Topside beef

janine22

You could just pop it into a metal/glass (?) dish, slice an onion (or maybe half if just for one) on top and sprinkle one or two Oxo cubes on it.

Then top with boiling water so the meat is covered and cook for ages in the oven, first on quite a high heat so it boils, then at a low simmer for a couple of hours. Good served in the juices with veg and a Jacket/new potatoes.

If you like you could thicken the juices with plain flour to get a gravy.

Having this tonight for tea. Yum.

lil_me

I always grill my partners steak as that's the way he prefers it, lightly season then on my George grill until it's just about medium cooked, maybe worthwhile asking yours how he likes it cooked.

Debt_Free_Chick

lil_me wrote:

I always grill my partners steak as that's the way he prefers it, lightly season then on my George grill until it's just about medium cooked, maybe worthwhile asking yours how he likes it cooked.

That would work for a steak taken from the loin. However, topside is not really a "steak", even though the supermarket might have labelled it that way. It's certainly not a loin cut, as it's taken from the top of the inside leg - it's very lean and prone to dry out, hence the suggestions that it's slow-roasted with additional liquid.

janine22

OH's mum bought us loads of this from the butcher and said it could be grilled/fried if we wanted but it may be tough. My nanna said to give it a good beating with a tenderiser/rolling pin and it should be ok fried. Like frying steak I think she said.

I just love it cooked in the oven as it's so tender! (makes your kitchen smell lovely too) You caould also use herbs/spices in place of the Oxo I suppose and I'm going to try it in tinned toms/passata instead of water/Oxo. Anyone tried this with success, or lack thereof?! (We really have tons of the stuff so any ideas appreciated!)

~Chameleon~

I've got a rather expensive piece of organic topside beef that I want to roast for dinner tomorrow so want to get it right. It's not very big at slightly over 1kg (to feed 4) so I don't think I have room for any errors

It's not like I've never roasted beef before but tomorrow is a pretty special occasion so I need to get it right, but my confidence is a bit wobbly

If I sear it first in a frying pan does that mean I can then put it in the oven at a lowish temp (gas 4) or is it better to blast in the oven at high temp for 20 mins first?

Also, I want to serve it medium so it's cooked round the edges and pink in the middle so how long in the oven? I've seen conflicting times ranging from 1hr to almost 2 hrs for a 1kg piece

Help!

csarina

25 minutes to the kilo plus 25 minutes over at 180 should give you a meduim roast pink in the middle.

I would think that 1 hr 15 minutes would be enough depending on just how much over the kilo it is. Make sure you give it plenty of time to rest, put a piece of foil over it and it will keep hot. I usually allow for the meat to rest for 30 minutes before I attempt to carve it.

Hope everything goes well for you tomorrow.

rising_from_the_ashes

Just popped into my local Co*op on the way home for a couple of bits & spied a largish bit of what's called:

Topside/Toprump Roasting Joint

Not something I've ever attempted to cook (usually to expensive for me) but reduced from £12.80 to £2 it was too good to pass up:j

Anyway, not got a clue what to do with it:o and typically the cooking instructions must be on the inside of the packaging.

Any ideas?

I don't want to open it and find it would be better done in the SC for hours (meaning it would have to go in freezer for another day as it's dated today) rather than in the oven.

TIA:)

krlyr

Topside is good for a roast
http://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef
http://www.colnevalleyfood.org.uk/recipes/roast-topside-beef-recipes

You could cook it in the SC if you wanted though
http://planningwithkids.com/2010/09/13/slow-cooker-roast-beef/
http://australian.food.com/recipe/beef-pot-roast-in-crock-pot-slow-cooker-217465

rising_from_the_ashes

Brilliant Krlyr ... thanks:T.

Will give the Jamie one a try as have "roasting veg" and I'm all for being able to do everything at once!

Have just retrieved it out the fridge for it's 1/2 hour "warm up":)

ky822000

And don't forget, that sell by and use by dates are completely different!!!! Particularly with red meat, as long as it is refrigerated.

Some of the most expensive beef is 'matured' for a number of weeks prior to sale (ie, kept in the fridge!!!).

Always use your eyes and nose when deciding on the real 'use by' date...

Glad you decided on a roast though, one of my absolute favourity 'treats'. For perfect Yorkshire puddings, just use the same volume measurements of eggs, milk and plain flour (I use a small mug to measure out each). Whisk everything together to make the batter. In the meantime, heat your muffin tin in the oven with a small amount of oil in the bottom of each compartment. Add the batter to halfway up in the tin and bake until done.

So jealous...... leftover pasta tonight doesn't really make up for your bargain lol