FOR A STRONG BEEF FLAVOUR AND PULLED TEXTURE, BEEF TOPSIDE MAKES AN EXCELLENT KIWI ROAST. WHEN SLOW COOKED THIS WELL USED MUSCLE PRODUCES A RICH AROMA WITH A TENDER BITE PERFECT FOR FILLING IN A BEEF PIE OR STEW. |
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THE CUTThe topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well used muscle, it’s extremely lean with a lot of connective tissue. Topside roast can also be diced and cooked low and slow in a casserole or braise.HOW TO COOKRemove meat from the refrigerator about 30 minutes before cooking. Trim any excess fat if necessary. Brown meat all over in a frying pan to render down the fat and bring out the rich flavour of the meat. Preheat oven to 220 ºC. Place meat, fat side up, on a rack in a roasting dish cooking for a calculated time as indicated by your recipe, basting occasionally A general guide for rump to achieve medium cooking results is to cook at 200 ºC for 20 - 25 minutes, and 25 – 30 minutes for well done. Best results will be gained by testing with a meat thermometer. Internal temperatures for meat when cooked are: 60ºC medium-rare, 65ºC medium, 75ºC well-done. Stand the roast for 15 minutes before carving across the grain into thin slices. Reserve any meat juices for gravy or creams suggested by your recipe.If using a slow cooker, dice the meat into cubes and coat with flour before browning in pan with a little oil. Transfer to the slow cooker; add cubed seasonal vegetables followed by the liquid (stock, water or wine etc). The general rule when using the slow cooker is 1 cup of liquid per 1 kg of meat. If using a casserole dish in the oven, more liquid can be used to almost cover the meat. Whole beef rump can be cooked on low for 6-8 hours or on high for 4-6 hours. |
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NUTRIENT COMPOSITIONTOPSIDE, RAW, LEAN (per 100g) |
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Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013. |
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