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.

Beef has a lot of collagen in it, and that's what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.

Place the beef fat side up onto the trivet which should line the base of the tray. 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).

A #LowHowgill #ShorthornBeef topside joint goes. great on a rotisserie. Give it a bit of a dry rub. marinade & away you go!

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.

Traditional roasting technique

Place the topside on an oven tray and transfer to the oven. Set a timer for 10 minutes. Reduce the heat to 145°C and then cook for a further 20 minutes per 500g (plus an extra 10 minutes for good luck!). Remove the topside from the oven and leave to rest for at least 45 minutes.

Notv enough liquid or meat that is too lean. Cooking it at too high a temperature can also cause a tough roast.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

A topside of beef can be slow cooked in the oven and used for a roast dinner. Leftover topside meat makes for really delicious roast beef sandwiches the next day! It can also be used, less commonly, in stews and casseroles. If it's cut into cubes, it can then be slow-cooked in a casserole until it falls apart.

Should you bake a roast covered or uncovered? ›

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.

It is versatile and can be cooked using various methods such as grilling, pan-frying, or roasting. To enhance its tenderness and flavor, it is often marinated or seasoned before cooking. Topside steak is commonly used in dishes like stir-fries, steak sandwiches, or thinly sliced for sandwiches and wraps.

Prime Rib Boneless Rotisserie Roast

Prime Rib is ever tender and flavourful.

While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat.

This was 3 lbs., put it on the kettle with the Cajun Bandit rotisserie around 275 with red oak chunks. It took an hour and 15 minutes to reach 125. Rested it for 20 minutes, sliced and served.

Some cuts are tender and need to be roasted, dry. Other cuts are tougher and need to be cooked at a lower temperature, for longer, covered, and with liquid (water of boullion in the pot). These cuts will be tough if you cook them too quickly, too hot, uncovered, and without liquid.