Beef topside is a delectable cut of meat that adds a touch of perfection to any roast dinner. Knowing how to cook beef topside so it’s tender and juicy is essential if you crave a delicious Sunday (or any day!) roast. Not to mention, the leftover slices make for fantastic sandwiches too!
In the past, I used to be hesitant about cooking a joint of meat like this. I was afraid of ruining it and didn’t want to take any chances. Roast dinners were always a safe bet with chicken or something we enjoyed when dining out. But now, I’ve conquered my fear and have become a roast aficionado!
One common issue many of us face when cooking topside is that it can become tough and chewy. We all aim for that tender, fall-apart texture, but often end up with meat that requires a chainsaw to cut through. However, with the help of this guide, you’ll achieve a roast that’s perfectly cooked to your liking, tender, and free from any undesirable chewiness.
The Room Temperature Secret
Before you begin, it’s crucial to let your beef reach room temperature. When you take it straight from the fridge, the interior remains super cold, resulting in uneven cooking. I usually take the beef out a few hours in advance, unwrap it, and leave it on the kitchen counter to warm up.
Now, the cooking time will vary depending on the size of your topside. Adjust your timing accordingly. But fear not, you can always put it back in the oven for another 15 minutes if it turns out too rare for your taste. It’s always better to undercook and give it more time than to overcook and end up with a dry roast.
The Importance of Browning
Browning your topside is a crucial step. While it may not be necessary for stews and casseroles, it is essential for topside. Browning creates those delicious crispy bits on the outside and prevents the meat from looking bland when it’s finally out of the oven.
To prepare the beef for cooking, heat a large frying pan with a generous amount of olive oil on high heat. Rub olive oil onto the beef and season it with salt and pepper. Massage the seasoning into the meat with your hands, making sure it covers all sides. Sear the beef in the hot oil, turning it frequently to achieve a nice brown crust. Don’t worry too much about the ends; they will pick up some color as you brown the sides.
To Cover or Not to Cover
When roasting topside, do not cover it. Unlike stewing beef, which has a sauce to prevent drying out, roasting topside on high heat doesn’t require a cover. This method maintains the flavorful crispness on the edges that we all crave. So, avoid the urge to cover your beef topside!
Trivets for Perfect Gravy
If you desire a delicious gravy to accompany your roast, you can cook the beef on a trivet. A trivet consists of a little pile of vegetables that the beef joint sits on while cooking. These veggies absorb the beef’s juices, creating a rich and flavorful base for your gravy. Onions and carrots make a great basic trivet, but feel free to add any vegetables you prefer.
However, it’s worth mentioning that using a trivet is not necessary for cooking topside. You can simply place the beef directly into a roasting tin.
The Art of Resting
Once your beef is cooked to perfection, resist the temptation to slice into it right away. Allow the meat to “rest” for about 10-15 minutes. This resting period allows the juices to redistribute and be reabsorbed into the meat, resulting in a juicy and succulent roast. Pour any juices from the pan over the resting beef to enhance the flavors.
After the resting period, you can remove the string if you wish. However, leaving it on makes slicing easier and keeps the roast intact.
Perfect Cooking Times for Beef Topside
Wondering about the ideal cooking times for a 1kg beef topside? Look no further:
- Rare beef topside: 40-45 minutes
- Pink beef topside: 50-55 minutes
- Well-done beef topside: 1 hour – 1 hour 10 minutes
Remember to adjust the cooking times accordingly if you have a larger topside.
Make-Ahead and Leftover Tips
Cold roast beef in the fridge is a true delight. The leftovers make fantastic meals! You can cook the beef ahead of time, even slicing it a couple of days in advance. Just be careful not to overheat it when reheating, as it can become dry and overcooked. To warm it up, take it out of the fridge an hour before serving, let it reach room temperature, and use piping hot gravy to warm it. Alternatively, a quick 20-30 seconds in the microwave will do the trick.
Keep any leftover beef in the fridge, covered, for 2-3 days, taking note of the use-by date on the packaging.
Perfect Side Dishes for Beef Topside
Pair your tender beef topside with these delicious potato recipes:
- Spicy roasted red potatoes
- Crispy crushed potatoes
- The crispiest roast potatoes
- Mashed potatoes and leeks
More Roast Recipes to Try
If you’re a fan of roasts, here are a few more recipes you might enjoy:
- Roast chicken with lemon and thyme
- Half leg of lamb recipe
- Family size meatloaf
- Roasted cauliflower recipe
- Pot beef roast
Recipe for Cooking Beef Topside
Ingredients:
- 1 kg Beef topside
- 4 tbsp Olive oil
- Salt and pepper to season
Instructions:
- Preheat your oven to 210° and allow it to get hot.
- Heat a large frying pan with 2 tbsp of olive oil on high heat.
- Rub another tablespoon of oil onto the beef and season it well with salt and pepper. Massage the seasoning into the beef with your hands, ensuring it covers all sides.
- Sear the beef in the hot oil frying pan, turning it frequently until all sides are nicely browned.
- Place the topside into a baking tray. Set the timer for half of your preferred cooking time.
- Halfway through, take the beef out and pour the pan juices on top. Return it to the oven for the remaining cooking time.
- Once done, remove the beef from the oven and let it rest for 15 minutes with a clean dry tea towel covering the top.
Enjoy your perfectly cooked and tender beef topside!