How to cook the perfect roast beef topside - the classic Sunday lunch joint.
Beef topside is a classic and long-favoured roasting joint for very good reason. Coming from the inner thigh of the animal, the
As well as its sheer deliciousness,
Like all red meat,
2kg Pipers Farm Red Ruby Beef Topside
Olive oil or beef dripping
30 minutes cooking per kg
20 minutes resting
How many for?
1. Remove your topside joint from the fridge and leave it for half an hour to come up to room temperature. This means it can start cooking as soon as you put it in the oven. Meanwhile, preheat the oven to 180°C.
2. Heat a heavy based frying with a smattering of olive oil or beef dripping, until it's shimmering hot. Sear the beef joint on all sides - including the ends - until sealed and well
3. Place the topside in a sturdy pan and roast, uncovered, for 30 minutes per kilo. When the time is up, test the internal temperature of the joint with a meat thermometer. For rare, the target temperature is 45°C.
4. Wrap the joint to keep it warm and leave it to rest for around 20 minutes. During resting, the joint will continue to cook in its residual heat and when the temperature reaches 55°C it'll be perfect for carving. Resting also allows the juices to redistribute themselves through the joint and means they won’t all be squished out when it comes to carving the meat.
5. Once rested, carve the topside thinly - it will be butter-soft and tender. Serve with traditional accompaniments as well as a rich gravy made from beef stock.