Learn how to cook topside beef with our expert advice, and tried and tested recipes. Try an extravagant Sunday roast or an easy slow cooker supper.
Topside beef comes from the long, inner muscle of the cow’s thigh. It’s a lean cut, but it’s tastier than silverside beef, which comes from the back of the cow. It’s delicious roasted as a whole joint or cut up and stewed slowly until the meat breaks down and is soft as a baby’s bottom. Because it’s a little tougher than cuts like rib or fillet, it’s one of the less expensive options. But the flavor is so rich and savory that it makes up for the price difference. Advertisement.
A beautifully roasted joint of topside beef makes for an impressive centerpiece at any dinner table. When cooked properly, this budget-friendly cut can deliver fork-tender meat that melts in your mouth. However with its lean composition topside can easily turn out tough and chewy if not treated right.
This detailed guide will show you how to cook topside beef so that it’s always so tender that it melts in your mouth. We’ll talk about picking the best cut, the right way to season it, foolproof ways to cook it, timing, carving, and more. Your guests will be begging for seconds of these tantalizing, tender slices. Let’s get cooking!.
Selecting Your Topside
First not all topside cuts are created equal. Here are some tips for picking the best piece of meat
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Choose a topside that is well marbled and has thin white lines of fat running through it. This internal “marbling” bastes the beef as it cooks, keeping it deliciously moist.
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Choose thicker cuts at least 2-3 inches thick. Thinner cuts tend to dry out faster.
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Look for uniform shape without too many oddly shaped flaps or thin ends which can easily overcook.
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When possible, purchase grass-fed or organic beef for better flavor and texture.
Seasoning is Key
One of the biggest secrets to juicy, tender topside is properly seasoning the beef before cooking. Here’s how to do it right:
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Generously coat all surfaces with kosher salt and black pepper. Don’t be shy!
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For max flavor, try adding fresh rosemary, thyme, garlic powder, onion powder or Montreal steak seasoning.
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Rub the seasonings into the meat until they form a crusty coating. This adds tons of flavor.
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Let the seasoned beef rest for at least 30 minutes, or even overnight in the fridge. This allows the salt to deeply penetrate and tenderize the meat.
Low and Slow Cooking Methods
Cooking low and slow gently breaks down tough connective tissues in the beef, leaving it fall-apart tender. Here are some of the best techniques:
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Braising: Brown the seasoned beef then simmer for 2-3 hours in broth until fork tender.
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Pot Roasting: Brown the beef then cook with veggies in a covered pot with broth for ultimate tenderness.
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Slow Cooker: Cook on low for 8-10 hours until the beef shreds easily. Add veggies and broth.
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Oven: Roast at 250°F for 2-3 hours until cooked through. Basting with pan juices helps.
Quicker Cooking for Weeknights
When time is short, you can still achieve tender topside with quick, high-heat cooking methods like:
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Pan searing: Get a hard sear on the meat, then finish in a hot oven for 15-20 minutes until done.
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Broiling: Cook 4-6 minutes per side under high, direct heat to caramelize the exterior.
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Grill: Over direct high heat, grill each side for 5-7 minutes while basting with sauce.
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Stir fry: Cut into thin strips and stir fry in a hot pan for 2-3 minutes until browned but still juicy.
Let It Rest
After cooking the beef, resisting cutting into it right away takes some willpower. But letting it rest for 10-15 minutes allows the juices to redistribute so they don’t escape when you slice into the meat.
Tent foil loosely over the topside while it rests to keep it warm. The meat will continue to cook a bit more as it rests.
Carve Against the Grain
Slicing against the grain is crucial for tender topside. Look closely at the meat fiber direction and cut perpendicular to it. Slicing against the grain shortens the tough muscle fibers so chewing is easier.
For even cooking, carve into 1⁄4 to 1⁄2 inch thick slices. Unevenly thick slices can lead to some pieces being overcooked.
Gravy is a Must
A luscious gravy is the perfect finishing touch for tender topside. While the beef rests, make a simple pan gravy:
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Sauté aromatics like onions and garlic in the beef drippings.
