How to roast a topside

roast beef image by MJPHOTO from <a href=''></a>

You can roast a topside so it stays moist and flavourful all the way to the plate. The topside cut of beef is a lean, boneless portion from the interior hindquarters of the cow. The white layer on one surface of the topside roast is usually all the fat on the cut.

A lean cut roasted in a dry environment can become tough and lose all its moisture. An oven within an oven is the key to a tender topside roast.

Rinse the surfaces of the topside roast under cool running water. Pat down the cut with paper towels. Cover the roast with a paper towel and wait 30 minutes for it to warm up to room temperature.

Season the topside generously with salt and pepper. Lightly dust the seasoned topside with all-purpose flour. Preheat the oven to 93.3 degrees Celsius.

Heat the empty Dutch oven over medium heat for five minutes. Pour 2 tbsp room-temperature vegetable oil in the base of the hot Dutch oven.

Lower the topside into the Dutch oven with a pair of tongs. Turn the roast to a new side after the last side has been evenly browned in the oil.

Surround the topside roast with enough roughly chopped vegetables to reach half its height. Reduce the heat to medium-low. Stir the vegetables to cover them in the brown fond from the bottom of the Dutch oven.

Pour beer, wine or beef stock into the Dutch oven until it the vegetables just begin to float. Cover the Dutch oven and move it to the preheated oven. Roast the topside, covered, for 20 minutes per pound.

Insert a probe thermometer into the thickest part of the roast to take an internal temperature reading. Remove the topside roast from the Dutch oven when the internal temperature is above 60 degrees Celsius. A cut as lean as a topside can get tough when cooked above 71.1 degrees C.

Place the topside roast on a platter by itself to rest for 10 minutes. Slice the roast thin with a long, sharp knife. Cover the unused portion of the roast with aluminium foil to keep it moist.