Topside beef is a cut from the thigh of the cow, making it leaner than the silverside cut from the hindquarters, but it is also more tender. The meat can be cooked and enjoyed in multiple different ways. It has amazing flavours whether you roast the whole joint, or prepare it diced in a slow-cooked stew to achieve the perfect tenderness. Topside beef is ideal if you’re looking for flavour packed meat on a budget as it is often cheaper compared to the likes of rib or fillet, largely due to it being slightly tougher in its texture. Don’t let this put you off though as what it might miss in texture, it more than makes up for in taste.

Roasting - Sometimes labelled as the ‘poor man’s sirloin’ topside makes for a delicious and cost-effective roasting joint that is easy to cut into equal slices and is best enjoyed when cooked to a light pink colour. The best part about roasted topside beef is that any meat you don’t eat make for mouth-watering leftover sandwiches or a nice fresh salad if you prefer.

Braised - There’s nothing better than a good hearty stew with juicy chunks of topside beef. The secret to braising the beef in a stew is making sure it is good for long enough, as this will allow the meat time to soften and become melt-in-the-mouth. An added benefit of topside beef is that it doesn’t contain as much fat as other cuts, and this leanness is great if you’re looking for reduced fat versions of your favourite stews, casseroles, or curries.

Pot-roasting - When you take a pot-roast approach to topside beef, the joint is being cooked slowly in a stock which will remove any toughness, and as an extra advantage, it can be prepared all in one dish, so you can avoid a lot of washing up after your meal. As an extra tip add a hint of red wine to your stock before pouring it on, it is the perfect pairing to beef.

Slow cooked - You can easily stew or cook topside beef as a tender joint in a slow cooker. For stews, make sure you follow the topside beef cooking times and instructions, and for a full joint, half submerge the meat in liquid and follow the timings of the slow cooker recipe you are using.

1. Prepare the joint- take the meat out of the fridge and leave it to get to room temperature for around an hour before cooking it. This will stop uneven cooking and ensures juicier beef.
2. Put vegetables (we’re using onions and carrots) at the bottom of the roasting tin- they will act as trivet for the beef to sit on top of. Add garlic, thyme, and water.
3. Make a paste to rub over the beef- the thin layer of fat on the beef should face up so the fat can melt into the joint. Making a simple paste from a mixture of olive oil and a stock cube will provide extra colour and flavour. Add a good grind of pepper once the paste is rubbed into the meat.
4. Cook the beef covered with foil- this stops the outside from cooking faster than the inside and keeps moisture locked into the meat.
5. Basting- halfway through the cooking time, baste the beef using the liquid from the bottom of the tray.
6. Browning and resting- remove the foil for the last 10-25 mins (depending on doneness), give the meat another quick baste and let it brown. For the best results when cooked, leave the beef to rest after taking out of the oven, for at least 30 mins loosely covered with foil. Meanwhile you can prepare your gravy with your beef stock and sides ready to carve and serve the meat.

The time for cooking your beef will depend on two factors, the weight of the joint you are using and how you like it cooked, rare, medium, or well done. Preheat your oven temperature to 160C fan/180C/350F/Gas mark 4 before roasting. We have included roasting times for a few different beef joints to help you work out what is right for you.

The Village Butcher provides the freshest and highest quality meats, so don’t miss out and grab a delicious cut of topside beef at a competitive price and get creative with your meal times! Looking for cooking inspiration? Explore our recipes.

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