Melts in the mouth. https://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef Seal or cover, and marinate in the refrigerator for at least 2 hours. This makes your meat juicy and tender. Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready. Allow 225-350g (8-12oz) raw meat on the bone per person or 175-225g (6-8oz) boned and rolled meat per person. 3) Score fat so it renders and salt & pepper it “Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for! Slow cooking at low temperatures is a method to make meat that is gently-pull-apart-with-your-fork tender. How to season it: It’s especially important to keep ribeye prep and seasoning simple with just salt and pepper—you’re paying for that rich beef flavor, so let it shine. Season the topside roast with salt and pepper and place into a shallow baking dish or large resealable bag. Place the roast in the oven for three hours. Slow cooking at low temperatures is a method to make meat that is gently-pull-apart-with-your-fork tender. Stick your fingers in it, if they go in easy and the meat springs back then you have a tender cut, if you can't get your fingers in it it's a braising cut. Serve hot with flour tortillas, cheese, lettuce, tomatoes, salsa … To cook beef, generally a big pressure cooker is better. The French cut beef along muscle separations, while Americans cut beef across the grain. Celebrity chef Jamie Oliver describes beef taken from the cow's shin to be the toughest, followed by the brisket and eye, or bottom round. When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along … Each cut has a unique texture and flavour that suits certain cooking methods and recipes… A tough cut of beef, such as chuck roast, for example, will be made tender by cooking it again, especially if it wasn't cooked long enough the first time. When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Cover the pan with the roasting pan lid, if it has one. Heat oven to 150C/130C fan/gas 2. I find that the smaller size crock pots run at too high a temperature, but the larger ones have a good solid low temp. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for Make sure you use the juices left after cooking for the gravy, once you've taken the beef out you can use the resting time to make the gravy. With so much choice, there's a beef cut to satisfy every taste, budget and occasion. Letting the meat sit on a room temperature counter for 30 minutes before cooking will help it cook more evenly. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally. https://www.theanthonykitchen.com/tak-39-s-pot-roast-roast- Well, tenderizing meat isn’t as difficult as you might think! https://www.farmison.com/community/recipe/how-to-cook-beef-topside-joint Age the meat in the refrigerator to inhibit bacterial growth; searing the meat when cooking will also kill off bacteria, which can only grow on the outside of the meat. Beef. Find tried and tested roast beef topside recipes, including foolproof tips and cooking times, plus loads of other ideas to make delicious use of an economical topside joint. Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. Gradually whisk in the milk, beating to make a smooth batter. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine. If you don’t have one, you can lightly score the surface in a crosshatch pattern with a knife or use a fork to poke tiny holes into the meat. Slow roasting: Topside and top rump: are very lean cuts of beef for slow roasting.Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones Silverside and, again, top rump are both good for pot roasting, too. sear the outside in a hot, lightly oiled cast iron or heavy bottomed skillet During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through. For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat. Pressure cooker beef stew: It is very easy to cook beef with the pressure cooker. Cook's tips. During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through. It will become soft and should fall apart if cooked for long enough. Alternatively, grill it for 5 to 6 minutes per side. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Season with salt and pepper. Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill. When braising tough cuts of meat, the collagen breaks down in the cooking liquid and really lets those tough muscle fibers separate. Let it cook slowly for as long as you like in the slow cooker, or around 4-5 hours in 160C oven. Before you cook the roast, age the beef so that it has that tender juicy flavor you get in restaurants. Season, and serve the sauce spooned over slices of the beef, with creamy polenta and green beans. 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