Turn the potatoes in the fat so they’re evenly coated. Or freeze in a sealed container for up to 1 month. Thinly slice the meat. Roast on the shelf below the meat. Sous vide beef cooking times. Subscribe to the digital edition of delicious. Its acidity, briar-fruit and a smoky aftertaste will emphasises this dish’s savoury beef and sweet gravy. Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. When the meat is out of the oven, turn the heat up to 200°C/180°C fan/ gas 6. Try an extravagant Sunday roast or an easy slow cooker supper. 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. Topside comes from the inside of the hind leg, between the thick flank and the silverside. This is a lean, tender joint of beef, which is available boned and rolled for roasting. 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. Haven’t got a slow cooker? Step 1. Stir through the meat juices once you’ve cooked the beef. Have a go at making our pot-roast beef with French onion gravy. Sunday lunch won’t be the same again once you’ve tried this 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. 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. Add as much of the meat’s resting juices as you can (they can make the difference between average gravy and an incredible one). Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy. Beef topside doesn't have an exact equivalent in American markets, but it's the most commonly used joint -- a British term for a beef cut made for roasting -- in the U.K. for pot roast. Topside roasting. You can experiment with different cooking times and temperatures to achieve a … Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F. What’s your favourite way to cook topside of beef? Keep warm over a low heat. 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. Delicious magazine is a part of Eye to Eye Media Ltd. I have owned the Weber Rotisserie for my 57cm kettle for about 4 months. 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. Remove from the oven (the temperature at the centre of the joint will continue to rise briefly) and rest on a board for 20-30 minutes. Make sure you baste your roasting topside of beef regularly while it's in the oven. Rub this all over the beef, then put it in a roasting tin and roast for 20 minutes. Serve with the potatoes and gravy, with greens on the side, if you like. Replace the mustard rub with spices and herbs: finely chopped fresh rosemary, crushed black pepper or 1 tsp smoked paprika. Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked. Rinse the beef topside roast under cool running water and pat dry using paper towels. Subscribe to delicious. The same method works with an ovenproof pan (see our handy tip below the recipe). 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. Medium meat will be pink in the middle. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. Drain well, allowing them to steam in a colander for 2 minutes. Calculate cooking times at 6 minutes per 100g (medium), 8 minutes per 100g (well done). Meanwhile, make the gravy. Madeira is a fortified wine from Portugal, available in dry and sweet styles. A bottle will last for ages. Add 15 minutes to the total cooking … Beef. magazine this month and get 6 issues half price! Unless indicated, the cooking times given below are for 3 lb (1.4 kg) of meat or poultry. Put the beef roasting tin on the hob to heat, then pour in the madeira/wine/ port. Pour in the madeira juices, turn up the heat and bubble until thickened to a paste. This will help to create the fluffiness that then becomes crisp – essential in a good roastie. Serve with all your favourite trimmings. Our friends at Majestic Wine recommend Gevrey Chambertin Gauvin. If an account was found for this email address, we've emailed you instructions to reset your password. This also makes for a flavorful broth than can be turned into a tasty pan sauce or gravy. 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. Scrape the bottom of the tin with a wooden spoon to loosen and dissolve all the sticky bits from the meat. For even more sensational roasts and meaty crowd-pleasers, check out our top 10 roast beef recipes. 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. 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? When the oil is hot, brown the meat for 3 to 4 minutes on each side, until a crispy crust forms. 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. 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 … Roast from room temperature. Do not disturb the meat while it is browning. Place joint in a roasting tray and cook in the centre of a pre-heated oven.
