{"title":"The Perfect Roast","description":"\u003ch2\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Perfect Roast Starts with Audsley’s\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p2\"\u003eNothing brings family and friends together quite like a delicious traditional roast beef dinner. At Audsley’s, we pride ourselves on offering quality beef roasting joints, carefully selected for their exceptional flavour, tenderness and quality.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWhether you’re planning a special Sunday lunch, a family gathering or a festive feast, our range of roasting joints makes the perfect centrepiece for your table.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFrom succulent topside and tender sirloin to rich, flavour-packed rib of beef, discover the perfect joint for every occasion.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eQuality beef, beautifully prepared and full of flavour. Make your next roast one to remember with Audsley’s.\u003c\/b\u003e\u003c\/p\u003e","products":[{"product_id":"beef-topside","title":"Beef Topside","description":"\u003cp\u003eTopside is a popular, lean cut of beef that comes from the upper part of the cow's hind leg. It’s known for its relatively low fat content, making it a healthier choice compared to other cuts, but still tender and full of flavour when cooked properly. Typically, topside is sold as a whole joint, ideal for roasting, though it can also be used for stewing, braising, or slicing into steaks or stir-fry strips.\u003c\/p\u003e\n\u003cp\u003eBeef topside is a lean and flavoursome cut, best cooked using slow, gentle methods to ensure it remains tender and juicy. Here are the cooking instructions for \u003cstrong\u003eroasting beef topside\u003c\/strong\u003e, the most popular method in the UK.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eRoast Beef Topside\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003eIngredients:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1.5–2kg beef topside joint\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-3 cloves garlic, sliced\u003c\/li\u003e\n\u003cli\u003eFresh herbs (e.g., rosemary, thyme), optional\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 medium onion, quartered (optional, for roasting)\u003c\/li\u003e\n\u003cli\u003e200–300ml beef stock or water (optional, for added moisture)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions:\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Oven and Joint\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to \u003cstrong\u003e220°C (200°C fan)\/450°F\/Gas Mark 7\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eTake the topside joint out of the fridge and allow it to come to room temperature (about 30 minutes) before cooking. This ensures more even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the topside dry with paper towels. Rub the joint all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. If you like, make small incisions in the top of the beef using a sharp knife and insert slices of garlic and sprigs of fresh rosemary or thyme for added flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the topside joint on a roasting rack or in a roasting tin. If you like, add a few quartered onions and some extra herbs around the meat for additional flavour.\u003c\/li\u003e\n\u003cli\u003eRoast in the hot oven at \u003cstrong\u003e220°C (200°C fan)\u003c\/strong\u003e for 15 minutes to give the meat a nice crust.\u003c\/li\u003e\n\u003cli\u003eAfter 15 minutes, reduce the oven temperature to \u003cstrong\u003e180°C (160°C fan)\/350°F\/Gas Mark 4\u003c\/strong\u003e and continue roasting for \u003cstrong\u003e20 minutes per 500g\u003c\/strong\u003e of meat for medium-rare (or adjust according to your preference for doneness). For example, a 1.5kg joint will need about 1 hour 10 minutes at this lower temperature for medium-rare.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck the Internal Temperature\u003c\/strong\u003e (Optional but highly recommended):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor accuracy, use a meat thermometer to check the internal temperature of the beef.\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRare\u003c\/strong\u003e: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium-rare\u003c\/strong\u003e: 55-60°C (130-140°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium\u003c\/strong\u003e: 60-65°C (140-150°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell-done\u003c\/strong\u003e: 70°C+ (160°F+)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eIf you prefer your beef well done, cook it longer, but be mindful that topside is a lean cut and can become dry if overcooked.