Cooking a topside of beef, which is a lean cut from the hindquarter of the cow, requires a bit of care to ensure it comes out tender and juicy, as it lacks the fat marbling of cuts like ribeye or sirloin.

A beef topside joint is a versatile cut that can be prepared in various ways, catering to different cuisines and cooking styles. Here are some methods to cook a topside of beef, each offering a unique flavour and texture to this lean cut:

1. Roasting

• Traditional Roast: The most popular method for cooking topside. Season the joint and roast in a hot oven initially to sear the outside, then lower the temperature to cook through. This method is ideal for Sunday roasts and special occasions. Serve the beef sliced thinly with gravy and traditional sides.

2. Slow Cooking

• Braised Topside: Slow cooking or braising in liquid (like a rich stock with herbs and vegetables) transforms the topside into a tender, flavourful dish. This method is excellent for stews and casseroles, where the meat is cooked slowly at a low temperature until it falls apart easily.

3. Pot Roasting

• Pot Roast: Cooking the topside in a covered pot with a little bit of liquid and a selection of root vegetables. The steam and moisture within the pot keep the beef moist, and the meat infuses with the flavours of the vegetables and herbs.

4. Sous Vide

• Sous Vide Topside: Cooking the topside at a precise temperature in a water bath, sealed in a vacuum bag, for several hours. This method ensures the beef is cooked evenly through, retaining its moisture and achieving unparalleled tenderness. After sous vide cooking, the joint is usually seared quickly in a hot pan to develop a flavourful crust.

5. Smoking

• Smoked Topside: Although less common due to the lean nature of the cut, smoking topside beef with low heat over several hours can impart a unique smoky flavour. This method requires careful monitoring to prevent the meat from drying out, often involving wrapping the beef in foil partway through cooking to retain moisture.

6. Slicing and Stir-Frying

• Stir-Fried Topside: Slicing the topside thinly against the grain and quickly stir-frying it with vegetables and sauces. This method is perfect for Asian-inspired dishes, such as beef stir-fry, where the meat is cooked rapidly over high heat, retaining its tenderness.

7. Pressure Cooking

• Pressure-Cooked Topside: Using a pressure cooker can significantly reduce the cooking time while ensuring the beef is tender. This method is great for making dishes like beef stew or curry, where the meat is cooked under high pressure, infusing it with the flavours of the added liquids and seasonings.

Each cooking method can be tailored to suit the topside cut, taking into account its lean nature. By choosing the right cooking technique, you can turn a topside of beef into a delicious and memorable meal, whether you're craving a traditional roast, a hearty stew, or a quick stir-fry.