Roast topside of beef

Roast topside of beef

By
From
Nathan Outlaw's Home Kitchen
Serves
6-8
Photographer
David Loftus

This is my standard Sunday lunch roast beef, which I always serve with the traditional accompaniments. If you’re buying topside, look for meat with a dark red colour and choose a joint with some fat around the outside to keep the meat tender and lend flavour. For beef cooked exactly the way you like it, use a temperature probe to check the core temperature. Don’t be tempted to put the Yorkshires and potatoes in the oven together with the meat or the steam produced will stop your roasties from crisping and your Yorkshires from rising… disaster! Cook each component individually for the best result. Use any leftover beef in sandwiches or pies, or eat with salads.

Ingredients

Quantity Ingredient
1 boned and rolled topside of beef joint, about 2kg
olive oil, to drizzle and for cooking

For the seasoning rub

Quantity Ingredient
2 tablespoons sea salt
1 tablespoon chopped thyme
2 garlic cloves, peeled and finely chopped
freshly ground black pepper

To serve

Quantity Ingredient
Gravy
* yorkshire puddings [rid:37776]
Horseradish sauce
english mustard

Method

  1. A day ahead, place the topside joint on a tray and drizzle with olive oil then sprinkle with the salt, thyme, garlic and some pepper. Rub in well, using your hands, then cover and leave to marinate overnight in the fridge.
  2. Take the topside out of the fridge a good hour before cooking to bring it to room temperature. Preheat your oven to 180°C.
  3. Heat a large roasting tray or large ovenproof frying pan over a medium-high heat. When hot, add a drizzle of olive oil followed by the beef joint. Colour all over for 2–3 minutes.
  4. Transfer the roasting tray or pan to the oven and roast for 1 hour for medium-rare. If you want the meat cooked less or more rare, increase or decrease the cooking time accordingly, checking it every 5 minutes towards the end.
  5. Lift the joint of beef onto a warmed plate, cover with foil and leave to rest for about 30 minutes. At this point you can make your gravy (adding the juices from the meat plate), bake your Yorkshire puddings and cook your veg.
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