Topside Beef Joint

Topside Beef Joint

Topside Beef Joint

The bargain roast, topside is great value for any Sunday lunch. Lean and tender yet packed full of flavour, cook to pink to avoid drying out and this is a superb rib alternative

Great For:

Roasting and Slow Roasting


Cooking Your Grass Fed Topside of Beef:

Remove your topside from the vacuum bag the day before and season well all round with sea salt. This will slowly season the meat all the way through.

The following day remove the topside from the fridge, allow to come to room temperature and dry well.

Preheat the oven to 210°C

Add a mirepoix of carrots, celery and onions to the bottom of a deep roasting pan and place the beef on top. Place the pan in the oven for 25 minutes.

Remove from the topside oven add some red wine and thyme to the pan. Lower the temperature to 160°C and add back to the oven again.

Cook for a further 20 minutes per kilo for medium rare beef.

Rest beef well for 25 to 30 minutes. In the mean time add some good beef stock to the tray and you can make a superb gravy from the juices.

Slice thin and serve for a wonderful Sunday lunch joint

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