Description

Beef Topside

At Grid Iron, we take our topside of beef to another level of excellence. We source our meat from local heritage cattle breeds which have more intramuscular fat (marbling) than standard breeds, adding an extra succulence and flavour to the finished product. Our meat also undergoes dry-ageing process which further enhances tenderness as well as creating even more depth of flavour in the joint. So if you are after an unbeatable Sunday roast or cold cut, opt for some topside of beef!

How do you cook a topside beef joint?

Roasting topside beef is a quick and easy way to make an impressive centrepiece for any meal. It’s often nicknamed the ‘poor man’s sirloin’ as it’s an affordable roasting joint that cuts into beautiful slices when cooked. For an irresistible plate of tantalisingly tender meat, roast it so that the meat is left slightly pink in the middle. To ensure perfect results, use low heat – 180°C/Gas Mark 4-5 should do the trick – and baste your topside regularly. Serve with caramelised onion gravy for an extra special touch.

As well as roasting, you can also try slow cooking or braising topside beef. This method adds more flavour and depth to the dish, whilst making sure the meat stays succulent. A great combination for braised beef is beer, onions and garlic – all cooked together in a slow cooker or Dutch oven to create a delicious broth which envelops every piece of your beef joint in lip-smacking flavour. Try adding root vegetables to your recipe midway through cooking and serve it up with mashed potatoes or crusty buttered bread for a wholesome winter warmer dish that’s absolutely bursting with taste!

Making Gravy from Topside

Making gravy from beef juices is a surprisingly easy process that requires few ingredients. To begin, the first step is to remove the cooked beef and reserve any cooking juices left behind. The juices should be poured through a sieve into a saucepan where some of the fat can be skimmed off the top if desired. To thicken the stock, cornflour and water can be mixed together then whisked into the liquid before crumbling in a beef stock cube and bringing it to a boil. For an added depth of flavour, browning can be stirred in at the end to give the gravy more richness.

Once all these steps have been completed, you will have made a delicious and flavourful homemade beef gravy that can be used for all sorts of delicious meals or as an accompaniment to dishes such as mashed potatoes or roast dinners. By using simple methods like this, making your own homemade gravy doesn’t need to be intimidating. With just a few ingredients and patience, anyone can create rich tasty gravies from their own beef juices with ease – something that has been done by generations before us!

Leftovers

Storage of leftover beef is an important consideration for anyone who wants to minimise food waste and make the most out of a meal. To ensure the best quality and safety for any leftover beef, it should be stored in an airtight container, foil, or cling film in the refrigerator. Proper storage can help to extend the shelf life of the beef and keep it fresh for up to 3 days; this allows you to enjoy it for lunch sandwiches or create a cold meat platter at a later time.