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the beef reaches your desired level of doneness, remove it from the oven and cover it loosely with foil. Allow it to rest for at least \u003cstrong\u003e15-20 minutes\u003c\/strong\u003e. This resting time lets the juices redistribute throughout the meat, keeping it tender and moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter resting, slice the topside thinly against the grain for the most tender slices. Serve with your choice of sides, such as roast potatoes, vegetables, and gravy. The juices from the pan can be used to make a simple gravy, or you can add a splash of red wine or beef stock for extra richness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Locally sourced fresh","offers":[{"title":"Feeds 2 (approx 500g)","offer_id":31504992927811,"sku":"","price":8.95,"currency_code":"GBP","in_stock":true},{"title":"Feeds 4-5 (approx 1kg)","offer_id":31504992960579,"sku":"","price":17.85,"currency_code":"GBP","in_stock":true},{"title":"Feeds 6-8 (approx 1.5Kg)","offer_id":31504992993347,"sku":"","price":26.5,"currency_code":"GBP","in_stock":true},{"title":"Feeds 9-10 (approx 2kg)","offer_id":40329995812931,"sku":"","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0269\/2114\/0291\/products\/Topside.jpg?v=1591911706"},{"product_id":"beef-brisket","title":"Beef Brisket","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBeef brisket is a cut of meat from the lower chest or breast of the cow, known for its rich flavour and tender texture when cooked slowly. It is a versatile cut that can be prepared in a variety of ways, such as roasting, braising, or smoking. Brisket is often characterised by its thick layer of fat, which helps keep the meat moist during cooking and imparts a deep, savoury taste. When slow-cooked, the brisket becomes melt-in-the-mouth tender and absorbs the flavours of any marinades, rubs, or seasonings used.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOven Roasting (Slow-Cooked Method)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003eIngredients:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1.5–2kg beef brisket\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1-2 carrots, roughly chopped (optional)\u003c\/li\u003e\n\u003cli\u003e500ml beef stock or water\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons of your preferred seasoning (e.g., salt, black pepper, smoked paprika, or a ready-made rub)\u003c\/li\u003e\n\u003cli\u003eFresh herbs (e.g., thyme, rosemary – optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions:\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat Oven\u003c\/strong\u003e: Set your oven to 150°C (300°F), or a low setting (around 130°C for fan-assisted ovens).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Brisket\u003c\/strong\u003e: Pat the brisket dry with paper towels. Rub the surface with olive oil and season generously with salt, pepper, and any other spices or herbs you like. If you're using a pre-made spice rub, now is the time to apply it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Brisket\u003c\/strong\u003e (Optional but recommended for extra flavour):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large, ovenproof pot (Dutch oven or heavy casserole dish) over medium-high heat. Add a little oil.\u003c\/li\u003e\n\u003cli\u003eSear the brisket on all sides until it’s browned (about 4–5 minutes per side). This step adds depth to the flavour but can be skipped if you're short on time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Aromatics and Liquid\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the brisket from the pot and set it aside. In the same pot, add the chopped onion, garlic, and carrots (if using). Sauté for 5–7 minutes until softened.\u003c\/li\u003e\n\u003cli\u003eAdd the beef stock (or water) to the pot, scraping up any brown bits from the bottom (these add flavour).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Brisket\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReturn the brisket to the pot, fat-side up. Cover with a lid or tightly wrap the pot in foil.\u003c\/li\u003e\n\u003cli\u003ePlace the pot in the oven and cook for 3–4 hours (or until tender). After 2 hours, check the brisket and add more stock or water if needed to keep the meat partially submerged.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck for Tenderness\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe brisket is ready when it can be easily pierced with a fork and the meat is fork-tender. It may take longer than expected, depending on the size of the brisket.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the brisket from the oven and let it rest for 15–20 minutes before slicing against the grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the brisket thinly across the grain and serve with the cooked vegetables and braising liquid as a gravy, or with your favourite sides like mashed potatoes, coleslaw, or roasted vegetables.