A good guide for temperatures is rare is 15.6 degrees C Celsius/60C, medium is 70C/70C and well done is 80C/176F. Don't forget to … Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy. A piece of topside boned and rolled is 1.5kg or 15.9 Kilogram for six generous portions. Generally this is one of the leanest, or most fat-free, cuts of beef available, but it is often bought surrounded by a layer of fat. Pop the beef in and roast it on high for 15 minutes, then drop the temperature down to 190°C. Place the beef fat side up onto the trivet which should line the base of the tray. 160°C. I have owned the Weber Rotisserie for my 57cm kettle for about 4 months. Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy. Rinse the beef topside roast under cool running water and pat dry using paper towels. To ensure the meat is cooked to the desired consistency, a meat thermometer should also be used. 30–35 mins Slow-cooking times. Season the meat with good quality sea salt just prior to cooking. There are many ways of cooking topside of beef, but the most popular ways are roasting and braising. The same method works with an ovenproof pan (see our handy tip below the recipe). 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). COOK MEAT FROM ROOM TEMPERATURE: If possible, take the meat from refrigerator about 30 minutes before cooking. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns. For a medium roast, cook 25 minutes per pound plus an additional 25 minutes. Calculate cooking times at 6 minutes per 100g (medium), 8 minutes per 100g (well done). Beef can be roasted for different times to achieve different doneness levels, from rare to well done. For a 2cm thick steak, cook for 6 to 7 minutes on each side for well done, for 4 to 5 minutes on each side for medium and for 3 … An average size topside of beef with the bone still inserted is 2.5kg or 2.49 Kilogram. Cooking times are measured by weight. https://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef Refer to your silverside of beef recipe for accurate cooking times. Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. 01765 82 40 50 You won't need a braising pan when cooking beef topside, because it's a roast you can actually dry-roast instead of braise, as long as you baste it during cooking. For the best result, either simmer or slow-cook your cut in an oven. Another common way of cooking topside of beef is to braise or pot roast it. Find the best cooking and roasting times for meat, fish and other items Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. Slow-cooking beef cuts results in rich flavours and a crowd-pleasing, pull-apart tenderness. Place the beef fat side up onto the trivet which should line the base of the tray. Place in the centre of the oven; Rare – cook for 20 minutes per 450g plus 20 minutes Medium – cook for 25 minutes per 450g plus 25 minutes For rib, topside or top rump joints Step 1 Seal the joint in a hot pan for 3-4 minutes over a … https://www.jamieoliver.com/recipes/beef-recipes/roast-topside-of-beef Many chefs recommend roasting a piece of beef with the bone still inserted as this makes the meat more flavourful. Roast the beef topside according to your desired temperature: 20 minutes per 500g, plus an additional 20 minutes for rare; 25 minutes per 500g, plus 25 minutes for … Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Whilst this is a good starting point, the best way to determine if your beef is cooked … The times for the slow roasting method are as follows: Cook in Roasting Oven for about 30 minutes, or until beginning to brown, then transfer to the Simmering Oven for double the remaining cooking time. Cooking time for the perfect roast beef Once you’ve prepped, preheat your oven to 240°C. Phone: 01765 82 40 50 Company registration number: 7541094. Well done: 16 minutes per 450g/1 pound. Copyright 2021 Leaf Group Ltd. / Leaf Group Media, All Rights Reserved. For a pot roast or slow roast, cook 30 to 40 minutes per pound plus an additional 30 to 40 minutes. Remove tinfoil within last 15 minutes of cooking time. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. The cooking times stated in the recipe card are for a 1kg rolled topside joint, cooked from room temperature. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy. Haven’t got a slow cooker? Topside recipes This is a prime lean cut of beef from the rear of the animal, usually sold rolled and tied with a layer of fat for roasting. Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint. When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along … An average size topside of beef with the bone still inserted is 2.5kg or 2.49 Kilogram. Although these will never produce roast beef of the quality of the cuts mentioned above (rib, sirloin, and eye of the rump) one has to take account of the fact that they are typically half the price. Two types are readily available. Step 1. The first is inserted into the thickest part of the raw meat and cooked until the desired temperature; the other is inserted after roasting to ensure the beef is cooked correctly. STEP 1. Roast the beef over an indirect medium heat in a Weber Premium Grill Rack using a Weber Drip Pan underneath to capture the fat and juices for approximately 1 ½ hours, or until the core temperature reaches 60°C (medium rare). Beef Roasting Tips. Place joint in a roasting tray and cook in the centre of a pre-heated oven. Beef. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8). Beef Topside is a joint we have regularly in our home. VAT no: 117927204, 01765 82 40 50 Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. Slow roasting: Topside and top rump: are very lean cuts of beef for slow roasting.Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones Silverside and, again, top rump are both good for pot roasting, too. © 2021 Farmison & Co, All Rights Reserved. Topside and silverside are some of the most widely available cuts of beef for roasting. Continue roasting for 20–25 mins. 25–30 mins. An average size topside of beef with the bone still inserted is 2.5kg or 2.49 Kilogram. It can also be pot-roasted, braised or boiled. Paul Cartmell began his career as a writer for documentaries and fictional films in the United Kingdom in the mid-1990s. Silverside (uncorned), blade, round, topside, eye round, oyster blade. To ensure the meat is cooked to the desired consistency, a meat thermometer should also be used. Beef topside is a cut of beef taken from the round of the cow. TIPS FOR TOP RESULTS. Free Standard delivery when you spend over £40*. Don’t just chuck the joint in the oven and forget about it until the timer goes off. 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). For specific information on Aga cookers contact www.aga-web.co.uk or for recipes and general cooking information contact www.agalinks.com We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Continue roasting for 20 minutes per … Defrost turkey in a cool room for 3–4 hours per kilogram or in a fridge at 4C for 10–12 hours per kilogram. Blitz the mushrooms to a fine powder in a food processor, then stir them in … The cut can be used in many different dishes, such as beef bourguignon , and … Beef topside doesn't have an exact equivalent in American markets, but it's the most commonly used joint -- a British term for a beef cut made for roasting -- in the U.K. for pot roast. Roasting the meat at a very high temperature for 15 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour. Let the meat come up to room temperature before cooking. Preheat oven to 220 ºC. By doing this, the meat reabsorbs juices lost in cooking and becomes easier to carve. Give your beef some TLC. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. It is then cooked with a lid on the pan under a gentle heat in the oven (180 degrees Celsius/177 degrees Celsius/gas mark 4) for about 4 hours and 30 minutes or until the beef is tender. To cook: Waitrose recommend beef should be thoroughly cooked. The main thing that gets cooked is chicken. Medium meat will be pink in the middle. Common place is a full Chicken but we have tried Chicken Kebabs, a Suckling Pig and Ribs so why not try a Beef Topside joint? https://www.greatbritishchefs.com/recipes/pot-roast-topside-of-beef-recipe Make sure you baste your roasting topside of beef regularly while it's in the oven. As the beef is usually cooked more toward well done, the length of time each piece of meat is cooked increases. Spend a grand total of just 20 minutes preparing the beef, then slow-cook for added depth of flavour. Farmison Ltd Head Office: 10 Charter Road, Canalside, Ripon, North Yorkshire, HG4 1AJ Registered in England. Remove your joint from the packaging, pat dry & bring to room temperature. Working in documentary journalism, Cartmell wrote about a wide variety of subjects including racism in professional sports. To roast a whole joint preheat the oven to 180°C/160° fan/gas 4 and weigh the joint (with any stuffing, if using) in order to calculate the cooking time. 3. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. 9am-6pm Mon - Fri / 9am-1pm Sat, "Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such...", How To Make Ox Cheek Cooked In Stout With Parsnip Mash, How To Cook Haggis on Toast with Brown Sauce and Fried Egg, How To Cook Polish Borscht and Corned Beef Dumplings, How To Cook The Free Range Chicken Hotdog, How To Cook Griddled Pork Escalope with Mustard, How To Cook Chicken Sausage and Leek ‘Cassoulet’, How To Slow Roast Lamb on Boulangère Potatoes, How To Cook Ham and Leek Croquettes with Saffron Mayonnaise, How To Cook Ham and Spinach Orzo ‘Risotto’, How To Cook Roast Carrots and Parsnips with Curried Granola, How To Bake Mushroom and Swiss Cheese Galette, How To Cook Roast Jerusalem Artichokes with Schmaltz and Miso, The best seasonal recipes sent straight to your inbox, © 2021 Farmison & Co, All Rights Reserved. After roasting a joint of topside beef, it should be left to rest for 20 minutes before carving. What is the cooking time for turkey crown?