Beef
Beef Topside Joint
The bargain roast, topside of beef is great value for any Sunday lunch. Lean and tender meat with a fine grained texture. This is a delicate meat yet also packed full of flavour. cook topside pink to avoid drying out. This is a makes a superb cheaper rib alternative.
What you get: 1 joint of 1.05kg · serves 3–5
How to cook: Remove your topside from the vacuum bag the day before and season well all round with sea salt. This will slowly season the meat all the way through. The following day remove the topside from the fridge, allow to come to room temperature and dry well. Preheat the oven to 210°C Add a mirepoix of carrots, celery and onions to the bottom of a deep roasting pan and place the beef on top. Place the pan in the oven for 25 minutes. Remove from the topside oven add some red wine and thyme to the pan. Lower the temperature to 160°C and add back to the oven again. Cook for a further 20 minutes per kilo for medium rare beef. Rest beef well for 25 to 30 minutes. In the mean time add some good beef stock to the tray and you can make a superb gravy from the juices. Slice thin and serve for a wonderful Sunday lunch joint
Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.