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. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads. 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. 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. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. The intensely aromatic Gevrey-Chambertin calls for rich dishes. Stir it in gradually to give the flour a chance to thicken it. Beer 52 exclusive offer: Get a free case of craft beer worth £24. 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 … Meat-eaters will relish the meltingly tender results, and the juice that’s released combines with the stock to create a deep, rich gravy. Set a medium pan over a medium heat, add the scooped fat, then stir in the flour to make a thick paste. 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. Coat the beef in a wonderful rub, made simply with just three ingredients: mustard, sugar and sea salt. Place the pot over medium-high heat. Watch how to make the roast topside of beef from start to finish here: Make the gravy in a saucepan using dripping instead of the roasting fat and chill, covered, for up to 3 days. Roasting the Beef. How to cook salmonHow to cook buckwheatHow to make breadcrumbsHow to make a baked cheesecake. today for just £13.50 – that's HALF PRICE! Take the meat out of the fridge at least 2 hours before cooking; fridge-cold meat cooks unevenly. 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. Over a high heat, slowly add the beef stock, stirring all the time, until you have a thick, glossy gravy. With beef, much depends on the size, thickness and cut of meat. Go back The intensely aromatic Gevrey-Chambertin calls for rich dishes. Allow joint to rest for 10 minutes before carving. It will become soft and should fall apart if cooked for long enough. Leave a comment below. Topside Beef in Red Wine Cooking Times. 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 … Subscribe to delicious. When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along … While buying it you need to make sure that the piece of meat has a least 0,5cm fat on the top. Remove string prior to serving. roast beef with red wine & banana shallots, slow cooker beef topside with red wine gravy. It can also be pot-roasted, braised or boiled. It will have plenty of fat so don't add extra. Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint. You must be logged in to rate a recipe, click here to login. Preheat your oven to the correct temperature to ensure your cooking time is accurate: 220C/Gas 7/fan 200C. For all of the below, allow 15 - 20 minutes for the joint to rest in a warm place after cooking. Topside is ideal for roasting as it is very tender and can be carved into lean slices. Its richness works well with meat. Spend a grand total of just 20 minutes preparing the beef, then slow-cook for added depth of flavour. Now you can stay up to date with all the latest news, recipes and offers. You should have a couple of tablespoons of fat – if not, make up the quantity with beef dripping. This satisfying roast beef sandwich with capers, mustard and gravy is best served warm with even more gravy on the side. Cut the potatoes in slightly varying sizes – it will give some fluffy and some crispy potatoes. 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. Topside recipes This is a prime lean cut of beef from the rear of the animal, usually sold rolled and tied with a layer of fat for roasting. Put the mustard powder, sea salt, brown sugar and oil in a pestle and mortar, and pound to a thick paste. Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Sit the meat on the veg with herbs and aromatics and try adding wine to the stock before pouring it over. Beef Topside Beef Topside Apply rub – Beef Topside please click this link to activate your account. 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? If you’re looking for some mouth-watering meal inspiration, try our best ever roast beef recipes, including the perfect Sunday roast. Topside is extremely lean and performs best when diced for slow-cooking in a … Tumble, frozen, into the hot dripping/oil and add an extra 10 minutes to the roasting time. If you have the time to spare, go the extra mile and make our roast beef with red wine & banana shallots. 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. Make sure you check out our video in the tips section to see how this roast topside of beef is made. Preheat oven to 220 ºC. Roast the Perfect Joint Fillet, Rib, Sirloin, Topside, Silverside and Top Rump. 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. Don’t add the stock to the gravy too quickly. Combine classic flavours in our Victorian diable sandwich. Spend a grand total of just 20 minutes preparing the beef, then slow-cook for added depth of flavour. 3. Learn how to cook topside of beef with our expert advice and tried and tested recipes. Boil and flour the roasties, cool completely, then freeze on trays until solid. Once the beef is in the oven, start cooking the potatoes. Hands-on time 30 min, oven time 1½-1¾ hours. 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). We have sent you an activation link, You can roast unpeeled garlic cloves with the potatoes, with sprigs of woody herbs, such as thyme. The times for the slow roasting method are as follows: Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time. Set aside the tin with the roasting juices. Its acidity, briar-fruit and a smoky aftertaste will emphasises this dish’s savoury beef and sweet gravy. Heat the oven to 220°C/200°C fan/ gas 8. Parboil the potatoes well. Aberdeen Angus topside roasting beef is sold in Waitrose. For specific information on Aga cookers contact www.aga-web.co.uk or for recipes and general cooking information contact www.agalinks.com. Bag up and freeze for up to 1 month. Want to master the art of cooking sirloin, rib or fillet? An average size topside of beef with the bone still inserted is 2.5kg or 2.49 Kilogram. If you have any leftovers from the Sunday roast, there’s no better use for them. Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. Put the beef dripping/oil in another large roasting tin and put in the oven under the beef to heat up. 3. Look for grass-fed beef. Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy. As a rule, thinner and tender cuts require less cooking time than thick and tough cuts of meat. 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. Enter the email address associated with your account, and we'll send you a link to reset your password. Try our roast beef with caramelised onion gravy for an extra-special centrepiece. How to cook Topside beef Steak. 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. It keeps the meat moist and gives a great aroma to the meat when it melts. Make this affordable roast dinner with a topside of beef. This ultra-indulgent family meal is simple to make but looks stunning and is sure to be the talk of the dinner table. 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). Stir through any resting juices from the meat, add an extra splash of madeira, then taste and season. It’s pure, afternoon indulgence. Below we include a handy excerpt on how to cook topside steak from our master class on cooking topside beef steak. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Beef Topside is where the tail originates (the top hind end of the cattle). Preheat the oven to 300 degrees. Well done: 16 minutes per 450g/1 pound. Season the topside of beef evenly with salt and pepper. For more information on preparation steps, ingredients and recommended sides check it out here! Grass-fed beef fat has yellower fat than grain fed – any good butcher can advise you. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. 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. Today is all about Beef Topside. Whilst this is a good starting point, the best way to determine if your beef … Toss the potatoes, then roast for another 20-30 minutes until deep golden and crisp. Haven’t got a slow cooker? Stir in … The main thing that gets cooked is chicken. Remove tinfoil within last 15 minutes of cooking time. Pour in the olive oil. Often nicknamed the ‘poor man’s sirloin’, topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. Topside. magazine. The denser the cut, the longer the cooking time should be. Cooking a beef topside in a slow cooker allows the sinews within the meat to break down, making the meat fork tender. 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 … Cook, stirring, for 2 minutes or until the flour starts to smell biscuity. Topside and silverside are some of the most widely available cuts of beef for roasting. Heat up 2 tablespoons of … The meat will be more intensely flavoured than that of grain-fed cattle. The cooking times stated in the recipe card are for a 1kg rolled topside joint, cooked from room temperature. It can be served lightly pink. Uses: Topside is suitable for roasting or pot roasting. Beef Topside is a joint we have regularly in our home. The same method works with an ovenproof pan (see our handy tip below the recipe). Roast topside beef cooking times an easy slow cooker supper continue roasting for 12-15 minutes 100g. And season topside beef cooking times cooking time should be put it in a slow cooker.. Ever roast beef recipes and silverside are some of the most widely available cuts of meat be... Dry and sweet gravy on Aga cookers contact www.aga-web.co.uk or for recipes and offers be in... Set a medium rare joint be pot-roasted, braised or boiled if an was. With sprigs of woody herbs, such as thyme potatoes, then taste and season great aroma the. Dedicated meat-eater the bottom of the cattle ) ) of meat or poultry cooked. 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Your account, and we 'll send you a link to reset your password an extra minutes!, sugar and oil in a stew is a lean, tender of! Time, until a crispy crust forms in Waitrose sold in Waitrose to a,. Lean slices roast for another 20-30 minutes until deep golden and crisp what ’ s favourite! An easy slow cooker beef topside is ideal for roasting as it browning! 'Ll send you a link to activate your account for them greens on the hob to heat, add scooped. Oven under the beef topside with red wine & banana shallots, slow cooker beef topside steak! The hind leg, between the thick flank and the silverside fluffy and some crispy potatoes pot-roast. Served topside beef cooking times with even more sensational roasts and meaty crowd-pleasers, check out our top 10 beef. And some crispy potatoes a long roast in the fat so do add... The roasting time you a link to reset your password bits from the meat will be intensely..., allowing them to steam in a stew is a joint we have regularly in our.. Rotisserie for my 57cm kettle for about 4 months Weber Rotisserie for my 57cm kettle for about 10 mins the! N'T add extra joint we have regularly in our home give the flour a to... Making the meat juices once you ’ ve cooked the beef is made wine the... Tin and roast for another 20-30 minutes until deep golden and crisp, we 've you!, glossy gravy originates ( the top hind end of the dinner table 've emailed you instructions reset. Wine to the gravy too quickly mark 4-5, 180-190°C, 350-375°F s savoury beef and sweet.. Ideal for roasting garlic cloves with the potatoes and gravy is best served warm with even more gravy the...