1. SLOW-COOKING OR BRAISING
- Season the grass-fed topside roast with desired seasonings.
- Heat a pan or Dutch oven over medium-high heat. Add a small amount of oil and sear the roast on all sides until it develops a golden-brown crust.
- Remove the roast from the pan and set it aside.
- In the same pan, sauté onions, garlic, carrots, and other vegetables of your choice.
- Place the seared roast back into the pan with the vegetables.
- Add beef broth, red wine, or a combination of both to partially cover the roast. The liquid should reach about halfway up the roast.
- Cover the pan or transfer the contents to a slow cooker.
- Cook the topside roast on low heat for 6-8 hours or until the meat is tender and easily pulls apart with a fork.
- Once done, remove the roast from the liquid, slice or shred it, and serve with the vegetables and flavourful cooking liquid.
2. ROASTING
- Preheat your oven to 160°C.
- Season the grass-fed topside roast with your preferred blend of herbs, spices, and salt. You can use a simple mix of salt, pepper, and garlic powder or experiment with other flavors like rosemary, thyme, or paprika.
- Place the seasoned roast on a roasting rack in a roasting pan.
- Insert a meat thermometer into the thickest part of the roast, making sure it does not touch the bone.
- Roast the topside in the oven until the internal temperature reaches your desired level of doneness. For medium-rare, remove the roast from the oven when the thermometer reads about 130-135°F (55-57°C). Keep in mind that the temperature will rise a few degrees during resting.
- Let the roast rest for at least 15-20 minutes before carving. This allows the juices to redistribute and the meat to become more tender.
Both roasting and slow-cooking methods can result in a tender and delicious grass-fed topside roast. Choose the cooking method that suits your preferences and the time available, and enjoy a flavourful and nutritious meal!
