Veal Topside: A joint of meat taken from the rear quarter of the animal. Boned and rolled, it is a lean and tender joint.
Cooking instructions:
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Remember to remove your Veal Topside joint out of the packaging, pat dry and bring to room temperature
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Pre heat your oven to 200 oc temperature fan assisted or 215oc without a fan
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Season the joint just prior to roasting
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Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
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Massage a little goose or duck fat into the joint if it does not have a generous coating of fat then season with good quality fine sea salt
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Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns,
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Place the veal fat side up onto the trivet which should line the base of the tray
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Place in centre of oven and roast for 20 minutes then reduce the temperature to 170oc then continue roasting for 15 minutes per 500g reaching a core temperature of minimum 56oc
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Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
- For the gravy, make up 500 ml of essential cuisine veal stock, then deglaze roasting tray with this stock stirring all the caramelised juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy
Our roast veal topside is a great roast but cherish any leftovers – it’s absolutely amazing as a cold cut in sandwiches on the next day. With a slick of mayo and a tomato round in a crusty baguette, it beats a roast beef sarnie!
Pack contains approximately 1 piece.
Try our other meat here.
Product photography is representative only. Sizes and thicknesses may vary. Weights and portions will be as stated.
