Roast Topside Of Beef With Yorkshire Puddings Recipe | Waitrose & Partners (2024)

FAQs

How do you cook topside so it is tender? ›

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. Sit the meat on the veg with herbs and aromatics, and try adding wine to the stock before pouring it over.

Roasting – Sometimes labelled as the 'poor man's sirloin' topside makes for a delicious and cost-effective roasting joint that is easy to cut into equal slices and is best enjoyed when cooked to a light pink colour.

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

Because it's naturally tough, Topside beef steaks are more often not tenderised or pounded using a tenderiser. Once gone through this process, you're left with a thin slice of meat!

Depending on joint size, roasting will likely take a minimum of 3 hours. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium. Rest loosely covered in foil for 20–30 minutes before carving against the grain.

Topside: Topside of beef is a lean boneless cut from the top of the inside hind leg, also called buttock steak. Topside is ideal for roasting as well as cold cuts and makes delicious spiced beef.

Topside of beef is a large, lean cut. Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. The topside muscle, being both lean and quite tender, makes an excellent roasting joint.

How to Roast Beef Like a Pro. Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water!

Should you sear beef before roasting? ›

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

It totally depends on the cut. Chuck etc get tender with prolonged cooking, because they have a lot of connective tissue which melts in a braise. Leaner beef will just get tough.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.

Take the roasting tin out of the oven and tilt the tin slightly so that the fat and juices collect in one corner. Use a spoon or turkey baster to scoop them up and drizzle them over the meat. 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.

Add Some Fruit. In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too long—it will make the meat soft. You can blend fruit to create a marinade.

First 25% of the cooking time should be at 240°c /475°f Gas Mark 9 then reduced to 160°c /325°f / Gas mark 3 for the rest of the cooking time. Fillets or thin pieces of meat reduce by a few min per kg.

Topside: Topside of beef is a lean boneless cut from the top of the inside hind leg, also called buttock steak. Topside is ideal for roasting as well as cold cuts and makes delicious spiced beef. Stews, casseroles and pies also work beautifully with this cut.