For the gravy, make up 500ml of beef stock, then deglaze roasting tray with this stock stirring in all the caramelised juices from the tray. To cook: Waitrose recommend beef should be thoroughly cooked. Place joint in a roasting tray and cook in the centre of a pre-heated oven. For rib, topside or top rump joints Step 1 Seal the joint in a hot pan for 3-4 minutes over a … Topside and silverside are some of the most widely available cuts of beef for roasting. Place the beef fat side up onto the trivet which should line the base of the tray. 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. Haven’t got a slow cooker? A good guide for temperatures is rare is 15.6 degrees C Celsius/60C, medium is 70C/70C and well done is 80C/176F. When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along … Make sure you baste your roasting topside of beef regularly while it's in the oven. Working in documentary journalism, Cartmell wrote about a wide variety of subjects including racism in professional sports. Allow joint to rest for 10 minutes before carving. Copyright 2021 Leaf Group Ltd. / Leaf Group Media, All Rights Reserved. Free Standard delivery when you spend over £40*. Medium meat will be pink in the middle. Slow-simmer cooking … The first is inserted into the thickest part of the raw meat and cooked until the desired temperature; the other is inserted after roasting to ensure the beef is cooked correctly. Make sure to give it a little attention throughout the cooking time, too. Beef Topside is a joint we have regularly in our home. Two types are readily available. 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. Step 1. 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. Well done: 16 minutes per 450g/1 pound. As the beef is usually cooked more toward well done, the length of time each piece of meat is cooked increases. STEP 1. I have owned the Weber Rotisserie for my 57cm kettle for about 4 months. Rinse the beef topside roast under cool running water and pat dry using paper towels. For a pot roast or slow roast, cook 30 to 40 minutes per pound plus an additional 30 to 40 minutes. COOK MEAT FROM ROOM TEMPERATURE: If possible, take the meat from refrigerator about 30 minutes before cooking. The main thing that gets cooked is chicken. A piece of topside boned and rolled is 1.5kg or 15.9 Kilogram for six generous portions. 30–35 mins Slow-cooking times. Place the beef fat side up onto the trivet which should line the base of the tray. Refer to your silverside of beef recipe for accurate cooking times. 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. Let the meat come up to room temperature before cooking. Roast the beef over an indirect medium heat in a Weber Premium Grill Rack using a Weber Drip Pan underneath to capture the fat and juices for approximately 1 ½ hours, or until the core temperature reaches 60°C (medium rare). Silverside (uncorned), blade, round, topside, eye round, oyster blade. 160°C. It is then cooked with a lid on the pan under a gentle heat in the oven (180 degrees Celsius/177 degrees Celsius/gas mark 4) for about 4 hours and 30 minutes or until the beef is tender. For a 2cm thick steak, cook for 6 to 7 minutes on each side for well done, for 4 to 5 minutes on each side for medium and for 3 … Don’t just chuck the joint in the oven and forget about it until the timer goes off. Cooking a beef topside in a slow cooker allows the sinews within the meat to break down, making the meat fork tender. Cartmell attended the University of Lincoln and London Metropolitan University, gaining degrees in journalism and film studies. An average size topside of beef with the bone still inserted is 2.5kg or 2.49 Kilogram. Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy. Cuts of beef boned and rolled are easier to carve once cooked. Give your beef some TLC. This also makes for a flavorful broth than can be turned into a tasty pan sauce or gravy. 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. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy. Continue roasting for 20 minutes per … Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint. Many chefs recommend roasting a piece of beef with the bone still inserted as this makes the meat more flavourful. An average size topside of beef with the bone still inserted is 2.5kg or 2.49 Kilogram. 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). Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. 10 Charter Road, Canalside, Ripon, North Yorkshire, HG4 1AJ Registered in England. 8am-7pm Mon - Fri / 9am-1pm Sat. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. 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). Another common way of cooking topside of beef is to braise or pot roast it. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns. Cooking times are measured by weight. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Season the meat with good quality sea salt just prior to cooking. Generally this is one of the leanest, or most fat-free, cuts of beef available, but it is often bought surrounded by a layer of fat. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8). Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. After roasting a joint of topside beef, it should be left to rest for 20 minutes before carving. To ensure the meat is cooked to the desired consistency, a meat thermometer should also be used. 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. 9am-6pm Mon - Fri / 9am-1pm Sat, "Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such...", How To Make Ox Cheek Cooked In Stout With Parsnip Mash, How To Cook Haggis on Toast with Brown Sauce and Fried Egg, How To Cook Polish Borscht and Corned Beef Dumplings, How To Cook The Free Range Chicken Hotdog, How To Cook Griddled Pork Escalope with Mustard, How To Cook Chicken Sausage and Leek ‘Cassoulet’, How To Slow Roast Lamb on Boulangère Potatoes, How To Cook Ham and Leek Croquettes with Saffron Mayonnaise, How To Cook Ham and Spinach Orzo ‘Risotto’, How To Cook Roast Carrots and Parsnips with Curried Granola, How To Bake Mushroom and Swiss Cheese Galette, How To Cook Roast Jerusalem Artichokes with Schmaltz and Miso, The best seasonal recipes sent straight to your inbox, © 2021 Farmison & Co, All Rights Reserved. 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