Topside Of Beef

[NoMercy]

How would you cook yours?

I've cooked it a few times but it's always tasted a bit chewy and I'm not a fan of having to chew food for ages. Ideally I'd like it medium rare (medium at a push). Let's say for argument's sake it's a 1kg joint.

Any tips would be appreciated. Thank you.

[Islay]

I do it this way
https://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef/

[dannyk13]

This should give you a tender joint:-
http://allrecipes.co.uk/recipe/35343/slow-roasted-beef-topside.aspx

[NoMercy]

Thanks very much - this is one thing that OH and I are at odds with. Beef is the only roast he considers to be a "proper roast dinner" whereas beef is the last thing on earth I would choose for my Sunday roast. However, I did promise him I'd do it.

[DTCwordfan]

One thing folk do is they don't take it out of the fridge or packaging....1 hr before and pat dry



One good tip -spread and massage some duck or goose fat on top of it as it doesn't have much fat in the meat. Then season - sea salt.


Make your veg trivet - I like celeriac, carrots, celery root etc and throw in a bay leaf, sprig of thyme and a few black peppercorns etc

I cook at 200 fan and reduce to 170 after 20 minuts and give it 10 to 12 minutes per half kilo - resting then for 20 under foil and a tea-towel - roasted veg to the gravy......

[NoMercy]

Thanks for the tip, DT.

[EcclesCake]

Personally I don't rate topside as a roasting joint and would pot roast it very gently.

[rowanwitch]

Make sure you rest it for long enough after cooking. I use a roasting bag and it traps all the juices to make lovely gravy. I would also consider paying a little extra and asking for the aitch cut next time which tends to be the most tender

[ummmm]

I always cook it for less than suggested for medium rare and rest it for longer.

[Voltage]

What is the best cut of beef for roasting?

[EcclesCake]

Rib or sirloin on the bone for me.

[DTCwordfan]

a couple of ribs, voltage, or what the French called Cotes de Boeuf.

[NoMercy]

Last NYD I did a beef wellington with a whole chateaubriand. That was just lovely, but you don't get any stock for gravy which I definitely will need this Sunday.

[gollob]

Topside will always be a bit chewy unless you cook it in a slow cooker. The reason is it has no natural fat on it. Far better to buy a forerib of beef on the bone which will have marbled fat in it which will give it a better flavour and will be very tender, Also a big thing is go to a proper butcher and not a supermarket

[NoMercy]

Well we're stuck with topside now, as we filled up the freezer with lamb, beef and pork when they were all half-price. My OH does love a bargain.