Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. A good guide for temperatures is rare is 15.6 degrees C Celsius/60C, medium is 70C/70C and well done is 80C/176F. 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. Beef Topside is a joint we have regularly in our home. Haven’t got a slow cooker? Allow joint to rest for 10 minutes before carving. This will allow enough time for the beef or lamb to come to room temperature and result in more even cooking. For a pot roast or slow roast, cook 30 to 40 minutes per pound plus an additional 30 to 40 minutes. Place the beef fat side up onto the trivet which should line the base of the tray. 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. Topside and silverside are some of the most widely available cuts of beef for roasting. An average size topside of beef with the bone still inserted is 2.5kg or 2.49 Kilogram. The cooking times stated in the recipe card are for a 1kg rolled topside joint, cooked from room temperature. 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). Beef topside is a cut of beef taken from the round of the cow. For the best result, either simmer or slow-cook your cut in an oven. 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. https://www.greatbritishchefs.com/recipes/pot-roast-topside-of-beef-recipe Give your beef some TLC. The same method works with an ovenproof pan (see our handy tip below the recipe). I have owned the Weber Rotisserie for my 57cm kettle for about 4 months. STEP 1. 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. 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. 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 … This also makes for a flavorful broth than can be turned into a tasty pan sauce or gravy. Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy. To cook: Waitrose recommend beef should be thoroughly cooked. Make sure you baste your roasting topside of beef regularly while it's in the oven. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. Defrost turkey in a cool room for 3–4 hours per kilogram or in a fridge at 4C for 10–12 hours per kilogram. Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint. By doing this, the meat reabsorbs juices lost in cooking and becomes easier to carve. For specific information on Aga cookers contact www.aga-web.co.uk or for recipes and general cooking information contact www.agalinks.com Slow-cooking beef cuts results in rich flavours and a crowd-pleasing, pull-apart tenderness. Blitz the mushrooms to a fine powder in a food processor, then stir them in … Refer to your silverside of beef recipe for accurate cooking times. Many chefs recommend roasting a piece of beef with the bone still inserted as this makes the meat more flavourful. Phone: 01765 82 40 50 Company registration number: 7541094. 25–30 mins. Spend a grand total of just 20 minutes preparing the beef, then slow-cook for added depth of flavour. 160°C. The bone also acts as a conductor of heat to ensure the meat cooks evenly throughout. Find the best cooking and roasting times for meat, fish and other items 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. Slow-simmer cooking … Whilst this is a good starting point, the best way to determine if your beef is cooked … Pop the beef in and roast it on high for 15 minutes, then drop the temperature down to 190°C. Working in documentary journalism, Cartmell wrote about a wide variety of subjects including racism in professional sports. 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. TIPS FOR TOP RESULTS. 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 … 30–35 mins Slow-cooking times. 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