Roasted topside beef recipe | Jamie Oliver recipes (2024)

FAQs

Roasted topside beef recipe | Jamie Oliver recipes? ›

Braised – There's nothing better than a good hearty stew with juicy chunks of topside beef. The secret to braising the beef in a stew is making sure it is good for long enough, as this will allow the meat time to soften and become melt-in-the-mouth.

Braised – There's nothing better than a good hearty stew with juicy chunks of topside beef. The secret to braising the beef in a stew is making sure it is good for long enough, as this will allow the meat time to soften and become melt-in-the-mouth.

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.

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.

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.

Often nicknamed the 'poor man's sirloin', topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. It can be served lightly pink. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads.

For meat other than the very tender cuts (and that is about only rib or filet) you are cooking a lot too hot and short. Its so hot the meat muscles contract and and not long enough for the collagen to dissolve.

Do you cover roast beef when cooking? You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.

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.

What is another name for topside beef? ›

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.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks.

Despite their similarities as large, affordable beef roasts, top round roast and chuck roast don't work well when used interchangeably. Because it's far leaner, top round roast doesn't deliver the same velvety, flavorful result you get from a braised chuck roast.

Marinate the meat.

Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef. And naturally-occuring enzymes like papain in papayas and bromelain in pineapples can likewise help soften your steak.

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.

Due to its natural toughness, 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!