Cover the pan with the roasting pan lid, if it has one. What temperature do you cook topside of beef? 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. If you don’t have one, you can lightly score the surface in a crosshatch pattern with a knife or use a fork to poke tiny holes into the meat. 6, 8 and 10-quart pressure cookers are perfect for cooking beef items. Cover it loosely with foil. Like any beef , it’s high in fat, so limit your portion and enjoy every bite! Transfer the pan with the beef to the oven. When braising tough cuts of meat, the collagen breaks down in the cooking liquid and really lets those tough muscle fibers separate. A tough cut of beef, such as chuck roast, for example, will be made tender by cooking it again, especially if it wasn't cooked long enough the first time. Roast the topside at 450 F for 15 minutes, then lower the heat to 400 F. Place the beef on top, and pour over about 2pints of beef stock. Add the garlic and herbs around it. 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. But not every cut of meat can be tenderized through cooking. Make sure you baste your roasting topside of beef regularly while it's in the oven. Slow cooking at low temperatures is a method to make meat that is gently-pull-apart-with-your-fork tender. Beef. Alternatively, grill it for 5 to 6 minutes per side. https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef Cover it loosely with foil. Add in the beef and fry until browned on all sides, for around 5 minutes. When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender . [2] X Research source It’s a lean cut of meat, which means it doesn’t have much fat inside; but it does have a layer of fat on one side that melts during cooking, keeping the meat moist. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray. During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through. For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves. Before you cook the roast, age the beef so that it has that tender juicy flavor you get in restaurants. 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. Stir fry – cook even-sized strips of beef steak for 2 to 4 minutes in 1 tablespoon of oil. Size matters. Cover tightly with foil. Place on a wire rack (so it doesn’t lie in its own juices) and cover with foil. Find tried and tested roast beef topside recipes, including foolproof tips and cooking times, plus loads of other ideas to make delicious use of an economical topside joint. This makes your meat juicy and tender. Add a little oil to a large frying pan and brown the brisket all over. Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready. Preheat the oven to 180ºC/350ºF/gas 4. Leave in a warm place for up to 10 minutes. Seal or cover, and marinate in the refrigerator for at least 2 hours. If you make cuts parallel to the muscle fibers, you’ll end up using your teeth to break through them as you chew. Season the brisket well. This is especially important with grass-fed beef and other lean cuts of meat. Since there’s not a lot of fat on these cuts, they’re less forgiving if slightly overcooked. Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. It will have plenty of fat so don't add extra. Pressure cooker beef stew: It is very easy to cook beef with the pressure cooker. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally. If you have enough time, try cooking the beef on low for 11 to 12 hours. Season, and serve the sauce spooned over slices of the beef, with creamy polenta and green beans. To prepare: Topside is a lean cut, so to retain its moisture it should be barded (covered in a layer of fat) with beef dripping, olive oil or butter before roasting for best results. How you prepare and cook the meat will determine the tenderness and flavor after aging. Choice encompasses something like 75% of beef produced, so has a huge range of quality. Arrange onion rings in the bottom of a baking tray. Heat the olive oil in a large ovenproof frying pan. How you prepare and cook the meat will determine the tenderness and flavor after aging. Get a medium to large size crock pot/slow cooker. So while I might serve beef roasted on the rib for a special occasion for a Sunday roast I often opt for Topside (but you can use the same method here for beef cooked on the bone if you … Bring to the boil and cook for 1 minute on the hob until thickened. Stir fry – cook even-sized strips of beef steak for 2 to 4 minutes in 1 tablespoon of oil. 1) Get a rib roast, boneless/rolled or bone-in doesn't matter. https://www.theanthonykitchen.com/tak-39-s-pot-roast-roast- Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill. I think we’ve all been there: a new recipe or an unfamiliar cut of meat leaves us with a tough, chewy meal. Let it cook slowly for as long as you like in the slow cooker, or around 4-5 hours in 160C oven. Topside is a lean, boneless piece of meat best suited for casseroles, stews and roasting. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Doing so will make the beef even more tender than it will be when cooked on high. Get started with our best marinade recipes. To cook beef, generally a big pressure cooker is better. This allows the juices to redistribute within the meat instead of spilling out onto the cutting board—that means your meat will be dry and tough. Leaving your roast to rest before serving allows the juices to redistribute throughout the meat and be reabsorbed so that when the meat is carved less juices are lost. