NATIONAL BEEF WEEK

23-30 April 2020

Every day this week, we’re going to introduce you to a cut of beef and provide all sorts of inspiration and ideas to help you cook it to perfection!

THE WEEK AHEAD...

 

TUESDAY: Topside

WEDNESDAY: Rolled brisket 

THURSDAY: Flat rib 

FRIDAY: Tomahawk steaks

SATURDAY: Sirloin on the bone

 

 

SIRLOIN ON THE BONE SATURDAY

This is a traditional 'on the bone' roast. The sirloin is well marbled on the inside with a good cover of fat on the outside to give a juicy and tender roast. It's a luxurious option for a traditional Sunday roast and show-stoppingly delicious.

This is a cut to roast in the oven. Allow the joint to come to room temperature before massaging it all over with olive oil and seasoning.

 

Roast for 30 minutes at a high temperature (220/gas mark 7) and then reduce down quite low (170/gas mark 4). Cooking times depend on the size of the joint and your oven, however this is a useful guide...

Rare: 10 mins per 500g

Medium: 13 minutes per 500g

Well done: 19 minutes per 500g

Don't forget to allow the joint to rest well while you make the gravy! This beautiful cut deserves all the traditional trimmings we all love - where to start... we recommend crispy roast potatoes, honey roasted parsnips, cauliflower cheese and lots of fresh veggies.

TOMAHAWK STEAK FRIDAY

These bad boys are usually pretty big and thick so the best way to cook them is really on the barbecue or grill. They're impressive, great dinner party conversation pieces and absolutely delicious! Essentially a rib eye with the rib bone in place, they are generally less commonly known (until you've been to us of course!).

Might we suggest a 'reverse sear' - where you cook your steak on the grill at a low temperature for a few minutes each side. Allow it to rest for a few minutes and then whack the heat up and sear it on both sides for a nice crispy outside and juicy, moist inside. The bone helps to hold the heat as well.

SERVING SUGGESTIONS:

You could eat these with a range of traditional barbecue accompaniments such as:

  • a hearty, home-made potato salad

  • fresh leaves with a citrus dressing

  • drizzle over some garlic butter

  • asparagus wrapped in crispy bacon

  • filled potato skins

  • sweet potato fries

 

Go on... make a FEAST of it!

 

FLAT RIB THURSDAY

This cut of beef, sometimes called a ladder, benefits best from a slow roast. Crispy on the outside and soft and delicious on the inside is the result you're going for. Sticky, tasty sauces work well with flat rib - as  you'll see below.

 

Season well all over and place inside your oven at its highest temperature - then drop it down to around 150 degrees and slow roast for 2-4 hours.

James Martin has cornered the market for us in terms of lovely recipes so we have gone with 3 quite different ones. Which to do first?

James Martin/BBC - with barbecue sauce

James Martin/BBC - bourbon glazed sticky ribs

James Martin/BBC - spiced ribs with sticky chilli chicken and egg fried rice

ROLLED BRISKET WEDNESDAY

Brisket is a cut of meat from the lower chest area, just above the shank. It is one of the cheaper cuts but treat it well and you'd never know. It cooks very similarly to topside - you can roast or slow cook it but we recommend a long, slow cook on top of lots of delicious vegetables and doused in a rich beef and red wine stock.

We've found a few lovely recipes you might like to try. It is perfect to put on to cook first thing on a Sunday morning and rewards you well after a busy day - with all the taste and none of the fuss.

BBC Good Food - slow cooked perfection

BBC Good Food - slow cooked with braised celery

Nigel Slater/the Guardian - with porcini and onion gravy (He had us at "You'll need a spoon"). There's also a great looking recipe that follows this for a brisket slaw using leftovers... mmm.

TOPSIDE TUESDAY

Topside (from the area marked 'round' on the diagram) is suitable for roasting or pot roasting. Topside is a lean cut so, if you're roasting it, cover in a layer of fat using beef dripping, olive oil or butter beforehand.

 

For pot roasting, add root vegetables, chopped garlic, fresh herbs, wine or beer to the meat during cooking to add extra flavour. You should allow the meat to simmer slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours. When cooking, ensure that the lid fits well to keep it moistened prevent liquid evaporating.

For roasting, preheat the oven to 180°C, gas mark 4. Weigh the joint so you can calculate the cooking time. For rare beef, cook the joint for 20 minutes per 450g plus 20 minutes. For a medium result, cook the meat for 25 minutes per 450g plus 25 minutes. For a well done joint, cook it for 30 minutes per 450g plus 30 minutes.

 

Season well with a good quality salt. Baste the meat in its own juices regularly during cooking. A top tip is to lay the joint, fat side up, onto a bed of chopped vegetables such as onion, carrots and celeriac with bay and rosemary. These can be used to flavour the gravy whilst the joint is resting but sieve out the vegetables once you've made it.

 

Once the joint is cooked (whether roasted or pot roasted), cover in foil and allow it to stand for 15 minutes - this will make it easier to carve.

Jamie Oliver - a tasty crust

BBC Good Food - with red wine gravy

Delicious magazine - with mustard, sugar and salt rub

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