Discover the mouthwatering world of grass-fed topside beef with our delectable recipes! From succulent roasts to flavourful jerky, we’ll guide you through the culinary journey of this premium, ethically produced meat. Learn about the nutritional benefits, cooking techniques, and why paddock-to-plate eating with grass-fed, grass-finished beef is better not only for your health but also for the environment.
What Is Topside Beef?
Topside beef is a lean, tender cut from the cow’s hindquarters above the hip. This animal portion doesn’t bear much weight, resulting in a well-exercised but relatively lean and tender muscle. It is versatile and ideal for various recipes, including succulent topside roasts and delightful beef jerky.
Grass-Fed Beef: The Better Choice
Grass-fed beef comes from cattle that graze on pasture throughout their lives, revelling in a natural and nourishing diet. This practice not only enhances the nutritional value of the meat but also promotes sustainable agriculture and reduces the carbon footprint. Ethically produced grass-fed beef ensures that the animals lead a stress-free life, resulting in tender, flavoursome meat that discerning food enthusiasts crave.
The Benefits of Grass-Fed, Ethically Produced Beef
- Nutritional Superiority: Grass-fed beef tends to be leaner and contains higher omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidants, contributing to heart health and reduced inflammation.
- Ethical and Sustainable Farming: Grass-fed, ethically produced beef comes from farms prioritising animal welfare, providing ample space and access to pasture for the cattle to graze naturally.
Grass-Fed vs. Grass-Finished Beef: Unraveling the Difference
Grass-fed beef indicates that the cattle consumed grass primarily throughout their lives. This natural grazing diet contributes to the improved nutritional profile of the meat.
On the other hand, grass-finished beef takes the concept further. It means the cattle exclusively eat grass throughout their lives, even during the finishing phase, ensuring the highest-quality and healthiest beef.
Topside Beef Jerky: A Flavourful Snack
Beef jerky is a beloved snack worldwide, and topside beef is an excellent choice for making this delectable treat. Its leanness and tenderness make it easy to slice thinly, and when marinated and dehydrated, topside beef transforms into savoury and nutritious jerky. Moreover, when using grass-fed, grass-finished beef, the jerky becomes even more flavourful, reflecting the natural goodness of the meat.
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Cooking the Perfect Topside Roast
Cooking a topside roast to perfection is an art that guarantees a tender and flavourful dining experience. Start by seasoning the meat with your favourite herbs and spices, and then opt for slow roasting at a lower temperature to retain moisture and tenderness. Remember to use a meat thermometer for precise beef topside roast cooking times!
Recipe 1: Baharat Topside Roast
Indulge in the exotic flavours of the Middle East with this Baharat-spiced topside roast. The warm and aromatic cumin, coriander, cardamom, and other spices add a delightful twist to the tender grass-fed beef. Transport your taste buds to the vibrant markets of the Middle East with each succulent slice.
Baharat Topside Roast
- Preparation: 5 min
- Cooking: 50 min
- Ready in: 55 min
- 1 kg Beef topside roast
- 1 tbs Olive oil
- 1 tbs Baharat spice mix
- 1 cup (250ml) Salt-reduced beef stock
- 1 ½ cups Couscous
- 350 g pkt Kale slaw kit
- Zest and juice of a lemon
- Small pomegranate (arils/seeds removed)
- Hummus, red pickled onion, lemon wedges, mixed salad leaves and pitta bread or mini wraps (to serve)
- Preheat oven to 160⁰C (140⁰c Fan forced). Place topside onto a medium baking tray. Tie with butcher’s string at 2-3 cm intervals. Rub with oil and spice. Season. Pour stock into the base of roasting pan. Roast for 45-50 mins for medium rare or until cooked to your liking. Remove from oven. Loosely cover with foil and rest for 15-20 mins. Thinly slice.
- Meanwhile, place couscous into a heat proof bowl. Add 1 ½ cups (375ml) boiling water, stir and cover. Set aside for 10 mins. Remove cover and fluff grains with a fork. Set aside for 20 mins to cool. Finely chop kale slaw, add to couscous with juice, zest and pomegranate. Season.
- Serve with couscous, hummus, pickled onion, lemon wedges, salad leaves and flat bread/pitta or tortilla.
- Remove the beef from the fridge to come to room temperature 20 mins before cooking. Using butcher’s string tie the beef at 2-3 cm intervals to maintain a firm shape.
- Rump roast would also work well in this recipe. The beef is best tested with a digital thermometer for doneness.
- Baharat spice mix can be found in continental delis or gourmet F & V shops in the spice isle.
- Use leftover roast beef for next day steak sandwiches.
Recipe 2: Herb-Crusted Topside Roast
For a burst of herbal goodness, showcase a topside roast coated with a medley of fresh herbs like rosemary, thyme, and sage. This aromatic crust adds a layer of flavour that perfectly complements the natural taste of grass-fed beef.
