Beef Shoulder Topside Roast

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It is difficult to top a good roast dinner, and there is nothing more quintessentially British than roast beef served with Yorkshire puddings and roast potatoes. This time-honored dish for the whole family, featuring meat that is roasted to perfection but retains its natural pink color all the way through, is the definition of cozy, and it's not nearly as difficult to prepare as you might imagine.

slice being carved from topside joint.

With the possible exception of the sweltering months of summer, we enjoy having a roast whenever the whole family can get together on the weekends. Although preparing a full roast for the first time can be a little intimidating, all it takes is a little bit of planning, as timing is very important, and it's actually not as difficult as you might think it is.

The leftovers are a significant benefit of serving a roast, regardless of whether the roast is made with beef, lamb, pork, or chicken. These typically provide enough for at least one more meal, so the additional time spent in the kitchen on the day of the roast is more than gained back the following day.

When it comes to roast beef, I've found that any leftovers work well in sandwiches and salads. Additionally, we enjoy cold beef served with chips or jacket potatoes and chutney on the side.

Caramelizing the Meat

There are fundamentally two approaches to cooking meat using the roasting method. The first method is to roast the meat at a high temperature for a short amount of time, which helps to seal in the juices and creates a roast with a pleasing color and flavor. The other method involves cooking the meat at a lower temperature for a longer period of time, which results in meat that is more juicy and experiences less shrinkage.

In most cases, I find that the best results come from combining the two methods: first, I roast the meat at a high temperature for 20 to 30 minutes, and then I turn the oven down to a lower temperature for the remaining portion of the cooking time.

In general, when I make roast beef, I follow the timings provided by Delia Smith and preheat the oven to 240 degrees Celsius (220 degrees Celsius fan)/475 degrees Fahrenheit/gas mark 9 for the initial blast. After 20 minutes of cooking at this temperature, I turn the oven down to 190 degrees Celsius (170 degrees Celsius fan)/375 degrees Fahrenheit/gas mark 5 and cook the beef for 15 minutes per 450 grams (1 pound) of weight for rare, plus an additional 15 minutes for medium-rare and 30 minutes for well done.

What type of beef should I get if I want to roast it?

When it comes to roast beef, there are those who believe that the meat ought to be cooked on the bone at all times because the bone both distributes heat and contributes flavor. However, the prime cuts of sirloin or rib are typically the ones that are available on the bone, and these can be quite pricey when purchased individually.

They are also more difficult to carve than other animals. In light of this, I might serve beef roasted on the rib for a special occasion for a Sunday roast; however, more often than not, I opt for topside (although you can use the same method here for beef cooked on the bone if you would rather).

Set aside 225-350 g (8-12 oz) of raw meat on the bone per individual, or 175-225 g (6-8 oz) of boned and rolled meat per individual. Because this is such a large quantity, you will have plenty of leftovers for the next meal.

closeup of roasted topside straight out of the oven.

The top side of the beef

The topside is the cow's innermost and most elongated thigh muscle. It is a lean cut of beef that has been rolled up and boned specifically for the purpose of roasting. When compared to other cuts, topside has less fat running through it, which results in it being leaner. When compared to silverside, which is taken from the hindquarters, this cut is more tender.

It is not quite as tender as sirloin, but what it lacks in texture it makes up for with a deliciously rich and savory flavor. It is sometimes referred to as the "poor man's sirloin," and it has this nickname for a reason. Due to the fact that it has been deboned and rolled, it is also much simpler to carve into even slices.

The fat is more important for flavor than the bone; resist the temptation to trim it off because it will baste your meat while it cooks. The fat will melt during the cooking process. When you serve it, you can always remove it by cutting it away. Because the topside is so lean, I like to season it with a rub made of mustard, flour, and a little bit of extra oil. This helps to baste the joint even more and gives the meat a flavorful crust.

The topside can be prepared with a light pink color, which is how we prefer it. Use a meat thermometer to determine whether or not the joint is done cooking for the best possible results. Getting a digital thermometer probe is an excellent purchase that comes highly recommended. I got mine from Thermapen, and I absolutely adore it. I wouldn't cook meat without it, and I also use it when I make preserves and when I make candy. When you have a good thermometer, you no longer have to make educated guesses when you cook, and you will never have to worry about overcooking a piece of meat again. Aim for an internal temperature of 48 to 50 degrees Celsius (118 to 122 degrees Fahrenheit) for medium.

If you do not have a thermometer, you can check to see if the beef has been properly roasted by sticking a skewer into it. For rare, the juices should run red; for medium; and for well-done, the juices should run clear. Also, a meat thermometer should read 40 degrees Celsius (104 degrees Fahrenheit) for rare (it will rise to 54-56 degrees Celsius or 129-132 degrees Fahrenheit), medium-rare, as it sits, and 48 degrees Celsius (118 degrees Fahrenheit) for medium (it will rise to 65 degrees Celsius or 149 degrees Fahrenheit).

Not only does topside taste great when it is roasted as a whole joint, but it also tastes great when it is roasted in a pot or diced and slowly braised so that the meat breaks down and becomes tender enough to melt in your mouth.

For the purpose of storing the meat before roasting it.

Keep in the refrigerator in the original packaging or in a covered container, store below and away from cooked foods and any other ready-to-eat food, and keep in the coldest part of the refrigerator. Cook before the expiration date is reached.

