Also note that the topside is best served no more than medium rare because it dries out very easily. I'll finish the roast uncovered for the last half-hour. A better bet than topside for the same price is probably bolar blade because while it can have a bit of gristle it is softer and more tender.
Beef bolar blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.
The bolar blade is cut from the shoulder clod portion of the Chuck. It does a lot of work during the steer's lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor. It's a great lower-cost cut for pot roasting (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef.
The best cuts of beef for roasting are the eye fillet, rib eye (on the bone or boneless fillet), sirloin or rump. When choosing your beef cut in store, look out for: A moderate covering of fat on cuts such as sirloin or rump – which will add delicious flavour and prevent the meat from drying out during cooking.
Topside is a perfect roast and has a lovely texture, goof beefy flavour and can be roasted rare to well done.
Cutting the beef into large chunks and gently cooking it in a stew is a great way to cook topside. It will become soft and should fall apart if cooked for long enough. Topside has less fat running through it than other cuts, making it leaner, and therefore it would work in a lower-fat stew, casserole or curry.
It's overcooked. Overcooking meat causes it to dry out, and as moisture is lost, the meat gets tougher and so harder to chew. It was cooked at too high a temperature. For soft and tender meat, it's always better to cook it low and slow than to heat it very quickly, which causes the protein in the meat to toughen.
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks.
The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.
The Bolar Roast is a lean forequarter cut, also known as blade roast. This beef roast is a finer textured meat, best cooked on a lower heat for a longer period of time or as a pot roast.
Bolar Blade is taken from the beef shoulder and makes an excellent pot roast. This inexpensive cut is tender and particularly delicious when roasted, cut into steaks, thin-sliced for roast beef sandwiches or chopped into strips for stir-fry dishes.
It's a secondary cut which is full of flavour, but is quite tough, so needs long slow cooking to lock in the flavour and create tenderness. It's a versatile cut which can be roasted whole or cut down to use in casseroles and stews.
Topside: Topside of beef is a lean boneless cut from the top of the inside hind leg, also called buttock steak.
The Blade roast is a flavoursome cut of meat that is best cooked by moist heat methods such as braising or roasting in liquid. Slow cooking helps to soften the connective tissue located between the muscles of this cut. Bolar Blade is prepared from a whole Blade by removal of the Oyster Blade along the natural seam.
Place onions, thyme, stock and wine in the base of a large roasting tin. Sit rack with beef over roasting tin. Cook beef for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes.
Beef tenderloin is a great choice for your Christmas dinner because it's relatively easy to prepare. It also cooks quickly, has a nice presentation, and has no bones or fat to deal with. If you buy a beef tenderloin that is untrimmed, you're going to have some work to do.
Topside and Silverside
Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
The latest survey from YouGov has revealed that the most popular meat to serve with a roast dinner is beef, with 33% of us cooking up a joint on a regular basis.
1) Choose the right cut
For a leaner roast, topside is an excellent choice and for a slightly fattier cut, top rump is also a good option. Both are best served rare/medium rare and are delicious served cold in sandwiches and salads.
Should I cover roast beef during cooking? Cook topside beef covered with foil, this helps prevent the outside from cooking quicker than the inside and locks in the moisture in a similar way that pot roasting does during slow cooking.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.