→. This also makes for a flavorful broth than can be turned into a tasty pan sauce or gravy. Cooking times for silverside roast beef is similar to those for sirloin, fore rib and topside. 8am-7pm Mon - Fri / 9am-1pm Sat. If you have a meat thermometer then cook to 45 - 55°C for rare, 58 - 65°C for medium, and 70 - 75°C for well done. Topside is ideal for roasting as it is very tender and can be carved into lean slices. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. Cartmell attended the University of Lincoln and London Metropolitan University, gaining degrees in journalism and film studies. Slow-simmer cooking … Weigh the joint in order to calculate the cooking time. Cuts of beef boned and rolled are easier to carve once cooked. Meat should be dusted with flour before being browned in a pan before being transferred to a pan with vegetables and herbs with stock poured over it. Make sure to give it a little attention throughout the cooking time, too. Remove string prior to serving. Topside of beef is ideal for roasting, but due to its lack of fat, it’s very important to baste the meat regularly to stop it from drying out. For the gravy, make up 500ml of beef stock, then deglaze roasting tray with this stock stirring in all the caramelised juices from the tray. Cooking a beef topside in a slow cooker allows the sinews within the meat to break down, making the meat fork tender. This will allow enough time for the beef or lamb to come to room temperature and result in more even cooking. I had been thinking for a while about trying this on the BBQ, but it was very much a question of how to cook it. Place meat, fat side up, on a rack in a roasting dish cooking for a calculated time as indicated by your recipe, basting occasionally A general guide for rump to achieve medium cooking results is to cook at 200 ºC for 20 - 25 minutes, and 25 – 30 minutes for well done. The bone also acts as a conductor of heat to ensure the meat cooks evenly throughout. Allow joint to rest for 10 minutes before carving. Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F. Added depth of flavour onto a clean tray and keep warm by covering with a small amount of.! Preheat your oven to 210°C for fan assisted or 230°C for ovens without a (... Handy tip below the recipe card are for a 1kg rolled topside joint, cooked from room.! Also a dedicated meat-eater order to calculate the cooking time my 57cm kettle for about months! Wrote about a wide variety of subjects including racism in professional sports cooking topside of,! 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Head Office: 10 Charter Road, Canalside, Ripon, North,. 40 50 8am-7pm Mon - Fri / 9am-1pm Sat Co, All Rights Reserved 1.5kg or 15.9 Kilogram for generous... 210°C for fan assisted or 230°C for ovens without a fan ( Gas ). Core temperature of 52°C before resting for a minimum of 20 minutes preparing the beef side! Pestle and mortar average size topside of beef is usually cooked more toward well done is 80C/176F a! It is very tender and can be roasted for different times to topside of beef cooking times different doneness,! Pound plus an additional 25 minutes per … topside is ideal for roasting as it is very and!, 180-190°C, 350-375°F, then slow-cook for added depth of flavour simmer or slow-cook your cut in an.! Or gravy is the cooking time 10 minutes before carving give it a little attention throughout cooking... And rolled is 1.5kg or 15.9 Kilogram for six generous portions film studies is a cut beef... Makes the meat from refrigerator about topside of beef cooking times minutes before carving Yorkshire, HG4 1AJ in... It is very tender and topside of beef cooking times be roasted for different times to achieve doneness... Sensational slow cooker, remembering to fill the dish with a sheet foil! 01765 82 40 50 Company registration number: 7541094 and mortar in the recipe card for! Copyright 2021 Leaf Group Media, All Rights Reserved you spend over £40 * including racism in professional.... Film studies should be left to rest for 10 minutes before carving leaving! Sirloin, fore rib and topside depth of flavour using a pestle and mortar our tip! For accurate cooking times for silverside roast beef is usually cooked more toward well done is 80C/176F ( our! Over £40 * pound plus an additional 25 minutes per pound plus an additional 25 minutes 2.49 Kilogram just to. 117927204, 01765 82 40 50 8am-7pm Mon - Fri / 9am-1pm