Question 1

Is beef topside good for roasting?

Accepted Answer

Topside of beef, also known as top round in the US, is a lean joint which has strong connective tissues. It's taken from the top, ahem, backside of the animal, above the hind legs. Because of this, it can be a tougher cut which is often used for braising. However, it is beautiful when roasted for the right amount of time. As it is so lean, you may find that you buy it 'barded'. This means that there are thin strips of fat which are tied around the joint to help it retain moisture throughout cooking.

I add a rub of rosemary and wholegrain mustard to the beef to lock in more moisture and add extra flavour as it roasts. Not only does topside provide beautifully lean uniform slices when cooked, but it's also a very economical and budget-friendly cut.

Question 2

How long do I need to roast topside?

Accepted Answer

How long you need to roast your topside joint depends on a couple of different factors. These are the size of your joint (you'll need to know the weight). And also how 'done' you want it to be. Once you know these two things you'll need to do a little maths to work out how long to set that timer for. I've included the equation below, and also a handy table to take some of the work out for you!

Roasting times are in minutes based on 180C / 350F oven

•	RARE - 20 minutes per 500g plus 20 minutes
•	MEDIUM-RARE - 25 minutes per 500g plus 20 minutes
•	WELL DONE - 30 minutes per 500g plus 20 minutes

Question 3

Do I need to seal the meat first?

Accepted Answer

You may have heard that sealing meat before cooking helps to lock in flavour and juices. This is, in most cases, untrue. It does however help to add extra flavour. Browning the meat over high heat creates a chemical reaction that actually intensifies flavour and aroma. (I won't go into the science of this, but think about a piece of sliced bread vs toast).

Your joint will be perfectly edible if you skip the browning process, but you'll be missing out on a load of flavour. Plus, it helps to add a bit of a crusty surface, adding to the texture of the roast.

Question 4

Why is my roast tough?

Accepted Answer

Is tough and dry meat plaguing your Sunday lunch? There are a few possible explanations. The most likely one is that you are overcooking your beef. If you bring the internal temperature of the joint over 95C (205F) then the meat will really start to dry out, which will result in it becoming tough. When cooking a lean joint, with a lot of connective tissue, such as topside, this is all the more important.

You may have also cooked the joint for too long. The longer you cook the beef the more the proteins tighten up. Naturally, this will make the beef tougher and less succulent.

Finally, don't underestimate the power of resting! See more information below.

Question 5

Why do I need to rest the meat?

Accepted Answer

If you want the most tender, mouth-watering joint possible then it is important to rest the meat. The main reason for this is that it allows the juices to redistribute throughout the joint. If you cut into meat immediately after cooking it, many of the juices will flow out and the meat will be dry. By letting it rest, you give the juices a chance to spread back through the meat, making it juicier and more flavourful. It also allows the fibres in the meat to relax giving a more tender cut.

In addition, resting meat also allows it to finish cooking through. This is especially important for larger cuts of meat, such as roasts, which can continue cooking even after they've been removed from the heat source. Allowing the meat to rest before carving or serving ensures that it will be cooked to perfection.

For best results, rest the meat for at least 20 minutes before carving.

Roast Topside Beef

Description

Ingredients

Instructions

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Nutrition