Roasted topside beef recipe | Jamie Oliver recipes (2024)

FAQs

Roasted topside beef recipe | Jamie Oliver recipes? ›

Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef.

Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef.

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.

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.

Roasting – Sometimes labelled as the 'poor man's sirloin' topside makes for a delicious and cost-effective roasting joint that is easy to cut into equal slices and is best enjoyed when cooked to a light pink colour.

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.

Topside: Topside of beef is a lean boneless cut from the top of the inside hind leg, also called buttock steak.

Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise. Silverside. Silverside comes from the outside of the rear leg and sits between the knuckle and the topside.

What is the difference between chuck roast and topside roast? ›

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.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

The key to cooking the perfect roast beef is sealing your roast all over first. This locks in the flavour and gives it a nicer appearance. Pot roasting without sealing runs the risk of a joint reminiscent of school dinners. You also need to let it rest at the end of cooking to reabsorb moisture and firm up.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Topside of beef is a large, lean cut. Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. The topside muscle, being both lean and quite tender, makes an excellent roasting joint.

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.

Depending on joint size, roasting will likely take a minimum of 3 hours. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium. Rest loosely covered in foil for 20–30 minutes before carving against the grain.

Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise.

Traditional Roasting Joints

These are probably the most common and best known roasting joints and are usually the Silverside, Salmon cut and Topside. These cuts come from the top of the hind leg known as the Rump.