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Whisk in a few tablespoons of flour to make a roux.
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Slowly pour in beef broth while whisking. Simmer until thickened.
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Finish with herbs, Worcestershire sauce, red wine, or butter for added richness.
Satisfying Side Dishes
Complement your fork-tender topside with these classic pairings:
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Crispy roasted potatoes or root vegetables
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Buttery mashed potatoes or sweet potatoes
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Hearty mushrooms or pearl onions sautéed in the beef drippings
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Fresh green salad with vinaigrette dressing
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Warm crusty rolls or Yorkshire pudding for sopping up the gravy
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Simple steamed vegetables like green beans, broccoli or asparagus
Leftover Inspiration
Leftover tender topside offers endless possibilities for second meals. Get creative with these ideas:
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Pile slices on crusty bread for French dip sandwiches.
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Toss with eggs, rice and soy sauce for quick beef fried rice.
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Simmer in tomato sauce with pasta for a hearty Bolognese.
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Mix with mayo, lettuce and cheese for classic roast beef sandwiches.
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Enjoy as-is for easy next-day lunches. The tender meat needs no reheating!
Let’s Get Cooking!
Follow this guide and you’ll get fork-tender results every time you cook topside beef. The keys are choosing a well-marbled cut, seasoning generously, and using low, moist heat cooking methods. Employing these simple techniques allows the inexpensive topside cut to shine as a sumptuous centerpiece roast. Get ready to enjoy mouthwateringly tender topside beef!
How do you cook a topside beef joint?
Roast topside beef
Topside is a cheap cut of beef that is often called the “poor man’s sirloin.” It makes great roasting meat that cuts into perfectly even slices. It can be served lightly pink. It tastes best when roasted and thinly sliced. Any leftovers can be used in salads or sandwiches with horseradish mayo. Try our roast beef with caramelised onion gravy for an extra-special centrepiece.
Braised topside beef
A great way to cook topside is to cut the beef into big chunks and cook them slowly in a stew. It will become soft and should fall apart if cooked for long enough. Topside is leaner than other cuts because it has less fat running through it. It would work in a stew, casserole, or curry with less fat because of this.
Pot-roasted topside beef
Pot-roasting topside is a great idea because it slow-cooks the joint in stock, which makes the meat less tough. The all-in-one method, which is usually done in a cast iron casserole, also makes cleanup easier. Place the meat on top of the vegetables with aromatics and herbs. Before pouring the stock over the meat, try adding wine. The meat will be meltingly tender, and the juice that comes out will mix with the stock to make a thick, rich gravy. Have a go at making our pot-roast beef with French onion gravy.
Slow cooker topside
When you’re stewing or cooking topside as a fall-apart joint, it can be done in a slow cooker. Follow the steps and times for stewing. For a whole joint, make sure the meat is half submerged in liquid and follow the steps and times on the slow cooker recipe below.
Our favourite topside beef recipes
Take it a step further and make our roast beef with red wine if you have time. Even though it’s easy to make, this family meal looks amazing and will be the talk of the dinner table. Serve with all your favourite trimmings.
Make our delicious slow cooker beef topside with red wine gravy with our favorite kitchen tool. Spend a total of just 20 minutes preparing the beef, then slow-cook for added depth of flavour. You can use an oven-safe pan instead of a slow cooker if you don’t have one. See our helpful tip below the recipe.
Combine classic flavours in our Victorian diable sandwich. More gravy on the side goes well with this tasty roast beef sandwich with capers, mustard, and gravy. It tastes best when it’s still warm. It’s pure, afternoon luxury. If you have any leftovers from the Sunday roast, there’s no better use for them.
It’s easy to turn béarnaise sauce into flavored butter. It tastes just as good and goes great with pepper-crusted roast beef for Christmas lunch.
For even more sensational roasts and meaty crowd-pleasers, check out our top 10 roast beef recipes.
If you want to improve your kitchen tools, here are some of our top-rated, tried-and-true picks that will help you cook topside beef.
How to roast a 1.2kg beef topside
FAQ
How do you cook topside so it is tender?
Why is my topside beef tough?
What is topside beef good for?