The cooking time for topside of beef depends on its weight and the desired level of doneness:

• Rare: Cook for 20 minutes per 500g, plus an additional 20 minutes.
• Medium: Cook for 25 minutes per 500g, plus an additional 20 minutes.
• Well-Done: Cook for 30 minutes per 500g, plus an additional 20 minutes.

Checking Doneness

• Use a meat thermometer to check the internal temperature:
  • Rare: 50°C
  • Medium: 60°C
  • Well-Done: 70°C
• Insert the thermometer into the thickest part of the meat, avoiding bones, and leave it for 20 seconds before taking a reading.

Tips for Cooking Topside Beef

1. Bring to Room Temperature: Remove the beef from the fridge about 1 hour before cooking to ensure even cooking and better texture.
2. Sear the Meat: Brown the beef in a hot pan for a few minutes on all sides to lock in the juices before roasting.
3. Rest Before Serving: Wrap the cooked beef in foil and allow it to rest for at least 10 minutes to enhance tenderness and retain juices.
4. Slow Cooker Option:
   • For stews, follow the slow cooker’s guidelines.
   • For a whole joint, ensure the beef is partially submerged in liquid and cook according to the slow cooker’s instructions.