Well done: 16 minutes per 450g/1 pound. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. For specific information on Aga cookers contact www.aga-web.co.uk or for recipes and general cooking information contact www.agalinks.com. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. It keeps the meat moist and gives a great aroma to the meat when it melts. Unless indicated, the cooking times given below are for 3 lb (1.4 kg) of meat or poultry. Preheat the oven to 300 degrees. For even more sensational roasts and meaty crowd-pleasers, check out our top 10 roast beef recipes. How to cook Topside beef Steak. Serve with the potatoes and gravy, with greens on the side, if you like. Put the mustard powder, sea salt, brown sugar and oil in a pestle and mortar, and pound to a thick paste. How to cook salmonHow to cook buckwheatHow to make breadcrumbsHow to make a baked cheesecake. Make sure you check out our video in the tips section to see how this roast topside of beef is made. Learn how to cook topside of beef with our expert advice and tried and tested recipes. today for just £13.50 – that's HALF PRICE! What’s your favourite way to cook topside of beef? Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint. Bag up and freeze for up to 1 month. If you’re looking for some mouth-watering meal inspiration, try our best ever roast beef recipes, including the perfect Sunday roast. Keep warm over a low heat. Pour in the olive oil. Preheat oven to 220 ºC. Rub this all over the beef, then put it in a roasting tin and roast for 20 minutes. Spend a grand total of just 20 minutes preparing the beef, then slow-cook for added depth of flavour. Meat-eaters will relish the meltingly tender results, and the juice that’s released combines with the stock to create a deep, rich gravy. 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? Cook, stirring, for 2 minutes or until the flour starts to smell biscuity. If you have any leftovers from the Sunday roast, there’s no better use for them. You can experiment with different cooking times and temperatures to achieve a … Now you can stay up to date with all the latest news, recipes and offers. Replace the mustard rub with spices and herbs: finely chopped fresh rosemary, crushed black pepper or 1 tsp smoked paprika. 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. Scrape the bottom of the tin with a wooden spoon to loosen and dissolve all the sticky bits from the meat. Remove string prior to serving. 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. Subscribe to delicious. Beef Topside Beef Topside Apply rub – Beef Topside Toss the potatoes, then roast for another 20-30 minutes until deep golden and crisp. Cut the potatoes in slightly varying sizes – it will give some fluffy and some crispy potatoes. 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. 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). Sous vide beef cooking times. Boil and flour the roasties, cool completely, then freeze on trays until solid. Roast the Perfect Joint Fillet, Rib, Sirloin, Topside, Silverside and Top Rump. Topside is ideal for roasting as it is very tender and can be carved into lean slices. Once the beef is in the oven, start cooking the potatoes. 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. Our friends at Majestic Wine recommend Gevrey Chambertin Gauvin. When the meat is out of the oven, turn the heat up to 200°C/180°C fan/ gas 6. Roasting the Beef.
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. Or freeze in a sealed container for up to 1 month. When the oil is hot, brown the meat for 3 to 4 minutes on each side, until a crispy crust forms. Aberdeen Angus topside roasting beef is sold in Waitrose. Rinse the beef topside roast under cool running water and pat dry using paper towels. Below we include a handy excerpt on how to cook topside steak from our master class on cooking topside beef steak. Make this affordable roast dinner with a topside of beef. Medium meat will be pink in the middle. Its acidity, briar-fruit and a smoky aftertaste will emphasises this dish’s savoury beef and sweet gravy. The main thing that gets cooked is chicken. You can roast unpeeled garlic cloves with the potatoes, with sprigs of woody herbs, such as thyme. 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. 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. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. 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. 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. Put the beef roasting tin on the hob to heat, then pour in the madeira/wine/ port. While buying it you need to make sure that the piece of meat has a least 0,5cm fat on the top. magazine this month and get 6 issues half price! Often nicknamed the ‘poor man’s sirloin’, topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. 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. Serve with all your favourite trimmings. This will help to create the fluffiness that then becomes crisp – essential in a good roastie. Grass-fed beef fat has yellower fat than grain fed – any good butcher can advise you. Roast from room temperature. 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. Stir through any resting juices from the meat, add an extra splash of madeira, then taste and season. Haven’t got a slow cooker? This ultra-indulgent family meal is simple to make but looks stunning and is sure to be the talk of the dinner table. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads. Try an extravagant Sunday roast or an easy slow cooker supper. Sunday lunch won’t be the same again once you’ve tried this Step 1. It will have plenty of fat so don't add extra. Preheat your oven to the correct temperature to ensure your cooking time is accurate: 220C/Gas 7/fan 200C. 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). It’s pure, afternoon indulgence. Its richness works well with meat. This is a lean, tender joint of beef, which is available boned and rolled for roasting. Hands-on time 30 min, oven time 1½-1¾ hours. Want to master the art of cooking sirloin, rib or fillet? 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