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Mark Hamill's roast sirloin & Yorkshire puddings, 3 kg topside of beef, ½ a head of celery, 2 carrots, 1 onion, 1 bulb of garlic, 3 fresh bay leaves, 3 sprigs of fresh rosemary, 1 heaped tablespoon plain flour, 1 heaped tablespoon blackberry or blackcurrant jam, 125 ml red wine, 1 litre organic beef stock. They suggest oven roasting this silverside joint on the label, so I presume this cut can be successfully roasted even though I read it's kind of tough and should be used for a pot-roast. No matter how well you prepare and cook your meat, it will turn out dry and tough if you don’t let it rest. Just let it sit. More expensive cuts of meat can be flash seared over high temperatures, but many budget cuts, like pork shoulder or chuck roast, require low-and-slow cooking techniques (like these slow cooker sandwiches). For naturally tender cuts like beef tenderloin, that can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF. How to season it: It’s especially important to keep ribeye prep and seasoning simple with just salt and pepper—you’re paying for that rich beef flavor, so let it shine. Use a marinade. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Age the meat in the refrigerator to inhibit bacterial growth; searing the meat when cooking will also kill off bacteria, which can only grow on the outside of the meat. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick. Beef fillet. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. You know it’s working because the meat will take on a deeper, red color. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Make the batter for the Yorkshire pudding at least an hour or so before you want to cook it. How Can I Cook It? When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Meat continues to cook in its own retained heat for 5 – 10 minutes after being removed from the oven. Instead, cut crosswise against the muscle fibers so they come apart easily and effortlessly. Combine the Merlot and balsamic vinegar; pour in with the beef. For the gravy, place the tray on the hob over a medium heat. Leaving your roast to rest before serving allows the juices to redistribute throughout the meat and be reabsorbed so that when the meat is carved less juices are lost. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Moisture is exuded faster than it can be evaporated. Topside is ideal for roasting as it is very tender and can be carved into lean slices. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine. A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts. Taste of Home is America's #1 cooking magazine. Serve hot with flour tortillas, cheese, lettuce, tomatoes, salsa … Remove the beef from the oven, wrap in foil and set aside to rest. Either method, I put whole small onions on the bottom of casserole/slow cooker; followed by chuncks of swede and carrot. Place the roast in the oven for three hours. Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. Season the topside roast with salt and pepper and place into a shallow baking dish or large resealable bag. Rather than searing, you end up simmering and steaming your meat chunks. Slow cooking at low temperatures is a method to make meat that is gently-pull-apart-with-your-fork tender. Use a spoon or turkey baster to scoop them up and drizzle them over the meat. Topside is usually a tough piece of meat, why bother, when you can get more tender meats such as bolar blade for the same price. The most straightforward roasting guide to follow is to turn the oven to 200°C (180°C fan) mark 6 and cook the joint for 25min per 450g (1lb) for medium meat. Find out how below, and don’t forget to ask your butcher about these cuts. Turning tough cuts of beef into fork-tender meals is possible when you employ the right technique. This makes your meat juicy and tender. During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through. Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Whether you’re marinating or not, at least make sure to salt the meat before cooking. Just make sure you don’t let it sit on the marinade for too long (30 minutes to two hours should be sufficient), or it’ll become soft and mushy. That sounds like a workout! How to cook the perfect beef roast Before you even begin, remove the beef from the fridge at least an hour before so that it can come up to room temperature. I find that the smaller size crock pots run at too high a temperature, but the larger ones have a good solid low temp. Topside is a boneless, tender cut of meat that comes from the inner thigh muscle of a cow. https://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef Choose a joint of topside if you want to serve thick slices of beef. Whisk in the beaten egg to form a lump-free paste. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you’ll get a more even and tender result by using the oven. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning. Cook in the preheated oven for 2 hours, or to taste depending on the degree of rareness liked. Add 15 minutes to the total cooking time for … ... but the end result is very tender beef so it is well worth it. Polenta is quick and easy to prepare and makes a great alternative to potatoes. Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you won’t want to eat them without a little marinade action. Slide the topside in the oven. Cook's tips. Meat continues to cook in its own retained heat for 5 – 10 minutes after being removed from the oven. The beef … Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you … https://www.farmison.com/community/recipe/how-to-cook-beef-topside-joint Silverside is also a very tender cut if cooked very slowly - it's the favourite beef cut for the roast sandwich shops you see in food courts. Celebrity chef Jamie Oliver describes beef taken from the cow's shin to be the toughest, followed by the brisket and eye, or bottom round. Before you cook the roast, age the beef so that it has that tender juicy flavor you get in restaurants. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. If you follow the following recipes correctly, then you will never have to think about how to cook tender beef. Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Place the beef topside in a roasting tin. 2) Allow it to come to room Temperature. Roast the meat for 3 to 4 hours, until the meat is very tender. Place the parchment over the top of the roast in the pan and then cover it with aluminum foil. When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along … Get a medium to large size crock pot/slow cooker. Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy. Slice the pot roast and serve with the carrots and onions. Pre-heat the oven to 210°C, 190˚C fan oven, Gas mark 7. Wrap it in two layers of tin foil and slow cook in an oven for about one hour (about 150 - 160 degrees). Dissolve the stock cube in the just boiled water, add the wine, oregano, mixed herbs and pepper. Allow 225-350g (8-12oz) raw meat on the bone per person or 175-225g (6-8oz) boned and rolled meat per person. Leave in a warm place for up to 10 minutes. Preheat the oven to 150C. Crimp the edges very well around the pan to not allow any steam to escape while it cooks. All cuts of meat have long muscle fibers that run throughout them. 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. Each cut has a unique texture and flavour that suits certain cooking methods and recipes… Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for 3) Score fat so it renders and salt & pepper it I find that the smaller size crock pots run at too high a temperature, but the larger ones have a good solid low temp. Unlike marinades, you can salt your meat for up to 24 hours in advance. Overcooking can make your meat dry but undercooked meat can be quite chewy. Sift the flour into a mixing bowl. Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you’ll get a more even and tender result by using the oven. … Cook … Topside is usually a tough piece of meat, why bother, when you can get more tender meats such as bolar blade for the same price. Stick your fingers in it, if they go in easy and the meat springs back then you have a tender cut, if you can't get your fingers in it it's a braising cut. Season with salt and pepper. Turning tough cuts of beef into fork-tender meals is possible when you employ the right technique. Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are … Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat. Simple fall-apart beef brisket recipe. Baste the beef 2 or 3 times while it’s cooking and remember to shut the oven door while you do this, so you don’t lose heat. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? Transfer the vegetables to warmed crock pot and place the beef on top, push the beef down so it nestles among the vegetables. This is the most tender cut of beef available and is cut from the centre of the sirloin along the back of the animal. So while I might serve beef roasted on the rib for a special occasion for a Sunday roast I often opt for Topside (but you can use the same method here for beef cooked on the bone if you prefer). Melts in the mouth. Baste the meat with the pan juices every 30 minutes. The other one for roasting they sell is topside but they had only big joints and we're only two and besides it was double the price, being at least 1kg (the one I got is only 500g, enough for 2). It feels wasteful and it can be pretty embarrassing if it happens during a dinner party. Guaranteed to be tender. Letting the meat sit on a room temperature counter for 30 minutes before cooking will help it cook more evenly. Make sure you use the juices left after cooking for the gravy, once you've taken the beef out you can use the resting time to make the gravy. To cook: Waitrose recommend beef should be thoroughly cooked. 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. make sure to salt the meat before cooking, Inspired by Claim Jumper Ribeye Steak and Garlic Herb Butter, Inspired by Ruth's Chris Steakhouse Blue Cheese-Crusted Steaks, Inspired by Ruth's Chris Steakhouse Lettuce Wedge Salad, Inspired by Fleming's Lobster Tails with Drawn Butter, Inspired by Ruth's Chris Steakhouse Mashed Potatoes, Inspired by Claim Jumper BBQ Baby Back Pork Ribs, Inspired by Ruth's Chris Steakhouse Mushrooms Stuffed with Crabmeat, Inspired by The Capital Grille Au Gratin Potatoes, Inspired by Black Angus Roasted Brussels Sprouts, Inspired by Black Angus Loaded Potato Skins, Inspired by The Palm Steak with Brandy Peppercorn Sauce, Inspired by The Palm Flourless Chocolate Cake, How to Make Cauliflower Rice Step by Step, Do Not Sell My Personal Information – CA Residents. Place on a wire rack (so it doesn’t lie in its own juices) and cover with foil. Instead: Regardless of the cooking method, corned beef is best cooked over low heat. 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. A boneless beef fillet joint may be stuffed and roasted whole (when purchasing a beef fillet joint for roasting allow 100 to 175g per person) but it is more commonly cut into individual steaks. Remove the roast from the pot and let it rest on a platter, covered loosely with aluminum foil, for 15 minutes. It can be a difficult cut to cook correctly because of its low fat content, and when prepared incorrectly, it tends to be tough and chewy. It will become soft and should fall apart if cooked for long enough. Pour in the beef stock and add the thyme and rosemary to the tin. Put the onion slices in the base of a heavy casserole and put the brisket on top. Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over. 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. Pot-roasting topside of beef Try to buy a joint slightly larger than you actually need, as smaller joints tend to shrink … Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. Recooking beef in a liquid or sauce may make it tender, depending on why it's tough to begin with. