Topside steak. Topside of beef is the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth. Topside steak Sliced from the whole topside, this steak comes from the inside of the hind leg, between the thick flank and the silverside.
Topside of beef is ideal for roasting, but due to its lack of fat, it's very important to baste the meat regularly to stop it from drying out. We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Beef topside is a cut of beef taken from the round of the cow.
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, topside steak. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Topside of beef is the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth. Topside steak Sliced from the whole topside, this steak comes from the inside of the hind leg, between the thick flank and the silverside.
Topside steak is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Topside steak is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook topside steak using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Topside steak:
- {Get 1 kg of topside beef steak.
- {Take 1/2 bottle of steak marinade.
- {Make ready 1 tsp of bbq spice.
- {Get 1 tsp of steak n chop spice.
- {Take 1 tsp of braai spice.
Generally this is one of the leanest, or most fat-free, cuts of beef available, but it is often bought surrounded by a layer of fat. The cut can be used in many different dishes, such as beef bourguignon, and it can also be roasted whole or stir-fried. Topside of beef, also know as silverside and top round, is an average cut of beef from the top of the hind leg. Topside is a lean, boneless piece of meat best suited for casseroles, stews and roasting.
Instructions to make Topside steak:
- Prep is to marinate meat with spices and marinade.
- In a bowl place your meat and spice it with all the dry ingredients the drizzle the marinated then mix it well and cover the meat let it stay in the fridge for few hours..
- Prepare the fire with charcoal.
- When it's ready then chargrill the meat, I like it well-done maybe 20 minutes each side then it's perfect.
- The meat it's great and enjoy it and we will enjoy it with vegetables..
It can be a difficult cut to cook correctly because of its low fat content, and when prepared incorrectly, it tends to be tough and chewy. I'm beginning with topside steak, which is a very lean steak that comes from the hind quarters of the animal. I love to slice it thinly across the grain and stir fry it, or cook it as a steak and then cut into thin strips for popping in salads (like the Thai Beef Salad below) or for spiced wraps (below). The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well used muscle, it's extremely lean with a lot of connective tissue.
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