Antonie van Leeuwenhoek: Antonie van Leeuwenhoek, Dutch microscopist who was the first to observe bacteria and protozoa. His researches on lower animals refuted the doctrine of spontaneous
1 Rub the dripping or butter over the joint. 2  Season generously with salt and pepper. 3  Roast the beef topside according to your desired temperature: 20 minutes per 500g, plus an additional 20 minutes for rare; 25 minutes per 500g, plus 25 minutes for medium; 30 minutes per 500g, plus 30 minutes for well done. Roast the beef topside according to your desired temperature: 20 minutes per 500g, plus an additional 20 minutes for rare; 25 minutes per 500g, plus 25 minutes for medium; 30 minutes per 500g, plus 30 minutes for well done.
.. Restaurants and meat purveyors that specialize in medium-rare cuts of Top Sirloin slow roast at temperatures of 170-215* for up to 20 hours. The general rule is about 20-25 minutes per pound @ 225 for rare to medium-rare, but I find you usually have a little more leeway without fear of over-cooking.ook's Illustrated considers Sirloin Top Butt/Tip Roast to be the poor man's Prime Rib. Slow roasting is how companies like Boar's Head and Thumann's prepare their deli meats ....usually for 8-10 hours @215-225*.