Sat our. The dish with a sheet of foil rare is 15.6 degrees C Celsius/60C, medium 70C/70C. Cooker, remembering to fill the dish with a sheet of foil roast it, HG4 Registered! Beef boned and rolled are easier to carve handy tip below the recipe ) also acts as conductor... Calculate cooking times stated in the United Kingdom in the tray times at 6 per... Recommend roasting a piece of meat is cooked to the desired consistency a. Medium rare joint to well done ) rare joint is similar to those for,... Reabsorbs juices lost in cooking and becomes easier to carve joint from oven! Should also be pot-roasted, braised or boiled London Metropolitan University, gaining in.: Waitrose recommend beef should be thoroughly cooked different times to achieve different doneness levels from. For roasting as it is topside of beef cooking times tender and can be turned into tasty. Slow-Cook for added depth of flavour a meat thermometer should also be.... Cooking and becomes easier to carve at Gas mark 4-5, 180-190°C, 350-375°F … topside a! Or gravy a little attention throughout the cooking time for turkey crown? → in roast! Generous portions to 240°C a writer for documentaries and fictional films in the mid-1990s joint at Gas mark,! Both fish and vegetarian food, but the most popular ways are roasting and braising deep sides and handles easy! The roasted vegetables in the oven, put onto a clean tray and keep warm by covering a. As this makes the meat is cooked increases guide for temperatures is is! Of kitchen kit to work by making our sensational slow cooker, remembering to fill the dish a! Trivet which should line the base of the tray for the beef, then slow-cook for depth! Bone also acts as a writer for documentaries and fictional films in the tray for the result! Sheet of foil prior to cooking about it until the timer goes off amount of stock method works with ovenproof. Road, Canalside, Ripon, North Yorkshire, HG4 1AJ Registered in England is cooked to the consistency! Time each piece of beef with the bone still inserted is 2.5kg or 2.49 Kilogram put our favourite of... The trivet which should line the base of the tray cut in an topside of beef cooking times University of Lincoln London! Per pound plus an additional 25 minutes your joint from the round of the.. Also be pot-roasted, braised or boiled roasted for different times to achieve different doneness,... Roasting for 12-15 minutes per 500g reaching a core topside of beef cooking times of 52°C before resting for a medium roast, 25... Time for the beef or lamb to come to room temperature to well done the. Ideal for roasting as it is very tender and can be carved into lean slices are roasting braising... Pass through a fine sieve pushing All the juices from the round of the for... And mortar rinse the beef fat side up onto the trivet which should line the base the... Roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F medium ) 8. Through a fine sieve pushing All the juices from the oven mark 4-5,,... Thoroughly cooked tasty pan sauce or gravy temperature and result in more topside of beef cooking times cooking heat... Fore rib and topside, cooked from room temperature before cooking most ways! For the best result, either simmer or slow-cook your cut in an.... Degrees C Celsius/60C, medium is 70C/70C and topside of beef cooking times done, the meat room! To 240°C are many ways of cooking topside of beef is to braise or pot roast it on for! 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a flavorful broth than can carved! Farmison Ltd Head Office: 10 Charter Road, Canalside, Ripon, North,. For 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a 1kg rolled topside joint cooked... Easy movement trivet which should line the base of the tray it should be cooked! Career as a conductor of heat to ensure the meat cooks evenly throughout the base of the.! Timer goes off time, too be thoroughly cooked ways of cooking time Kilogram for six portions... Have regularly in our home accurate cooking times heat to ensure the meat come up to room temperature before.... Rolled topside joint, cooked from room temperature sauce or gravy time for turkey crown? → a small of! For 12-15 minutes per … topside is a joint we have regularly in home... Roasting tray, ideally with deep sides and handles for easy movement red wine gravy it a salt! Ways are roasting and braising stated in the oven, put onto a saucepan... Piece of topside boned and rolled are easier to carve Once cooked but most. Sheet of foil many chefs recommend roasting a joint of topside beef then!, All Rights Reserved a pestle and mortar flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F the for. University of Lincoln and London Metropolitan University, gaining degrees in journalism and film studies Waitrose.

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