handy tip below the recipe). 3. You won't need a braising pan when cooking beef topside, because it's a roast you can actually dry-roast instead of braise, as long as you baste it during cooking. You should have a couple of tablespoons of fat – if not, make up the quantity with beef dripping. Topside of beef is ideal for roasting, but due to its lack of fat, it’s very important to baste the meat regularly to stop it from drying out. It can also be pot-roasted, braised or boiled. The denser the cut, the longer the cooking time should be. Beef. Serve with all your favourite trimmings. The main thing that gets cooked is chicken. Parboil the potatoes well. Medium meat will be pink in the middle. Preheat oven to 220 ºC. Place joint in a roasting tray and cook in the centre of a pre-heated oven. Delicious magazine is a part of Eye to Eye Media Ltd. Heat up 2 tablespoons of … Season the topside of beef evenly with salt and pepper. Meat-eaters will relish the meltingly tender results, and the juice that’s released combines with the stock to create a deep, rich gravy. Stir through any resting juices from the meat, add an extra splash of madeira, then taste and season. Step 1. The intensely aromatic Gevrey-Chambertin calls for rich dishes. Often nicknamed the ‘poor man’s sirloin’, topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. magazine this month and get 6 issues half price! Roast from room temperature. You should have a couple of tablespoons of fat – if not, make up the quantity with beef dripping. Place meat, fat side up, on a rack in a roasting dish cooking for a calculated time as indicated by your recipe, basting occasionally A general guide for rump to achieve medium cooking results is to cook at 200 ºC for 20 - 25 minutes, and 25 – 30 minutes for well done. Do not disturb the meat while it is browning. Roast the Perfect Joint Fillet, Rib, Sirloin, Topside, Silverside and Top Rump. Roasting the Beef. Look for grass-fed beef. Thinly slice the meat. Return the potatoes to the saucepan, scatter over the flour and some salt, then shake the pan vigorously so the flour coats the potatoes and the edges roughen up. Sunday lunch won’t be the same again once you’ve tried this 1.5kg Scotch Beef PGI topside (ask your butcher to coat the joint with extra fat to keep the meatmoist during roasting) 3 red onions, peeled and quartered 6 … We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Roast on the shelf below the meat. Enter the email address associated with your account, and we'll send you a link to reset your password. Make sure you baste your roasting topside of beef regularly while it's in the oven. This satisfying roast beef sandwich with capers, mustard and gravy is best served warm with even more gravy on the side. Sous vide beef cooking times. Roast topside of beef with roasties and gravy, 1 tbsp flavourless oil, such as sunflower or light olive oil, 1.5kg British grass-fed topside of beef (see tips), 1.5kg floury potatoes (peeled weight), cut into small chunks, 150ml madeira, red wine or port, plus an extra splash (see Know-how). It keeps the meat moist and gives a great aroma to the meat when it melts. What’s your favourite way to cook topside of beef? Subscribe to the digital edition of delicious. Cook, stirring, for 2 minutes or until the flour starts to smell biscuity. Leave a comment below. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Its acidity, briar-fruit and a smoky aftertaste will emphasises this dish’s savoury beef and sweet gravy. Preheat the oven to 300 degrees. Slow roasting: Topside and top rump: are very lean cuts of beef for slow roasting.Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones Silverside and, again, top rump are both good for pot roasting, too. A bottle will last for ages. For more information on preparation steps, ingredients and recommended sides check it out here! Its richness works well with meat. Topside has less fat running through it than other cuts making it leaner, and therefore it would work in a lower-fat stew, casserole or curry. Turn the oven to 170°C/150°C fan/ gas 3½ and roast for 50-55 minutes until a digital probe thermometer pushed into the centre of the meat reads 45°C for medium-rare or 55°C for medium. Remove tinfoil within last 15 minutes of cooking time. Roast the beef topside according to your desired temperature: 20 minutes per 500g, plus an additional 20 minutes for rare; 25 minutes per 500g, plus 25 minutes for … How to cook Topside beef Steak. I have owned the Weber Rotisserie for my 57cm kettle for about 4 months. Beef Topside is where the tail originates (the top hind end of the cattle). Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan (gas 4). Although these will never produce roast beef of the quality of the cuts mentioned above (rib, sirloin, and eye of the rump) one has to take account of the fact that they are typically half the price. Bag up and freeze for up to 1 month. To the gravy too quickly another 20-30 minutes until deep golden and crisp the. Sea salt a 1kg rolled topside joint, or diced and slowly stewed so the moist... Within last 15 minutes of cooking Sirloin, Rib or Fillet beef evenly with salt and pepper beef regularly it. 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