Herb Crusted Topside Roast
- Preparation: 15 min
- Cooking: 1 h
- Ready in: 1 h 15 min
- 1.2 kg Topside roast
- 12 French shallots (peeled, halved)
- 3 large Carrots (peeled, chopped)
- 1 tbsp Olive oil
- 2 cloves Garlic (crushed)
- 2 tbsp Wholegrain mustard
- ¼ cup Fresh herbs (we used thyme, rosemary, oregano) (finely chopped)
- 375 ml Beef stock
- 125 ml Red wine
- 800 g Potatoes (peeled, cut into 3cm pieces)
- 20 g Butter (cubed)
- ⅓ cup Full-cream milk
- ¼ cup Parmesan shavings (finely grated)
- Steamed sugar snap peas and pre-made gravy (to serve)
- Preheat oven to 240°C (220° fan-forced).
- Arrange shallots and carrots in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir to combine and spread over beef. Place beef on top of vegetables and pour stock and wine around the base.
- Place beef in oven and reduce heat immediately to 200°C (180° fan-forced). Roast in oven for 45 to 60 minutes, or until cooked to your liking, covering top of roast with foil if over browning.
- Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.
- Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 to 12 minutes or until potatoes are tender.
- Drain and return potatoes to saucepan. Season. Mash with butter and milk until smooth. Stir through parmesan.
- Slice beef and serve with shallots, carrots, parmesan mash, sugar snaps and gravy.
- The herb crust will work well on any beef roast cut.
- Use any combination of fresh herbs you like for the crust.
- For a creamier mash, add more milk.
Recipe 3: Beef Topside Roast with Beetroot and Green Beans
Embrace the colours of nature with this delightful topside roast accompanied by roasted beetroot and blanched green beans. The beetroot’s sweetness and the green beans’ earthy notes harmonise gracefully with the grass-fed beef, creating a vibrant and nutritious medley on your plate.
Beef Topside Roast With Beetroot And Green Beans
- Preparation: 20 min
- Cooking: 55 min
- Ready in: 1 h 15 min
- 1.2 kg Quality topside beef roast
- 2 tbsp Olive oil
- ¾ cup Sour cream
- 4 tbsp Jarred horseradish
- 2 cloves Garlic (finely chopped, plus 2 garlic heads, halved)
- 1 tbsp Thyme
- 2 Spanish onions (thickly sliced)
- 3 bunches Baby beetroot (trimmed, and small tender leaves reserved)
- 200 g Baby beans (trimmed)
- 2 cups Baby spinach
- 1 tbsp Red wine vinegar (or to taste)
- Preheat oven to 250°C. Combine 2 tbsp horseradish, 1 clove chopped garlic, thyme and 1 tablespoon olive oil in a bowl, season to taste with salt and freshly ground pepper, then brush over beef and set aside at room temperature to marinate for 30 minutes. Place onion and 2 garlic heads in a small roasting pan, place beef on top and place in oven, immediately reducing temperature to 200°C. Roast, basting occasionally with pan juices until cooked to your liking (45-50 minutes for medium-rare, 50-55 minutes for medium). Cover loosely with foil and set aside to rest for 30 minutes.
- Meanwhile, place baby beetroot cut-side up in a separate roasting pan, drizzle with about 1 tbsp olive oil, season to taste, cover with foil and roast for about 40 minutes until tender, set aside.
- Blanch beans in a saucepan of boiling salted water for about 3 minutes until just tender, drain and set aside in a bowl with beetroot leaves and spinach. Just before serving, add baby beetroot, vinegar and about 1½ tbsp olive oil, season to taste and toss to combine.
- Combine sour cream, remaining horseradish and remaining chopped garlic in a bowl, season to taste. Very thinly slice the beef and serve with baby beetroot salad, roast onions form the pan, pan juices and with horseradish cream to dollop.
- The beef needs to rest for at least half an hour for maximum tenderness – cover loosely with foil and then with a clean tea towel and leave in a warm place.
- This beef is best served very thinly sliced – always be sure to slice meat across the grain to maximize the tenderness even further.
Paddock-to-Plate Eating and Fewer Food Miles
Embracing paddock-to-plate eating involves consuming food produced locally, reducing transportation and storage costs while promoting fresher, more sustainable ingredients. When prioritising local and ethically sourced grass-fed beef, we support local farmers and enjoy the peace of mind that our food has undergone minimal processing and has travelled fewer miles from farm to table.
Savour the Richness of Grass-Fed Topside Beef
Explore the grass-fed topside beef and its versatility in these irresistible recipes. Whether roasting with Baharat, embracing herb-crusted elegance, or adding vibrant vegetables, each dish promises a delicious experience. Also, by choosing our grass-fed, grass-finished topside beef online and adopting paddock-to-plate principles, you contribute to a more sustainable and compassionate food system, one mouthful at a time.
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