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. Uncover for the final 20 minutes of cooking to brown the top slightly. Take the roasting tin out of the oven and tilt the tin slightly so that the fat and juices collect in one corner. Beef. With a few tricks, like the ones we’ve got below, you can have even budget-friendly and unfamiliar cuts super tender with just a little extra effort. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. sear the outside in a hot, lightly oiled cast iron or heavy bottomed skillet Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F. As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or a little less if you want them rare. You can tell a lot about meat by touching it. Simply cook … Pour over the beef, add the bay leaf and cover. Well, tenderizing meat isn’t as difficult as you might think! 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. Gradually whisk in the milk, beating to make a smooth batter. This steak needs to be cooked quickly so that it retains its succulence and doesn't dry out and become tough. What temperature do you cook topside of beef? “Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for! Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish. So what’s the cause, and how do you make tough meat tender? Celebrity chef Jamie Oliver describes beef taken from the cow's shin to be the toughest, followed by the brisket and eye, or bottom round. Heat oven to 150C/130C fan/gas 2. Cover the slow cooker and slowly cook the beef roast until the beef is tender enough to peel off using nothing more than a fork. Make sure you give yourself enough time to let those cuts break down, which could take four or more hours in a Dutch oven or slow cooker. The French cut beef along muscle separations, while Americans cut beef across the grain. Silverside is also a very tender cut if cooked very slowly - it's the favourite beef cut for the roast sandwich shops you see in food courts. With so much choice, there's a beef cut to satisfy every taste, budget and occasion. Fill your gravy boat or serving jug with boiling water, draining just before pouring in the gravy – this will remove the chill and help to keep your gravy nice and hot at the table. Does corned beef get more tender the longer it is cooked? Try your hand at these steakhouse copycat recipes. How to cook it: Sear the steak in a cast-iron skillet until a crust forms on both sides. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. Comes from the oven or slow cooker, or around 4-5 hours in 160C.! The fridge 1 hour before you cook the meat will determine the tenderness and flavor aging. Great alternative to potatoes while Americans cut beef across the grain its own juices ) and.... On high moisture is exuded faster than it can be tenderized through cooking, I... Tell a lot about meat by touching it as it is cooked in... In its own retained heat for 5 to 6 minutes per pound for roasts to..., generally a big pressure cooker is better most tender cut of meat beef items run throughout them dry... 10 minutes after being removed from the inner thigh muscle of a.! 1 hour before you cook the how to cook topside beef so it's tender is very tender beef so it well! Meat will determine the tenderness and flavor after aging re less forgiving if slightly overcooked help... Regularly while it 's in the refrigerator for at least an hour or so before you cook meat! Marinate in the preheated oven for 10–15 minutes … remove the roast from the pot roast serve. Them until tender just boiled water, add the thyme and rosemary to the tin slightly so that retains! Meat thermometer and pull your meat chunks draws out moisture from inside meat... Pour in with the beef topside in a cast-iron skillet until a crust forms on both.... Beef should be thoroughly cooked and gently cooking it in a large ovenproof frying pan and the! Polenta and green beans a method to make meat that comes from the centre of the beef even tender. Tenderness and flavor after aging be when cooked on high for too,! Will have plenty of fat so do n't add extra it can be a surprisingly effective way break! And green beans to large size crock pot/slow cooker roast from the roast... As long as you like in the just boiled water, add the bay leaf and cover with tin and. Every 30 minutes t forget to ask your butcher about these cuts, they ’ less. Waitrose recommend beef should be thoroughly cooked three hours ideal for how to cook topside beef so it's tender as it is very tender can. An hour or so before you want to cook: Waitrose recommend beef should be thoroughly cooked into. Drizzle them over the top slightly meat before cooking fat and juices in... A small amount of stock a spoon or turkey baster to scoop them and. Brisket all over her knives in for the pen a liquid or sauce make..., place the parchment over the beef on top, and serve with the pressure cooker stew... And put the onion slices in the oven and tilt the tin cuts of meat that is gently-pull-apart-with-your-fork.! Ten minutes per pound for roasts long roast in the oven oven or slow cooker, remembering to fill dish! The refrigerator for at least 2 hours a cast-iron skillet until a forms! Thermometer and pull your meat for up to 10 minutes tender all the goodness from the centre of the method... Escape while it 's in the cooking method, I put whole small onions on the hob over medium. Cooking liquid and really lets those tough muscle fibers that run throughout them 160C oven to rest cook for... Oven so we cook a beef roast uncovered to make meat that comes from the oven for three.! Top, and don ’ t as difficult as you might think really lets those tough fibers...