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eSlow Cooker Method\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003eIngredients:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1.5–2kg beef brisket\u003c\/li\u003e\n\u003cli\u003e1 onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons of your preferred seasoning (e.g., salt, black pepper, smoked paprika, or a ready-made rub)\u003c\/li\u003e\n\u003cli\u003e500ml beef stock or water\u003c\/li\u003e\n\u003cli\u003eOptional: 1-2 tablespoons of brown sugar, Worcestershire sauce, or vinegar for extra flavour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions:\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Brisket\u003c\/strong\u003e: Pat the brisket dry and rub with your seasoning mix or spices of choice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Brisket\u003c\/strong\u003e (Optional): In a large pan, heat some oil over medium-high heat and sear the brisket on all sides until browned. This step adds extra flavour but can be skipped if using the slow cooker.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLayer Ingredients in the Slow Cooker\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the chopped onion, garlic, and any optional vegetables (like carrots or celery) at the bottom of the slow cooker.\u003c\/li\u003e\n\u003cli\u003eAdd the brisket on top of the vegetables.\u003c\/li\u003e\n\u003cli\u003ePour the beef stock over the brisket. If you’re using additional flavourings like Worcestershire sauce or brown sugar, add them now.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook on Low\u003c\/strong\u003e: Cover and cook on low for 8-10 hours or on high for 4-6 hours. The brisket is done when it’s fork-tender and easily pulls apart.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the brisket from the slow cooker and allow it to rest for 15–20 minutes before slicing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the brisket thinly across the grain and serve with the cooked vegetables and juices from the slow cooker as gravy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Locally sourced fresh","offers":[{"title":"Feeds 2 (approx 500g)","offer_id":31510461775939,"sku":null,"price":8.5,"currency_code":"GBP","in_stock":true},{"title":"Feeds 4 (approx 1kg)","offer_id":31521031782467,"sku":null,"price":16.85,"currency_code":"GBP","in_stock":true},{"title":"Feeds 6 (approx 1.5 kg)","offer_id":31521036107843,"sku":null,"price":25.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0269\/2114\/0291\/products\/brisket.jpg?v=1591911705"},{"product_id":"rib-of-beef-a37","title":"Rib of Beef","description":"\u003cp\u003eA well-marbled cut of beef providing a flavour packed joint when cooking. All our beef is locally sourced within the Three Dales\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCooking Instructions for Rib of Beef\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003cbr\u003e1. Remove from fridge: Take the rib of beef out of the fridge at least 30–60 minutes before cooking to bring it to room temperature.\u003cbr\u003e2. Preheat your oven: Set your oven to 220°C (200°C fan)\/450°F\/Gas Mark 7.\u003cbr\u003e3. Season: Pat the meat dry with kitchen paper. Rub the entire surface with olive oil, and generously season with salt and freshly ground black pepper. You can also add garlic, rosemary, or thyme for extra flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting\u003c\/strong\u003e\u003cbr\u003e1. Initial high heat: Place the rib of beef in a roasting tray, bone side down if it’s bone-in. Roast for 20 minutes at the high temperature (220°C\/450°F) to brown the outside and develop flavour.\u003cbr\u003e   \u003cbr\u003e2. Lower the temperature: After 20 minutes, reduce the oven temperature to 160°C (140°C fan)\/325°F\/Gas Mark 3. Continue roasting for the following times based on your desired level of doneness:\u003cbr\u003e   - Rare: 15 minutes per 500g\u003cbr\u003e   - Medium-Rare: 20 minutes per 500g\u003cbr\u003e   - Medium: 25 minutes per 500g\u003cbr\u003e   - Well-Done: 30 minutes per 500g\u003c\/p\u003e\n\u003cp\u003e   Example: For a 2kg rib of beef, roast for 40 minutes for rare, 50 minutes for medium-rare, or 60 minutes for medium.\u003c\/p\u003e\n\u003cp\u003e3. Rest the meat: Once the rib of beef reaches your liking, remove it from the oven and let it rest, covered loosely with foil, for at least 15-20 minutes. This allows the juices to redistribute, making the meat tender and juicy.\u003c\/p\u003e\n\u003cp\u003eServe, Carve the beef across the grain into thick slices and serve with your choice of sides and sauces.\u003c\/p\u003e\n\u003cp\u003eEnjoy your perfectly roasted rib of beef!\u003c\/p\u003e","brand":"Locally sourced fresh","offers":[{"title":"Single Rib (feeds 3-4) (approx 1.5kg)","offer_id":31534708817987,"sku":"","price":38.5,"currency_code":"GBP","in_stock":true},{"title":"Double Rib (feeds 5-7) (approx 3kg)","offer_id":31534708850755,"sku":"","price":76.5,"currency_code":"GBP","in_stock":true},{"title":"Triple Rib ( feeds 8-10) (approx 4.5kg)","offer_id":51907816751482,"sku":null,"price":112.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0269\/2114\/0291\/products\/ribofbeef.jpg?v=1591911705"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0269\/2114\/0291\/collections\/530CADFA-F4E8-4010-8784-B3A6809AEEC9.png?v=1794510747","url":"https:\/\/audsley.com\/collections\/roasting-joints.oembed","provider":"Audsley Butchers of Harrogate","version":"1.0","type":"link"}