Beef Shoulder Topside Roast

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.

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.

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).

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.

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

Prepare the rubdown. Evenly distribute the rub across the tops and sides of the roast. Roast Get the gravy ready. To be served with all the accompaniments.

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