Irish Moiled Grass fed beef topside roast 21 day aged

A lean fine grained cut with a covering of fat. It is full of flavour, and stays moist and juicy if pot roasted. The perfect joint for traditional Sunday Roast Beef.

Topside is a good value forequarter cut, so must be pot roasted by searing briefly in olive oil or beef dripping, in a frying pan then transferring to a heavy casserole and pot roasting in an oven slowly in a very small amount of liquid  (e.g. stock or wine, depending on your recipe) with a lid on the pot. Only add a small amount of liquid - the purpose of this is to produce steam to roast the meat - don't cover the meat with liquid as you would in a casserole. Be sure to keep the liquid topped up so there is a small amount e.g. 1/4 of an inch on the bottom of the casserole all the way through the cooking - the pot must not go dry.  Cooked very slowly this way Topside will produce a delicious roast beef cut with it's own ready made gravy. Please note: Topside is not a suitable cut for traditional open oven roasting - if you are looking for a beef cut which you can roast in the oven in an open tray, you should opt for a hindquarter cut - either a Beef Sirloin roast, or a Rib Roast.