It works so well slow cooked as the long cooking times break down the meat, and it literally melts in your mouth as you eat it. Pour over the beef, add the bay leaf and cover. THE CUT The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the … Topside steak. WHEN SLOW COOKED THIS WELL USED MUSCLE PRODUCES A RICH AROMA WITH A TENDER BITE PERFECT FOR FILLING IN A BEEF PIE OR STEW. Cooking time: 55 min. Arrange onion rings in the bottom of a baking tray. main. 'A meat thermometer will help no end', say the chefs at The Ethicurean restaurant. Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F. The results were mixed. The meat is extremely lean and works best when diced for slow-cooking. Prep time: 5 min. A firm Sunday favourite! Roast beef is exactly that: roast beef. If you're looking for the most bang for your buck, you might go for a cheap cut, such as chuck steak. Remove the beef from the fridge about an hour before cooking to let it come up to room temperature. Now, I had a 2lb piece of topside which should have been pretty tender to start with. Put back into the gravy, stir through and cook for a little longer. 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. Topside also cuts really nicely. PT55M. Follow this recipe to make a slow cooker topside beef roast. FOR A STRONG BEEF FLAVOUR AND PULLED TEXTURE, BEEF TOPSIDE MAKES AN EXCELLENT KIWI ROAST. As a well-used muscle, it’s extremely lean with a lot of connective tissue. However, if you're searching for the best cut for sandwiches, you're going to be on the lookout for something with ample marbling, such as a bottom roast. 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. For some time now I’ve been experimenting with the Sunday roast (- I’m wary of saying anything about enjoying a Sunday joint since an American thought it meant something rather different from meat) The inspiration came from something I read of Heston Blumenthal’s in the Radio Times a couple of years ago. If you're going for maximum impact in your roast dinner, you can't do better than roast beef. Cook this cut. PT5M. Season with garlic, thyme and rosemary. Step 2 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. Beef topside is a cut of beef taken from the round of the cow. Combine the Merlot and balsamic vinegar; pour in with the beef. In this recipe I describe a foolproof method of cooking roast beef, I used to just put the beef joint in the oven turn the heat up and hope for the best. The cut can be used in many different dishes, such as beef bourguignon, and it can also be roasted whole or stir-fried. The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. Make sure you baste your roasting topside of beef regularly while it's in the oven. Jamie's 'perfect roast beef' recipe uses the topside of the cow and is roasted with onions, carrots garlic, celery and herbs. 2. Once the beef is cooked, carefully remove from the crock pot and place on a warmed serving platter. WHAT TO SERVE WITH SLOW COOKER ROAST BEEF: Roast Potatoes (of course!) Topside roast also performs well diced and cooked low and slow in a casserole or braise. 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. Cauliflower cheese (sometimes I add some … Preheat the oven to 150C. Posts Tagged ‘slow roast beef’ Sunday Roast October 5, 2009. Seal or cover, and marinate in the refrigerator for at least 2 hours. Step 1 For all of the below, allow 15 - 20 minutes for the joint to rest in a warm place after cooking. Topside is ideal for roasting as it is very tender and can be carved into lean slices. Remove the beef and as many whole carrots as you can from the slow cooker. rib, topside, top rump or sirloin joints; Method. the topside of beef is perfectly suited to being cooked pink in the middle and is fantastic served with yorkshires and roasties. Beef is a great food choice for those of us eating a low carb diet. Topside is a lean cut that comes from the top of the cow’s rear-end. A layer of fat on the beef provides not only basting juices to keep the joint moist and succulent, but you can choose to eat it if you so wish. Now mix cornflour with a little of the cooking liquid until it makes a paste. Slow Roast Beef The idea for slow roasting a piece of beef came from a Mary Berry cookbook I'd been reading: Mary-Berrys-Family-Sunday-Lunches The suggestion is that slow cooking is better for less tender cuts of beef. Rib of beef and rump are all worthy contenders, or if you're looking for a cheaper cut to slow cook, then try brisket or topside. After much experimentation, we can confirm that the best cut to use for a Slow Cooker Sunday Roast Beef – is topside of beef. I am personally a great lover of both fish and vegetarian food, but I am also a dedicated meat-eater. You can use whichever cut of beef tickles your fancy. Beef. The easiest way to work out how long to roast beef for is to weigh it. Pre-heat the oven to gas mark 9, 475°F (240°C). This low temperature and slow cooking roast beef recipe will show you how to cook melt in the mouth roast beef. This slow cooker roast beef gravy is so easy. The topside of beef comes from the inside of a cow’s hind leg, between the thick flank and the silverside. For rib, topside or top rump joints. Remove the vegetables with a slotted spoon and arrange around the beef. Season the topside roast with salt and pepper and place into a shallow baking dish or large resealable bag. Taken from the uppermost portion of the hindquarter behind the sirloin, beef topside doesn't have much fat or connective tissue, so it's most tender when cooked to medium-rare or medium. 3. Beef topside is an extra lean cut of beef that is both cheaper and healthier than most cuts. Having the perfect carving texture the topside is easy to cook, slice and a pleasure to eat. He recommends removing the beef from the fridge 30 minutes before cooking, to allow it to get to room temperature. 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