The upper part of the beef is the long muscle on the inside of the cow's thigh, which can form lean meat, but it is more tender than the silver edge cut from the hindquarters. Roast it as a whole or cut into cubes and simmer slowly to make the meat decompose and melt in the mouth, which is delicious. Because its texture is slightly harder than cuts such as ribs or fish fillets, it is cheaper in the price range, but its lack of texture is made up for by its delicious and rich saltiness.
Roast beef topside recipe
Seasoning the outside of the beef generously with freshly ground black pepper, and roasting it in a super hot pan will give you a rough coating like bark, everyone will be crazy about it!
- 3 kg topside of beef
- olive oil
- ½ a head of celery
- 2 carrots
- 1 onion
- 1 bulb of garlic
- 3 fresh bay leaves
- 3 sprigs of fresh rosemary
- 1 heaped tablespoon plain flour
- 1 heaped tablespoon blackberry or blackcurrant jam
- 125 ml red wine
- 1 litre organic beef stock
- Take the beef out of the refrigerator 1 hour before you want to cook and let it reach room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle 1.5 tablespoons of oil on the beef, season with a pinch of sea salt and a pinch of black pepper, and rub it on the meat.
- Place a 25 cm x 35 cm baking pan on the stove, heat it on high heat, pour 1 tablespoon of oil, and roast the beef for a few minutes until the whole body is browned.
- For a tripod, roughly cut the celery and carrot into large pieces, peel the onion and cut into wedges, and cut the garlic cloves into cloves.
- Put three pieces of vegetables in a tray with bay laurel and rosemary, shake the tray to coat the vegetables with any juice, and roast for 1 hour and 15 minutes to medium and red, or cook according to your preference. Roast the beef halfway through. If the vegetables look dry, add a little water to the tray to prevent them from burning.
- Put the beef on a plate, cover it with tin foil, and rest while making the gravy.
- For the gravy, place the tray on the stove and heat it over medium heat. Sprinkle with flour, then mash everything with a potato masher and scrape everything off the bottom of the tray.
- Stir the jam, then pour it over the wine, let it bubble for a minute or two, then pour the broth. Bring the water to a boil, then reduce the heat and simmer for about 30 minutes, or until thickened and reduced, stirring occasionally.
- When the gravy reaches the consistency you like, pour it through a sieve into the pan and use the back of the spoon to push all the essence through. Keep warm on low heat until edible, skim off excess fat on the surface, and pour into a gravy boat.
- Cut the beef into cute slices and serve with all the common ingredients-with Yorkshire pudding, baked potatoes, watercress and a ball of horseradish, it is delicious.