Best Way to Cook Topside of Beef

**Adam** · #1 (**permalink**) 02-08-2008, 05:01 PM

OK, without blowing my own trumpet I'm a good cook but I'm trying to buy more ingredients from the market and meat especially from the butcher (obviously). I got some topside of beef today for tomorrow but wondered what people thought was the best way of cooking it. I've been googling and slow roasting or pot roasting looks like a winner. I've had lots of pot roasts but never done one myself! They look simple enough but I wonder if it is the best way.

Does anyone have any suggestions or recipes for anything related to topside? Doesn't have to be a roast.

TIA

**Adam** · #2 (**permalink**) 03-08-2008, 11:35 AM

I've decided I'm going to use an Adam recipe.

Seal the meat
Pop into a casserole dish with red wine, salt and pepper and a couple of bay leafs.
Cook for about 3 hours
Leave to rest for about 15 mins

Bob's you uncle!

Escafeldia · #3 (**permalink**) 06-08-2008, 08:15 AM

Adam - if you are going to Pot Roast you also need a few root vegetables in there such as Carrots and Turnip etc. I would also put a Beef Stock Cube in as well. When you have finished the Pot Roast the veggies will obviously be overcooked and should be strained off and thrown away but you get really great gravy. I would also let your meat rest a little longer than 15 minutes before you carve it. Pot Roasted Top Side is also fine served cold. Bon Appetit!