Lean and versatile, topside steaks benefit from tenderising and are ideal for schnitzels or steak sandwiches. They can also be sliced thinly across the grain for stir-fries or diced for low, slow-cooking.
What can a topside be used for?
Often nicknamed the ‘poor man’s sirloin’, topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. … Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads.
How do you tenderize topside steak?
From a long, slow cook to the power of a brine, here are six ways to get the job done.
- 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.
Why is my topside beef tough?
When meat is heated too far, even if the connective tissue has been carefully melted out, the meat proteins bunch up and stiffen- resulting in #2, a dry, unpleasant meal. You are buying tough meat and cooking it relatively quickly with no thermometer.
Is topside good to slow cook?
Topside is a lean cut that comes from the top of the cow’s rear-end. 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.
Is beef topside good for stews?
Aside from slow roasted topside of beef, this versatile cut can be used in a wide range of stews and casseroles. … Apply the same rule of slow cooking with plenty of stock, vegetables and herbs in your casseroles and stews, and you’ll benefit from gloriously tender meat.
Is silverside and topside the same?
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. … It is very versatile, makes a very good pot roast and can be braised or boiled.
How long does topside take to cook?
Weigh the joint (with any stuffing, if using) in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.
How long does 1kg of topside beef take to cook?
Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare).
What’s the best way to cook topside steak?
Once the pan has just started to smoke, carefully place the topside beef steaks into the frying pan. Turn the Topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown and with an internal temperature of 50 – 57 degrees for medium-rare.
How do you 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.
How do restaurants make their steaks so tender?
The beef cut needs to be in direct contact with incredibly high heat to produce a dazzling tenderized steak. Steak needs a little seasoning to make it tender. It can be seasoned with sea or kosher salt, coarse ground black pepper, butter, and parsley.
How do you cook topside beef in Aga?
AGA Hard Anodised Straight Sided Roasting Tin.
…
Off the bone and rolled
- 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.
How do you cook beef so it’s tender?
8 Simple Ways to Make Tough Meat Tender
- Physically tenderize the meat. …
- Use a marinade. …
- Don’t forget the salt. …
- Let it come up to room temperature. …
- Cook it low-and-slow. …
- Hit the right internal temperature. …
- Rest your meat. …
- Slice against the grain.
Does beef get softer the longer you cook it?
The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F.