Roasted topside beef recipe | Jamie Oliver recipes (2024)

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Roasted topside beef recipe | Jamie Oliver recipes? ›

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.

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.

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. 14 minutes per lb.

Add a good grind of pepper once the paste is rubbed into the meat. Cook the beef covered with foil- this stops the outside from cooking faster than the inside and keeps moisture locked into the meat.

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.

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! Be sure to either bake or pan-fry!

Topside is in the same place as the Top Round, located at the 'top' of the animal's rear-end. In the British Beef terminology, the American 'round' is divided into three sections: Rump, Topside and Silverside.

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.

Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it. Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.

Is it better to cook a roast at 325 or 350? ›

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.

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!

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

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 is ideal for roasting as it is very tender and can be carved into lean slices.

A better bet than topside for the same price is probably bolar blade because while it can have a bit of gristle it is softer and more tender. I'd steer clear of gerello (aka girello) roasts as they are very lean and can become dry very quickly.

Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.

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.

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.

Cook It Slowly

Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender. Cuts like this come from active muscles in the animal such as the shoulder or the chest area, which get more of a workout (making them quite tough).