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 topside is boned, rolled and tied and can be cut to various sizes, from modest to massive, depending on how many you're feeding. Being a muscle that’s done some work, it has beautiful grain and bite but is also lean and tender. These characteristics make it ideal for straightforward, uncomplicated roasting that lets the flavoursome meat be the star attraction. Many butchers will tie a layer of fat around their rolled topside, but we prefer to celebrate this lean cut and leave it fat-free. As it’s been hung for four weeks to gently dry and mature, our Red Ruby beef won’t shrivel up as you cook it, so we don’t think it needs any extra fat.

As well as its sheer deliciousness, topside is a Sunday lunch or celebration meal favourite because it really is easy to cook. Its versatility means it can be pot roasted, braised or boiled, as well as oven roasted. Left pink and juicy in the middle it makes an excellent leftover sandwich the next day. 

Like all red meat, topside hates being overcooked and is best served rare or medium rare to deliver succulence with tender texture and rich flavour. For the really perfect roast topside, just follow a few simple steps and above all, resist the temptation to give it extra roasting time “for luck”!

Ingredients

2kg Pipers Farm Red Ruby Beef Topside

Olive oil or beef dripping

Beef stock

How long?

30 minutes cooking per kg

20 minutes resting

How many for?

Feeds 6

Cooking method

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 coloured.

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.