Topside of Beef: Lean, Tender, and Versatile

Topside is a premium cut taken from the hindquarters of the cow, known for its leanness and tenderness. This versatile joint is carefully rolled and tied to ensure even cooking, making it a popular choice for traditional roasts. Due to its low-fat content, it’s perfect for those who prefer a healthier option without compromising on flavour. 

When slow-cooked, topside becomes melt-in-your-mouth tender, making it an excellent choice for a hearty pot roast. For a quicker option, it can be barded with a layer of fat or bacon to help retain moisture, then roasted at a higher temperature to achieve a succulent, pink centre. 

Topside is also a fantastic choice for serving cold. Thinly sliced, its delicate flavour and texture make it the ideal ingredient for gourmet beef sandwiches, perfect for picnics, lunch, or a light dinner.

Whether you're preparing a comforting family meal or a gourmet beef dish, topside offers the flexibility to suit a variety of cooking methods while delivering rich flavour and tenderness every time.

Cooking Instructions for Topside of Beef

1. Preparation:

   • Remove the topside joint from the fridge at least 30 minutes before cooking to allow it to come to room temperature.
   • Pat the meat dry with paper towels to ensure a nice crust when roasting.
   • For extra flavour, rub the beef with olive oil, and season generously with salt, pepper, and any herbs you prefer (such as rosemary or thyme).
   • For an even juicier result, you can bard the topside by wrapping it in a layer of fat or bacon.

2. Roasting in the Oven:

   • Preheat your oven to 220°C (425°F) for a fan oven or 240°C (465°F) for a conventional oven.
   • Place the topside on a rack in a roasting tray.
   • Roast at the high temperature for the first 20 minutes to create a nice crust on the outside.
   • Reduce the oven temperature to 160°C (320°F) for fan ovens or 180°C (350°F) for conventional ovens, and continue cooking until the desired doneness is reached.

3. Cooking Times (based on a 1.5kg/3lb joint):

   • Rare: 20 minutes per 500g, plus 20 minutes (internal temperature: 50–55°C/120–130°F)
   • Medium: 25 minutes per 500g, plus 25 minutes (internal temperature: 60–65°C/140–150°F)
   • Well Done: 30 minutes per 500g, plus 30 minutes (internal temperature: 70–75°C/160–170°F)

4. Resting:

   • Once your topside has reached the desired doneness, remove it from the oven and cover loosely with foil.
   • Let it rest for at least 15–20 minutes before carving. This allows the juices to redistribute, resulting in tender, juicy slices.

5. Serving:

   • Slice the topside thinly for the most tender and flavourful results. Serve hot with your choice of vegetables and sides, or allow it to cool for delicious cold slices, perfect for sandwiches.

Tip: If cooking topside as a pot roast, you can slow-cook it in a covered dish with stock, vegetables, and herbs for 3–4 hours at 150°C (300°F), resulting in a tender, flavourful dish.

This guide offers flexibility for various preferences, whether you’re aiming for a perfectly pink roast or a hearty pot roast!