The Secret to Cooking Tender Topside Beef Every Time

Topside beef can be a tricky cut of meat to cook. It’s lean with very little fat running through it. That makes it healthy, but also means it can easily turn out dry and chewy if you don’t know how to prepare it properly.

But have no fear! With a few simple tricks you can transform this inexpensive cut into a mouthwateringly tender roast that will have your family begging for seconds. As a busy mom who loves serving a Sunday roast but doesn’t want to break the bank, I’ve perfected the art of cooking topside so it’s fork-tender and juicy every time.

In this article, I’ll share all my secrets for guaranteed tender topside beef With my simple step-by-step instructions, you’ll wow your family with delicious roasts that fall apart with the touch of a fork. No more chewing on dry, flavorless beef – just incredibly tender, succulent meat that tastes like it came from a high-end restaurant!

Choose the Right Cut

The first step is selecting the right piece of topside at the grocery store Topside is a large muscle that runs along the cow’s back, so there are a few different cuts to choose from

• Whole topside roast: This is the entire muscle, usually 4-6 pounds. Go for a roast that is evenly shaped.

• Topside steak: This is a steak sliced from the whole topside. Pick steaks that are 1-1.5 inches thick.

• Topside roast: This is half of the whole topside muscle, usually 2-3 pounds. Pick one with a good fat cap on top.

I prefer cooking a whole topside roast since the shape helps it cook evenly. But steak and half roasts work too with a few tweaks to the method.

Tie It Up

Once you’ve selected the perfect topside roast, it’s time to tie it up. This helps the roast hold its shape and cook evenly.

Simply take about 15 inches of kitchen string and tie it around the thickest part of the roast, pulling it tight. Then loop the string around the roast in a criss-cross pattern, securing every 2 inches or so. Finally, tie securely.

If cooking steak, you can skip this step though make sure the steak is of uniform thickness.

Generously Season

Seasoning is key for flavorful, tender beef. I coat my topside roast liberally in:

• 2 tbsp olive oil – helps conduct heat
• 2 tsp salt
• 1 tsp black pepper
• 4 cloves minced garlic – flavor
• 1 tbsp fresh rosemary – aromatic flavor
• 1 tbsp fresh thyme – earthy flavor

Make sure to evenly coat all sides and really massage the seasoning into the meat. If cooking steak, sprinkle seasoning on both sides and press in.

Pro tip: Season it the night before for maximum flavor penetration into the meat. Just cover and refrigerate after seasoning.

Brown It Well

Browning the meat before roasting or braising is my secret weapon for tender topside. It creates a flavorful crust and gives you tons of browned bits in the pan that add meaty flavor.

Heat 1 tbsp oil in a large skillet over high heat. When smoking hot, add the seasoned roast and brown for 3-5 minutes per side, including the ends. Don’t move it too much so a nice crust can form.

For steak, brown for 2-3 minutes per side. You want a dark brown crust all over – not gray.

Roast Low and Slow

Now for the most important step to tender topside – roasting it low and slow. This gentle, prolonged cooking at a lower temperature helps break down the meat’s tough connective tissue.

Preheat your oven to 250°F. Place the browned roast in a roasting pan or baking dish and add a few cups of beef broth or stock to the bottom – this keeps it moist.

Cook a 4-6 pound roast for 4-5 hours, checking on it after 3 hours. Steak and smaller roasts take less time, around 2-3 hours.

Test for tenderness by poking it with a fork. When it’s like butter, it’s done!

Let It Rest

I always let my topside roast rest for at least 15 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more moist and tender texture.

Tent it loosely with foil as it rests to keep it warm. The meat will continue to cook a bit more during this time, so take it out of the oven when it’s 5°F less than your target temp.

Carve Against the Grain

Time to slice into that beautiful roast! Be sure to carve it across the grain – that is, against the direction of the meat fibers. This makes it more tender since you’re cutting through the fibers rather than with them.

Take thin slices and serve it up with horseradish, au jus, or other sauces for a perfect Sunday dinner. Your family will definitely be asking for this incredibly tender topside roast recipe again and again!

Tips for Guaranteed Tender Topside

Follow these useful tips whenever you cook topside roast or steak for fork-tender results:

• Choose quality cuts with good marbling. Grass-fed or prime beef works best.

• Tie roasts for uniform thickness and even cooking.

• Season heavily with salt, pepper, garlic, and herbs.

• Always brown first for great flavor and tenderness.

• Cook low and slow at 250°F for at least 2-3 hours up to 5 hours.

• Let meat rest before slicing across the grain.

• Add liquids like broth or sauce during roasting to braise.

• Use a meat thermometer and stop cooking at 5°F under target temp.

• Thinner steaks take less time than roasts. Adjust accordingly.

• Allow more time for bone-in cuts which take longer to cook through.

With the right prep and cooking technique, you can transform a cheap topside roast into the most mouthwateringly tender, flavorful beef your family has ever tasted. No more overcooked, dry pot roasts – just super juicy, fall-apart tender meat. Give my easy method a try for your next Sunday supper and get ready for some serious compliments!