For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.
Likewise, people ask, how do you cook topside beef in Aga?
AGA Hard Anodised Straight Sided Roasting Tin.
- Very rare: 15 minutes per 450g/1lb plus 15 minutes.
- Rare: 20 minutes per 450g/1lb plus 20 minutes.
- Medium: 25 minutes per 450g/1lb plus 25 minutes.
- Very well done: 30 minutes per 450g/1lb plus 30 minutes.
- Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. …
- Harness the power of salt. …
- Use an acidic marinade. …
- Consider the kiwi. …
- Give it some knife work. …
- Slow cook it.
Subsequently, how long do you cook a beef topside roast?
Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking.
Is Topside a silverside?
Topside is quite similar to silverside and comes from the inner thigh of the cow. It is sold as a roasting joint and almost always has a layer of fat secured to it which will baste the meat while cooking.
Is 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!
Is topside same as roasting joint?
Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. The topside muscle, being both lean and quite tender, makes an excellent roasting joint.
Is topside the same as top rump?
The rump is a very lean, tender cut that is always sliced into steaks. The topside is a large, lean cut of beef, rolled and divided into two or three boneless joints.
What cut of beef is topside?
Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth.
What is the best way to cook topside?
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). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
What is topside beef good for?
Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise.
Which is better for roasting silverside or topside?
Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
Why does my roast beef turn out tough?
If it’s not cooked correctly, that same cut of meat can be distressingly tough, chewy or dry. A failed pot roast can result from undercooking, overcooking or choosing the wrong cut of meat, so before you can fix it you’ll need to decide where you’ve gone wrong.
Why is my roast topside beef tough?
Beef has a lot of collagen in it, and that’s what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.