Topside roast beef nz recipes

Roasted beef and winter veges with currant gravy

Roasted beef and winter veges with currant gravy

Thinly slice beef and serve with carrots, courgettes, parsnips and gravy. Add beef and cook for 10 minutes, turning, until browned on all sides. Roast for 1 1/2 hours or until beef is tender. Step 2 Once beef has been cooking for 1 hour, line a baking tray with baking paper. Roast for 25-30 minutes or until golden and tender. Step 4 Once parsnips and beef are cooked, transfer beef to a chopping board, keeping pan juices in casserole. 1kg beeftopside or rump roast

Mustard Roast Beef

600 - 800g piece of lean Quality Mark beef such as whole sirloin, topside, bolar or chuck.  Tbsp mild mustard

Lamb Antipasto Platter

4 1 Quality Mark lamb rump or topside mini lamb roast. 25kg lamb or beef ribs (or use chops). Cut lamb across the grain into thin slices
Dijon Beef Pot Roast with Yorkshire Puddings

Dijon Beef Pot Roast with Yorkshire Puddings

topside, fresh silverside, rump, chuck (rolled), bolar (blade), fresh brisket, thick flank. Recipe kindly provided by NZBeef and Lamb, click here for more of their tasty recipes

Slow Cooked Roast Beef

Bolar or TopsideBeef. Place beef in slow cooker. Pour over beef & slow cook on low for 6-8 hours. Mix Concentrated Mushroom Soup & Maggi French Onion Soup together (no water)

Sunday Beef and Vegetable Roast Recipe

Regardless, if you shop around, you can get some great roasts on sale, and beefroasts aren't necessarily a lot of effort, as this recipe proves

Dalmatian inspired pot roast beef

The flavours in this dish are reminiscent of the famed Dalmatian dish pašticada – pot roastedbeef with lots of herbs and spices in a rich, red wine gravy

Slow-cooked Bolar Roast

NZ Guild of Foodwriter’s Jan Bilton has advice on roasting the less tender cuts of beef such as bolar, rolled rib, topside and perhaps prime rib

Italian pot roast on pasta

Make a slit through centre of beef to form a pocket for the seasoning. 800g piece beeftopside. Finely chop rosemary and garlic together and mix with ¼ tsp freshly ground black pepper and ½ tsp salt