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Recipes with beef topside or rump

3 recipes that use beef topside or rump, with photos, step-by-step instructions and cook times. The quickest, Carne oreada, takes 35 minutes. It is most often cooked with parsley, bay leaves and beef stock.

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Sjömansbiff

Sjömansbiff, the 'sailor's beef', was the meal cooked in a single pot in the galleys of Swedish ships, and today it is a Saturday-evening favourite at home and on traditional husmanskost lunch menus. Thin slices of beef, sweet onions and sliced potatoes are browned, layered and braised in dark lager with thyme and bay until the potatoes soak up the meaty juices. The dish contains alcohol: the beer cooks for over an hour but some alcohol can remain, so for an alcohol-free pot use the same amount of beef stock with a teaspoon of dark molasses. The usual mistake is slicing the potatoes too thin, so they collapse into mash; keep them a good 1 cm thick. Serve with pickled beetroot or a crisp cucumber salad. Chef's tip: fry the onions slowly until truly golden before layering, because their sweetness is what balances the bitter edge of the beer.

95 minScandinavianMeat
by KrazyBadal 0 views

Carne oreada

Before refrigerators, Santander cooks preserved beef by marinating thin sheets of it with panela, salt, garlic and cumin and hanging it in the sun and breeze until the surface dried. Carne oreada is still sold in the markets of Bucaramanga and San Gil, and grilled at home or in asaderos with arepa santandereana, cassava and guacamole. The meat comes out chewy-tender with a sweet, salty, caramelised edge and a concentrated, almost cured beef flavour. Sun-drying isn't safe in most home settings, so this version dries the meat on a rack uncovered in the fridge for 1–2 days, which gives the same firm, dark surface. Grilling it too long is the frequent fault, as the thin meat goes leathery; it needs only a few minutes a side over high heat. Chef's tip: some cooks splash a little beer into the marinade, but orange juice gives a similar tang without alcohol.

35 minColombianMeatGluten free
by KrazyBadal 0 views

Silpancho

Silpancho is the pride of Cochabamba in Bolivia and is sold in huge portions at the city's lunchtime silpancherías: a layer of rice, then sliced fried potatoes, then a beef steak pounded so thin it covers the plate, breaded and fried, topped with a fried egg and a fresh salsa of tomato, onion and locoto chilli. The mistake is not pounding the meat thin enough; it should be about 3 mm, so it fries in a minute and stays tender. Chef's tip: press the breadcrumbs into the meat with the palm of your hand, then pound lightly once more so they stick.

70 minAndeanMeat
by KrazyBadal 0 views

Goes well with beef topside or rump