Topside of Beef Angus 2kg – Great Value
Topside of Beef Angus 2kg – Order Online or Call 07932 686498 to place an Order
What is the best way to cook Topside
Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside.
It will become soft and should fall apart if cooked for long enough.
Topside has less fat running through it than other cuts, making it leaner, and therefore it would work in a lower-fat stew, casserole or curry. Topside of Beef Angus 2kg
Does Topside of Beef need to be slow cooked
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.
Angus Topside Beef per 2kg
Our premium Angus Topside Beef is a prime choice for those seeking high-quality cuts.
With each portion weighing approximately 2.2 kg, our butchers expertly trim and prepare the beef to ensure maximum tenderness and flavour. Topside of Beef Angus 2kg
Sourced from trusted suppliers, our Angus Topside Beef is known for its marbling, which enhances the juiciness and succulence of the meat.
Whether you’re planning a special occasion or simply looking to elevate your culinary creations, our Angus Topside Beef is the perfect choice. Topside of Beef Angus 2kg
Experience the exquisite taste and texture of this exceptional cut today.
What’s Topside beef joint – Topside of Beef Angus 2kg
Topside of beef is a large, lean cut.
Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. Topside of Beef Angus 2kg
The topside muscle, being both lean and quite tender, makes an excellent roasting joint.
How Can I Cook It? – Topside of Beef Angus 2kg
Topside is ideal for roasting as it is very tender and can be carved into lean slices.
Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F.
Make sure you baste your roasting topside of beef regularly while it’s in the oven.
What Else Could I Use?
Silverside is very similar lean joint as it is the adjoining muscle, but it will need to be pot roasted or roasted with liquid to keep it from drying out.
A rolled sirloin is a great alternative for a special occasion.
Did You Know?
Topside mini joints are also available in smaller cuts. These
are suitable for smaller households, serving 2-3 people and the joint will cook in under an hour.
Braised Beef Topside
Serve up this beautiful beef topside, slow-cooked until mouth wateringly tender and falling off the bone, with earthy root veggies and a fragrant broth, for an impressive autumnal supper.
Ingredients
- 1.5kg beef topside
- 2 tbsp olive oil
- 12 small shallots, peeled
- 1 garlic bulb, peeled
- 500g carrots, trimmed and thickly sliced
- 500g parsnips, trimmed and thickly sliced
- 150ml red wine
- 1ltr beef stock
- 1 bunch thyme
- 3 tbsp tomato purée
Method
- Season the beef on all sides.
- Heat the oil in a flameproof casserole dish and brown the meat well all over.
- Remove the meat from the pan, add the shallots, garlic cloves, carrots and parsnips, and brown.
- Return the beef to the pan, pour in the wine and bubble until reduced by half.
- Pour in the stock and add the thyme, then season with salt and pepper.
- Bring to the boil, then cover and simmer over a very low heat for 2
- Stir in the tomato purée.
- Cover and simmer for a further 30 mins, until the beef is starting to fall apart.
- Transfer the beef to a board and slice or pull apart.
- Serve in large, shallow bowls with the stew.
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