To freeze, place the item in the freezer on the day of purchase and leave it there for up to three months. To defrost, remove from the original packaging and place in a container. Defrost completely in the refrigerator, below and away from cooked foods and any food that is already ready to eat, before cooking.

After touching raw meat, make sure to thoroughly clean any surfaces you worked on, including cutting boards, utensils, and your hands.

roast joint of topside with several slices carved.

The significance of letting the meat rest (but not you personally).

After roasting the meat, it is essential to let it rest for at least 20 minutes and up to an hour so that the juices can be reabsorbed. This should be done regardless of the cooking method you choose. If you carve the beef too soon, it will become dry; however, letting it rest first makes it easier to carve neat slices. As it rests, some juices will be released, and you can pour them into the gravy as they become available.

Transfer the meat to a board or plate in order to let it rest. Avoid drafts and place it somewhere warm with a loose covering of aluminum foil to prevent it from becoming too cold.

Utilize this time to your advantage because it gives you the opportunity to raise the temperature in the oven once more in order to crisp up the roast potatoes and cook the all-important Yorkshire puddings.

While the meat is resting, you have the opportunity to prepare the gravy.

Putting the gravy together.

Remove any excess fat from the roasting tin using a spoon so that you are left with approximately one to two tablespoons of fat. However, make sure to save the juices (including any that drip from the joint while it is standing).

pouring gravy onto sliced beef.

After cooking for a minute or two with the flour in the pan, stir in the stock and the meat juices, and continue cooking until the sauce has thickened slightly. Pour through a strainer into a jug to serve.

When you are making gravy, make sure you have a good roasting tin that won't buckle and put it on the stove. If your roasting tin is not suitable for use on the hob, you will need to pour all of the juices from it into a saucepan before continuing, which will result in additional dirty dishes.

Serving Suggestions

There is no such thing as a perfect roast that does not include roast potatoes. Yorkshire puddings are traditionally served with beef, but these days I serve them with all kinds of roast meats because everyone enjoys a good Yorkshire pudding. On the other hand, horseradish sauce is another traditional condiment that is typically served with roast beef; however, if you come to my house, you will most likely not get any because I do not particularly enjoy it and never think to purchase it.

Making a roast beef dinner step by step

Ingredients for roast beef. Prepare the rubdown. prepared topside joint ready for the oven. Evenly distribute the rub across the tops and sides of the roast. roasted topside joint. Roast Preparing the gravy. Get the gravy ready. plated roast dinner with all the trimmings. To be served with all the accompaniments.
slice being carved from topside joint.
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A roasting joint that is both succulent and flavorful, ideal for a Sunday dinner with the family.
  • kg topside beef joint of the animal
  • 1 tablespoon plain flour
  • 1 tablespoon olive oil
  • 2 teaspoon Powdered mustard from England
  • 1 tsp dried thyme
  • kosher salt and black pepper that has been freshly ground
  • 3 tablespoon plain flour
  • 1 beef bouillon cubes
  • Take the beef out of the refrigerator and place it in a baking dish designed for roasting. One hour should be allowed for the item to stand at room temperature.
  • Put the oven on to 240 degrees Celsius with a fan, or 475 degrees Fahrenheit, and gas mark 9
  • In a small bowl, make a paste by combining 1 teaspoon of plain flour, 1 tablespoon of olive oil, 2 teaspoons of mustard, 1 teaspoon of thyme, and salt and pepper to taste. Distributed on the surface as well as the sides of the beef
  • Roast in the oven for 20 minutes, then lower the temperature to 180 degrees Celsius (160 degrees Celsius fan)/350 degrees Fahrenheit/gas mark 4 and continue roasting for another 50 to 55 minutes. If you are performing the test with a temperature probe, you should aim for a temperature of 48 degrees Celsius (118 degrees Fahrenheit) in the middle of the joint for medium. °
  • When the meat is finished cooking, move it to a board, tent it with foil in a sloppy manner, and let it rest. Raise the temperature so the Yorkshire puddings and roast potatoes can reach their desired doneness (if they are to be served with the joint).
  • Remove any excess fat using a spoon so that you are left with approximately 2 tablespoons of fat. Mix in three tablespoons of flour and a beef stock cube that has been broken up. Cook over a low heat for one to two minutes while stirring constantly and scraping the bottom of the tin to loosen any beefy bits that have become adhered there.
  • After removing from the heat, gradually stir in one point's worth of hot water while continuing to cook over the heat while stirring until the mixture has thickened. Mix in any juices that may have separated from the beef while it was resting. Transfer to a jug so that it can be served alongside the beef.
After being removed from the oven, the internal temperature of the meat will continue to rise, and after being allowed to rest, it should be at a temperature of. 65 degrees Celsius (149 degrees Fahrenheit) for medium when ready to serve   The nutritional information, which has been compiled with the help of an online nutrition database, is approximative and should only be used as a guide. (Seasoning with salt and pepper are not included in this price.) )
Calories: 236 kcal | Carbohydrates: 3 g | Protein: 34 g | Fat: 9 g | Fats that are Saturated: 3 g | Cholesterol: 93 mg | Sodium: 180 mg | Potassium: 512 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 31 mg | Iron: 3 mg
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In addition to being a member of the Guild of Food Writers, Jacqueline has worked in the food industry as a food stylist and cookery writer for more than 25 years. In addition to penning articles for a number of the industry's most prominent publications, she is the author of more than 15 cookbooks. She is the daughter of a renowned baker, so it is no surprise that she has a strong passion for baking in the home. She is an advocate for good basic home cooking.

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