What temperature do you cook a topside roast?

First 25% of the cooking time should be at 240°c /475°f Gas Mark 9 then reduced to 160°c /325°f / Gas mark 3 for the rest of the cooking time. Fillets or thin pieces of meat reduce by a few min per kg. 14 minutes per lb.

Is it better to cook a roast at 325 or 350?

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher . Explore the charts below to learn how to get great results every time you cook.

How do you cook topside so it is tender?

Braised – There's nothing better than a good hearty stew with juicy chunks of topside beef. The secret to braising the beef in a stew is making sure it is good for long enough , as this will allow the meat time to soften and become melt-in-the-mouth.

Should you seal topside before roasting?

For rib, topside or top rump joints Seal the joint in a hot pan for 3-4 minutes over a high heat before transferring to the oven. Preheat oven to 180°C/Gas 4 and allow: 20 minutes per 500g plus 20 minutes (for rare) 25 minutes per 500g plus 20 minutes (for medium) 30 minutes per 500g plus 20 minutes (for well-done)

How long does it take to cook a 2lb roast at 325 degrees?

Oven Roasting Guidelines beef cut Sirloin Tip Center Roast oven temperature (preheated) 325°F weight (pounds) 2 to 2-1/2 Approximate Total Cooking TIme Medium Rare: 1-1/4 to 1-1/2 hours Internal TEMPERATURE* 135°F

How long does a 3 lb roast take to cook at 350?

If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done . But your cook time can vary widely based on the cut used.

How long to cook a 3lb roast at 325 degrees?

With the oven at around 325 degrees, it's best to cook a roast for about one hour per pound . The above recipe is written for a 3-pound chuck roast and cooks for about three hours, or until fork tender. Use the one hour per pound rule as a guideline, then trust your senses when checking for doneness.

What is the best temperature and time to cook a roast?

With the oven at around 325 degrees, it's best to cook a roast for about one hour per pound. The above recipe is written for a 3-pound chuck roast and cooks for about three hours, or until fork tender.

What is the best temperature to cook a roast?

While you're waiting, preheat your oven to the recommended temperature. You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.

How long does topside of beef take to cook?

Cooking time for roast topside beef? Topside Roasting Joint Rare Very pink and bloody Medium - Well Only very slightly pink 1 kg 40 minutes 1 hour 5 minutes 1.2 kg 46 minutes 1 hour 15 minutes 1.5 kg 55 minutes 1 hour 30 minutes 2 kg 1 hour 10 minutes 1 hour 55 minutes 2 more rows Oct 20, 2021

What is the best temperature for oven roast?

Oven Roasting Guidelines beef cut oven temperature (preheated) Internal TEMPERATURE* Sirloin Tip Roast 325°F 140°F 150°F 135°F 150°F 135°F 150°F Sirloin Tip Center Roast 325°F 135°F Rump Roast, Bottom Round Roast 325°F 135°F Eye of Round Roast 325°F 7 more rows

Roasted topside beef recipe | Jamie Oliver recipes (2024)

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Roast topside of beef

With rich red wine gravy

Dairy-freedf

With rich red wine gravy

Dairy-freedf

“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! ”

Serves 12

Cooks In2 hours

DifficultyNot too tricky

BeefChristmasSunday lunch

Nutrition per serving

Calories 375 19%
Fat 9.8g 14%
Saturates 3.2g 16%
Sugars 5g 6%
Salt 0.93g 16%
Protein 62.1g 124%
Carbs 8.2g 3%
See Also
Chilli sauce | Jamie Oliver recipes
Fibre 1.6g -

Of an adult's reference intake

Tap For Method

Ingredients

3 kg topside of beef
olive oil
½ a head of celery
2 carrots
1 onion
1 bulb of garlic
3 fresh bay leaves
3 sprigs of fresh rosemary
GRAVY
1 heaped tablespoon plain flour
1 heaped tablespoon blackberry or blackcurrant jam
125 ml red wine
1 litre organic beef stock

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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Method

Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
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.
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 a few minutes, until browned all over.
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.
Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
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. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.

Tips

Fill your gravy boat or serving jug with boiling water, draining just before pouring in the gravy – this will remove the chill and help to keep your gravy nice and hot at the table.

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