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Topside Roast

Posted by helen 
Topside Roast
February 03, 2012 05:17AM
My butcher was telling me that he has a customer who stuffs a topside roast and cooks it for 15 minutes in an oven preheated to as hot as it can get. The oven is then turned off and then meat covered and left in the hot oven overnight.
Apparently it comes out perfect.
Your thoughts and any other advice on cooking a stuffed topside roast would be appreciated.
Re: Topside Roast
February 03, 2012 05:19AM
But then you would have to have it for breakfast, or cold for dinner?
Re: Topside Roast
February 03, 2012 05:37AM
Yes I think cold the next day was the point.
I am really confused on this as I find topside best with liquid and pot roasted. I was thinking of stuffing it with shallots, rosemary and mushrooms and then browning it and then cooking it in a lecrueset with an ample amount of red wine.... your thoughts?
I need to cook one and would really like all the advice I can get.
Re: Topside Roast
February 03, 2012 03:22PM
I think that would almost be the same as using a slow cooker as the oven would retain heat for a very long time. The covering would stop it from drying out.
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