Roast Beef Topside
My family are a Roast Beef family – at one point we’d have it almost every Sunday for dinner. You can’t go wrong with perfectly cooked beef, gravy, potatoes and Yorkshire Puddings. Heaven on a plate!
When I visit non-roast beef families, it’s usually because they’re either die-hard chicken fans or find the idea of cooking roast beef a little daunting. Especially when you get a table full of people who want it pink, a little pink or absolutely no pink bits whatsoever. I’m all about the pink bits. But back to the daunting part of roast beef topside, because I promise it’s not! In reality, it’s actually one of the easiest cuts of meat to cook. Layer it up with all those beautiful flavours and get it in the oven, before carving for a delicious beef roast this week, next week or every week. It’s also a winner for Thanksgiving and Christmas. Then simply give the ends to the non-pink people and serve that juicy middle to the rest of them.
This recipe is just one from the latest roast dinner series, so keep popping back for more recipes on how to the build your ULTIMATE roast dins x
Ingredients
- 1.26kg Topside
- 1 brown onion, peeled and roughly chopped
- 1 carrot, roughly chopped
- 1/4 leek, chopped
- 2 sprigs of thyme
- 2 sprigs rosemary
- 1 stick of celery, roughly chopped
- 1 garlic bulb, split in 1/2
- 50g Beef fat (or veg oil)
- 1 tsp Smoked paprika
- 1 tsp soft brown sugar
- 1 tsp garlic powder
- 1 tsp flaky salt
- 1 tsp cracked black pepper
- 1.5 tbsp Dijon mustard
Method
- Preheat your oven to 200°C, and bring the beef up to room temperature.
- Make the rub - mix smoked paprika, soft brown sugar, garlic powder, salt and pepper.
- Brush the beef with the dijon mustard and use this to stick the rub all over the beef.
- Throw all of your chopped veggies, garlic and some more of the thyme and rosemary into a roasting tray.
- Place the beef onto of the veg and roast in the oven for 50 minutes, until medium rare.
- Leave the meat to rest on the veg for at least 30 minutes covered with foil, then carve and serve. Then use the veg and meat juices to make the gravy.