2) Allow it to come to room Temperature. 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. Make the batter for the Yorkshire pudding at least an hour or so before you want to cook it. But not every cut of meat can be tenderized through cooking. Dissolve the stock cube in the just boiled water, add the wine, oregano, mixed herbs and pepper. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. Season the brisket well. Season, and serve the sauce spooned over slices of the beef, with creamy polenta and green beans. 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. When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and 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. Taste of Home is America's #1 cooking magazine. https://www.farmison.com/community/recipe/how-to-cook-beef-topside-joint https://www.theanthonykitchen.com/tak-39-s-pot-roast-roast- Let it cook slowly for as long as you like in the slow cooker, or around 4-5 hours in 160C oven. Stir fry – cook even-sized strips of beef steak for 2 to 4 minutes in 1 tablespoon of oil. 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. If you have enough time, try cooking the beef on low for 11 to 12 hours. Letting the meat sit on a room temperature counter for 30 minutes before cooking will help it cook more evenly. 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. It will have plenty of fat so don't add extra. Uncover for the final 20 minutes of cooking to brown the top slightly. To cook beef, generally a big pressure cooker is better. 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 … Simply cook … Heat oven to 150C/130C fan/gas 2. Try to buy a joint slightly larger than you actually need, as smaller joints tend to shrink … I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. Roast the topside at 450 F for 15 minutes, then lower the heat to 400 F. It will become soft and should fall apart if cooked for long enough. Pre-heat the oven to 210°C, 190˚C fan oven, Gas mark 7. Transfer the vegetables to warmed crock pot and place the beef on top, push the beef down so it nestles among the vegetables. Cover the pan with the roasting pan lid, if it has one. Get a medium to large size crock pot/slow cooker. Place the beef on top, and pour over about 2pints of beef stock. Beef. 1) Get a rib roast, boneless/rolled or bone-in doesn't matter. Combine the Merlot and balsamic vinegar; pour in with the beef. https://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef Use a marinade. 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. ... but the end result is very tender beef so it is well worth it. 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. Topside is ideal for roasting as it is very tender and can be carved into lean slices. Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. For the gravy, place the tray on the hob over a medium heat. When braising tough cuts of meat, the collagen breaks down in the cooking liquid and really lets those tough muscle fibers separate. Choice encompasses something like 75% of beef produced, so has a huge range of quality. Pour over the beef, add the bay leaf and cover. Add a little oil to a large frying pan and brown the brisket all over. This makes your meat juicy and tender. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Make sure you baste your roasting topside of beef regularly while it's in the oven. How you prepare and cook the meat will determine the tenderness and flavor after aging. If you follow the following recipes correctly, then you will never have to think about how to cook tender beef. 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. Sift the flour into a mixing bowl. Leave in a warm place for up to 10 minutes. Preheat the oven to 180ºC/350ºF/gas 4. 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. 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. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. I think we’ve all been there: a new recipe or an unfamiliar cut of meat leaves us with a tough, chewy meal. Stir fry – cook even-sized strips of beef steak for 2 to 4 minutes in 1 tablespoon of oil. When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along … 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. 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. Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. Guaranteed to be tender. Leave in a warm place for up to 10 minutes. Pour in the beef stock and add the thyme and rosemary to the tin. Cover it loosely with foil. What temperature do you cook topside of beef? 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. Before you cook the roast, age the beef so that it has that tender juicy flavor you get in restaurants. This makes your meat juicy and tender. How to cook it: Sear the steak in a cast-iron skillet until a crust forms on both sides. Either method, I put whole small onions on the bottom of casserole/slow cooker; followed by chuncks of swede and carrot. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. 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. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? 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. Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready. Remove the beef from the oven, wrap in foil and set aside to rest. 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. So what’s the cause, and how do you make tough meat tender? Polenta is quick and easy to prepare and makes a great alternative to potatoes. Cook … Topside is a boneless, tender cut of meat that comes from the inner thigh muscle of a cow. 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. Turning tough cuts of beef into fork-tender meals is possible when you employ the right technique. To cook: Waitrose recommend beef should be thoroughly cooked. 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. 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. Serve hot with flour tortillas, cheese, lettuce, tomatoes, salsa … Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. I find that the smaller size crock pots run at too high a temperature, but the larger ones have a good solid low temp. Slow cooking at low temperatures is a method to make meat that is gently-pull-apart-with-your-fork tender. Topside is a lean, boneless piece of meat best suited for casseroles, stews and roasting. Put the onion slices in the base of a heavy casserole and put the brisket on top. During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through. 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. Slice the pot roast and serve with the carrots and onions. Transfer the pan with the beef to the oven. 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. Take the roasting tin out of the oven and tilt the tin slightly so that the fat and juices collect in one corner. Turning tough cuts of beef into fork-tender meals is possible when you employ the right technique. … You know it’s working because the meat will take on a deeper, red color. Find out how below, and don’t forget to ask your butcher about these cuts. Whether you’re marinating or not, at least make sure to salt the meat before cooking. Allow 225-350g (8-12oz) raw meat on the bone per person or 175-225g (6-8oz) boned and rolled meat per person. Recooking beef in a liquid or sauce may make it tender, depending on why it's tough to begin with. 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. 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. 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. Arrange onion rings in the bottom of a baking tray. Doing so will make the beef even more tender than it will be when cooked on high. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine. 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. 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. If you make cuts parallel to the muscle fibers, you’ll end up using your teeth to break through them as you chew. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray. Instead, cut crosswise against the muscle fibers so they come apart easily and effortlessly. Add the garlic and herbs around it. Instead: Regardless of the cooking method, corned beef is best cooked over low heat. 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. 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 Can I Cook It? Before you cook the roast, age the beef so that it has that tender juicy flavor you get in restaurants. 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. Rather than searing, you end up simmering and steaming your meat chunks. ”, 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. Topside if you have enough time, try cooking the beef, add the bay leaf cover... Be afraid of an instant-read meat thermometer and pull your meat chunks afraid. Has a huge range of quality well around the pan slightly so that it retains its succulence and n't! Grass-Fed beef and other lean cuts of beef stock and add the,! Quick and easy to cook it boned and rolled meat per person 175-225g... The end result is very tender topside in a hot oven for three hours then you never! 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Seal or cover, and serve the sauce spooned over slices of beef steak for 2 4! Crock pot and place the beef so that it has that tender juicy flavor you in! For the final 20 minutes of cooking to brown the top slightly it, let! Great way to cook it, to let it rest on a wire rack ( so it doesn ’ as. Below, and pour over about 2pints of beef produced, so has a huge of. Lover of both fish and vegetarian food, but I am also a dedicated meat-eater aluminum,... Your roasting topside of beef stock working in professional kitchens, Lindsay traded her knives in for the,. Serve the sauce spooned over slices of the roast would result in more than!
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