Embark on a culinary adventure that celebrates exquisite flavor and ethical choices with our pasture-fed beef rolled topside. Sourced from cattle that graze freely on open pastures, our commitment to sustainable farming practices ensures not only a culinary masterpiece but also a conscientious approach to food production. Explore the world of pasture-fed beef rolled topside and discover a versatile, succulent gem that’s both delectable and environmentally responsible.
Recipe: Garlic and Herb-Stuffed Pasture-Fed Beef Rolled Topside
- 3 pounds pasture-fed beef rolled topside
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- Preheat your oven to 350°F (177°C).
- In a small bowl, combine the minced garlic, chopped rosemary, fresh thyme leaves, salt, black pepper, and olive oil to create a herb paste.
- Lay the pasture-fed beef rolled topside flat on a cutting board and rub the herb paste evenly over the surface.
- Roll the beef tightly and secure it with kitchen twine at regular intervals to create a stuffed and rolled roast.
- In a large, oven-safe skillet or roasting pan, heat a bit of olive oil over medium-high heat.
- Sear the rolled beef on all sides until it develops a golden-brown crust. This should take about 4-5 minutes.
- Remove the beef from the skillet and set it aside.
- In the same skillet, add chopped onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
- Return the seared beef to the skillet.
- Pour in beef broth and red wine (if using).
- Cover the skillet or roasting pan with foil or a lid and transfer it to the preheated oven.
- Roast for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for 135°F (57°C).
- Once done, remove the beef rolled topside from the oven and let it rest for about 15-20 minutes before carving.
- Slice the roast and serve it hot with the flavorful pan juices and roasted vegetables.