How-To Guides

How to Cook Topside of Beef

What is topside beef?

Taken from the hindquarter of the cow beneath the rump, topside of beef is a cost-effective roasting joint packed with flavour. It’s a common sight at the table when it comes to a Sunday roast, but also tastes equally delicious as a cold cut.

Topside of beef is generally one of the leanest cuts of beef, but Swaledale’s is a little different. Our heritage breeds of cattle have more intramuscular fat (aka marbling) which, coupled with proper dry-ageing, makes for an altogether more succulent and flavoursome roast.

How long to roast topside beef?

In order to get maximum flavour from your beef, we recommend serving topside of beef medium rare. Roasting at a very low temperature is an excellent technique, particularly for leaner cuts – many of the professional chefs we work with employ this method. Dependent on the size of your beef, this will take a minimum of three hours.

Topside can also be roasted in a more traditional way, as such we have provided a step by step guide for both cooking options. Available in six different weights to cater for all party sizes, we recommend cooking it for 15-20 minutes per 500g after an initial roast of 15 minutes at a higher temperature. A meat thermometer reading of 54-57 degrees is ideal.

How to cook a topside of beef to perfection

Traditional roasting technique

  1. Take your topside of beef out of the refrigerator one hour before cooking.
  2. Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  3. Preheat oven to 230ºC/Fan 210ºC/Gas 8.
  4. Drizzle a small amount of olive oil onto the meat and rub it all over. Season with salt and pepper.
  5. Place the joint in the oven and roast for 15 minutes, reduce the heat to 180 degrees. Roast for 15-20 minutes per 500g, ideally using a meat thermometer aiming for an internal temperature of 54-57 degrees.
  6. Remove from the oven and rest the joint uncovered for the first 10 minutes, before covering in foil for a further 20 minutes.
  7. Carve against the grain – the thickness of the slices is a matter of preference.

Low-Temperature Roasting Technique

This method will result in uniform cooking and a more moist result compared to traditional roasting. The use of a meat thermometer is essential.

  1. Take your topside of beef out of the refrigerator one hour before cooking.
  2. Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  3. Set your oven to 75 degrees – this is very low and, if gas, the pilot light may be sufficient. Heat a griddle pan or heavy based frying pan until smoking hot.
  4. Rub the beef with a little olive oil and season generously with sea salt and black pepper.
  5. Sear the beef at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient.
  6. Depending on joint size, roasting is likely to take a minimum of 3 hours. Aim for 53-55 degrees for rare, 56-58 for medium rare, 59-61 for medium.
  7. Rest for 20 – 30 minutes loosely covered in foil before carving against the grain.

Top tips

  • The bigger the joint of beef, the longer the resting time should be.

Topside beef recipe

Take your Sunday roast up a notch by serving your roast beef alongside proper Yorkshire Puddings and home-made gravy.

Buy your beef topside online here and let us know what you and your dinner guests thought.

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