My understanding is topside is a drier cut, comes from around under leg, bolar is moist cut comes from the other end around the blade, stewing steak area therefore slow cooking needed.
pickles7,
Apr 20, 4:39am
top marks fifie. . you are correct. The last topside roast I cooked , I cooked it in the slow cooker and it was very good indeed. I cooked a whole rolled beef roast yesterday that too was very nice. Both of these roasts I browned first then put them onto a bed of ch. onions and other veg, poured over a cup of wine and put on low and left well alone for approx 6-7 hours. The rolled roast I turned off the cooker as soon as the meat reached 160 %c. . I try and use the meat probe as less shrinkage is more on our plates. .
fisher,
Feb 17, 5:46am
hmmmmm roasted bolar roast with veges in gravy...
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