Roast beef with rosemary potatoes and Madeira sauce. Roast fillet of beef stuffed with lobster. See all 12 recipes. More collections Topside beef 27 recipes. Roast beef 68 recipes. British recipes. Beef recipes. See all 4 collections. Similar recipes Roast beef with beer gravy.
See all 2 recipes. Make sure you check out our video in the tips section to see how this roast topside of beef is made. You can also find out more about the best cuts for roasting beef, and why not take a look at our thyme-roasted rib of beef recipe , too?
Roast from room temperature. Take the meat out of the fridge at least 2 hours before cooking; fridge-cold meat cooks unevenly. Parboil the potatoes well. This will help to create the fluffiness that then becomes crisp — essential in a good roastie.
Stir it in gradually to give the flour a chance to thicken it. Look for grass-fed beef. The meat will be more intensely flavoured than that of grain-fed cattle. Grass-fed beef fat has yellower fat than grain fed — any good butcher can advise you.
Replace the mustard rub with spices and herbs: finely chopped fresh rosemary, crushed black pepper or 1 tsp smoked paprika.
You can roast unpeeled garlic cloves with the potatoes, with sprigs of woody herbs, such as thyme. Make the gravy in a saucepan using dripping instead of the roasting fat and chill, covered, for up to 3 days. Or freeze in a sealed container for up to 1 month. Boil and flour the roasties, cool completely, then freeze on trays until solid. Bag up and freeze for up to 1 month. Madeira is a fortified wine from Portugal, available in dry and sweet styles.
Its richness works well with meat. A bottle will last for ages. The intensely aromatic Gevrey-Chambertin calls for rich dishes. You must be logged in to rate a recipe, click here to login. You must be logged in to post a comment. For a truly comforting Sunday roast, serve perfectly cooked beef sirloin with creamy spiced celeriac Enter the email address associated with your account, and we'll send you a link to reset your password. If an account was found for this email address, we've emailed you instructions to reset your password.
Recipes Beef Roast Roast topside of beef with roasties and gravy. Test kitchen approved. Minced beef can be used in a wide variety of popular dishes, including bolognese sauce, chilli con carne, lasagne, cottage pie, burgers, meatloaves and meatballs. It should be thoroughly cooked until the juices run clear. Steak should be at room temperature before cooking then lightly brush the meat with olive oil or vegetable oil.
Cook one side without touching, then turn very gently and cook the other side for the remaining time. Once cooked the steak should be rested. Leave in a warm place for up to 10 minutes.
During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through. Minced beef and offal should be consumed within 24 hours.
Never prepare raw and cooked meat with the same knife or on the same chopping board to avoid bacterial contamination.
Beef can be frozen and used within six months. Defrost, loosely wrapped, in the fridge. Never let the meat or its juices come into contact with other foods, especially cooked foods. Once cooked, cool the meat as quickly as possible, cover and refrigerate and eat within two days.
0コメント