Can you fry topside beef

It is really a very quick meal without this step. If not marinating, pour half the marinade over the beef before cooking, then discard. Take the marinated or not steak let the initial fridge chill come off it and cook quickly on a relatively high heat, to medium on the BBQ plate or grill. Set aside to rest. Add the steak strips to the salad.

Serve and enjoy. Their lovely with a bit of fresh natural yoghurt on the spiced beef strips. Combine paprika, cumin, sea salt and pepper. Rub steak with olive oil and spice mix. Cook on a medium to high heat BBQ plate or grill until medium done.

Read our guide on how to cook roast beef for perfect results every time — and get your timings exactly right with our roast timer tool. It can be served lightly pink.

Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads. Try our roast beef with caramelised onion gravy for an extra-special centrepiece. 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. Pot-roasting topside is a great idea because it means slow-cooking the joint in stock, eliminating any toughness in the meat, and the all-in-one method, usually in a cast iron casserole, means less washing-up. Sit the meat on the veg with herbs and aromatics and try adding wine to the stock before pouring it over.

Have a go at making our pot-roast beef with French onion gravy. This ultra-indulgent family meal is simple to make but looks stunning and is sure to be the talk of the dinner table. Serve with all your favourite trimmings.

Put our favourite piece of kitchen kit to work by making our sensational slow cooker beef topside with red wine gravy. Lean and versatile, topside steaks benefit from tenderising and are ideal for schnitzels or steak sandwiches. They can also be sliced thinly across the grain for stir-fries or diced for low, slow-cooking. Once the pan has just started to smoke, carefully place the topside beef steaks into the frying pan. Turn the topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown and with an internal temperature of 50 — 57 degrees for medium-rare.

If you like rare beef cook the joint for 20 minutes per g plus 20 minutes, for a medium result cook the meat for 25 minutes per g plus 25 minutes and for a well done joint cook it for 30 minutes per g plus 30 minutes. Once the joint is cooked allow it to stand for 10 minutes this will make it easier to carve. Turn the Topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown and with an internal temperature of 50 — 57 degrees for medium-rare.

Topside: Topside which sits on the inside of the hindquarters and top of the leg is extremely lean and makes for an excellent slow-cooked roast. It is also great for making healthy mince or thinly sliced schnitzels.

When meat is heated too far, even if the connective tissue has been carefully melted out, the meat proteins bunch up and stiffen- resulting in 2, a dry, unpleasant meal. You are buying tough meat and cooking it relatively quickly with no thermometer.