Are you tired of tough and chewy topside beef?
Do you want to know the secrets to cooking it so it’s tender and delicious?
Look no further!
In this article, we’ll explore different cooking methods and techniques to help you achieve the perfect roast or stew.
Whether you’re a seasoned cook or a beginner, we’ve got you covered.
So, grab your apron and let’s get started!
How To Cook Topside Beef So It’s Tender?
There are several ways to cook topside beef to ensure it’s tender and juicy. The first step is to remove the beef from the fridge at least an hour before cooking to bring it to room temperature. This will help it cook more evenly.
One popular method is roasting. 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 with deep sides and handles for easy movement. Season the meat with good quality sea salt just prior to cooking. Make a trivet by roughly chopping equal amounts of onion, carrot, and celery (or celeriac) plus a bay leaf, sprig of thyme, and a few black peppercorns. Place the beef fat side up onto the trivet which should line the base of the tray. Roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan (gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium-rare joint. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
Another method is braising. Cut the beef into large chunks and gently cook it in a stew. Topside has less fat running through it than other cuts, making it leaner and therefore perfect for a lower-fat stew, casserole or curry. It will become soft and should fall apart if cooked for long enough.
Pot-roasting topside is also a great idea because it means slow-cooking the joint in stock, eliminating any toughness in the meat. Sit the meat on the veg with herbs and aromatics, and try adding wine to the stock before pouring it over. Meat-eaters will relish the meltingly tender results, and the juice that’s released combines with the stock to create a deep, rich gravy.
Lastly, you can use a slow cooker to cook topside beef as a fall-apart joint. For stews, follow the stewing instructions and timings, and for a whole joint, make sure the meat is half submerged in liquid and follow our timings on the slow cooker recipe.
Understanding Topside Beef
Topside beef is a lean cut of meat that comes from the hindquarters of the cow. It’s a versatile cut that can be cooked in various ways, but it’s important to remember that it needs to be browned before cooking. Browning topside beef gives it a delicious crispy texture on the outside and prevents it from looking beige when it’s finally cooked.
When cooking topside beef, it’s essential to bring it to room temperature before cooking. This will help it cook more evenly and ensure that it’s tender and juicy. It’s also important to season the meat well with salt and pepper before cooking.
Roasting is a popular method for cooking topside beef. It involves cooking the meat at a high temperature for a short time to seal in the juices and then reducing the temperature to cook it slowly. This method produces a tender and juicy roast that can be sliced thinly and served with gravy.
Braising is another great way to cook topside beef. This method involves cutting the beef into large chunks and gently cooking it in a stew. The slow cooking process allows the meat to become soft and tender, making it perfect for stews, casseroles, or curries.
Pot-roasting is another popular method for cooking topside beef. It involves slow-cooking the joint in stock, which eliminates any toughness in the meat. Meat-eaters will relish the meltingly tender results, and the juice that’s released combines with the stock to create a deep, rich gravy.
Lastly, you can use a slow cooker to cook topside beef as a fall-apart joint. Slow-cooking topside beef in a slow cooker produces tender and juicy meat that falls apart easily. Follow the stewing instructions and timings for stews or make sure the meat is half submerged in liquid for a whole joint.
Preparing Topside Beef For Cooking
Before cooking topside beef, it’s important to prepare it properly. Start by removing the beef from the refrigerator at least an hour before cooking to bring it to room temperature. This will help it cook more evenly.
Next, season the meat with good quality sea salt just prior to cooking. If you plan on roasting the beef, choose a large, heavy-based roasting tray with deep sides and handles for easy movement. Make a trivet by roughly chopping equal amounts of onion, carrot, and celery (or celeriac) plus a bay leaf, sprig of thyme, and a few black peppercorns. Place the beef fat side up onto the trivet which should line the base of the tray.
If you plan on braising or pot-roasting the beef, cut it into large chunks and gently cook it in a stew or stock. Topside has less fat running through it than other cuts, making it leaner and therefore perfect for a lower-fat stew, casserole or curry.
Lastly, if you plan on using a slow cooker to cook topside beef as a fall-apart joint, make sure the meat is half submerged in liquid and follow the instructions and timings for stews or whole joints.
