Roasted topside beef recipe | Jamie Oliver recipes (2024)

FAQs

What temperature do you cook a topside roast? ›

Topside: this is also is a lean traditional prime roasting joint, but this time cut from the cattle`s large inner thigh which has been traditionally matured to enhance the flavour. The topside joint has a natural covering of fat which self-bastes whilst in the oven.

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.

Add a good grind of pepper once the paste is rubbed into the meat. Cook the beef covered with foil- this stops the outside from cooking faster than the inside and keeps moisture locked into the meat.

British cuts topside and silverside together are roughly equivalent to the American round cut. New Zealand cuts also use these terms (or sometimes "outside round" for silverside).

Topside: Topside of beef is a lean boneless cut from the top of the inside hind leg, also called buttock steak. Topside is ideal for roasting as well as cold cuts and makes delicious spiced beef.

The meat is too young and has not been hung long enough and there's probably not enough fat around the outside. If you want to roast topside, buy it from a good butchers. The fat around the meat should be a nice creamy colour, this will keep the meat moist while you cook it.

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree.

Turn the heat down, way down, and cook it for a long time. Roasting beef at 225 degrees, about 100 degrees lower than most recipes call for, produces a much better roast than one cooked at higher temperatures.

Why is my roast topside beef tough? ›

Because it's naturally tough, Topside beef steaks are more often not tenderised or pounded using a tenderiser. Once gone through this process, you're left with a thin slice of meat! Be sure to either bake or pan-fry!