By properly preparing your topside beef before cooking, you can ensure that it turns out tender and juicy every time.
Slow Cooking Topside Beef For Maximum Tenderness
Slow cooking topside beef is a great option for achieving maximum tenderness. To start, remove the beef from the fridge at least an hour before cooking to bring it to room temperature. This will help it cook more evenly.
To slow cook topside beef, you can use a slow cooker. Start by preparing and trimming the meat, but there’s no need to brown it. Layer the vegetables on the bottom of the slow cooker crock, top with raw, trimmed roast meat and cover with the liquid mixture. Cover and cook on a low-heat setting for 9 to 10 hours or on a high-heat setting for 4 1/2 to 5 hours.
Another option is pot-roasting topside beef. Slow-cook the joint in stock, eliminating any toughness in the meat. Sit the meat on the veg with herbs and aromatics, and try adding wine to the stock before pouring it over. Meat-eaters will relish the meltingly tender results, and the juice that’s released combines with the stock to create a deep, rich gravy.
When slow cooking topside beef, make sure the meat is half submerged in liquid to ensure maximum tenderness. It’s also important to season the meat with good quality sea salt just prior to cooking.
Slow cooking topside beef is a great option for those who want a fall-apart joint that’s tender and juicy. It’s easy to do in a slow cooker or pot-roasting and requires minimal effort. Just make sure to give yourself enough time for slow cooking, as it can take several hours to achieve maximum tenderness.
Roasting Topside Beef To Perfection
Roasting topside beef is a popular method that can result in a delicious and tender roast. One important step is to brown the beef before roasting it. This gives you the delicious crispy ‘bits’ on the outside and avoids the ‘beige’ meat effect when it finally comes out of the oven. It’s pretty easy to prepare the beef for cooking: Heat a large frying pan with 2 tbsp of Olive oil on high so the oil’s very hot (not smoking!). Rub another tablespoon of oil onto your beef and season it well with some salt and pepper. Then using your hands, massage the seasoning into the beef with the oil all the way around so it’s well worked into the meat. Sear the beef in the hot oil frying pan, letting each side brown nicely, turning it around often to make sure all sides are browned. Don’t worry too much about the ends. These will pick up some color as you’re browning the sides, if you can still see some red meat on the ends, leave them.
For roast beef, you can use Delia Smith timings preheating the oven to 240°C (220°C fan)/475°F/gas mark 9 for the initial blast. Cook for 20 minutes at this temperature and then reduce the oven temperature to 190°C (170°C fan)/375°F/gas mark 5 and cook the beef for 15 minutes per 450g (1lb) of weight for rare, plus an additional 15 minutes for medium-rare and 30 minutes for well done.
When roasting topside beef, it’s important to let it rest after cooking. Once you remove it from the oven, put it onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
By following these tips and methods, you can cook topside beef to perfection and enjoy a delicious and tender roast.
Tips And Tricks For Cooking Topside Beef
Here are some tips and tricks for cooking topside beef:
1. Browning is key: For topside beef, browning is essential. This gives you the delicious crispy ‘bits’ on the outside and avoids the ‘beige’ meat effect when it finally comes out of the oven. Make sure to heat a large frying pan with olive oil on high so the oil’s very hot (not smoking!) and sear the beef in the hot oil frying pan, letting each side brown nicely, turning it round often to make sure all sides are browned.
2. Season it well: Rub another tablespoon of oil onto your beef and season it well with some salt and pepper. Then using your hands, massage the seasoning into the beef with the oil all the way around so it’s well worked into the meat. This will help to enhance the flavor of the beef.
3. Let it rest: Once cooked, remove the beef from the oven or slow cooker and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
4. Use a meat thermometer: To ensure that your topside beef is cooked to perfection, use a meat thermometer to check its internal temperature. The ideal temperature for medium-rare topside beef is 52°C.
5. Don’t overcook it: Overcooking topside beef can result in tough and dry meat. Make sure to follow cooking times and temperatures carefully to avoid overcooking.
By following these tips and tricks, you’ll be able to cook topside beef that’s tender, juicy, and full of flavor.
