Roast Topside of Beef Recipes
Recipe 1: Ingredients
1kg topside of beef 7 tbsp extra virgin olive oil 1 tbsp whole black peppercorns 2 tsp sea salt
Preheat the oven to 230°C, gas mark 8. Place the beef in a roasting tray and rub with 1 tbsp of oil. Grind the peppercorns and salt and rub over the joint. Roast at the high heat for 20 minutes. Turn the heat down to 170°C, gas mark 3 and cook for 12–15 minutes per 500g for medium-rare or 20 minutes per 500g for medium-well done. When the beef is done cover with foil and leave to stand for at least 20 minutes before carving
Recipe 2: Ingredients
1kg topside of beef 2 medium onions 1 tbsp plain flour 6 tbsp extra virgin olive oil Sea salt and pepper to taste
Preheat the oven to 230°C, gas Mark 8 Pour 4 tablespoons of the olive oil over the joint and rub it in with your hands. Sprinkle salt and pepper over the joint and rub that in. Sprinkle the flour over the top beef fat and pat it with your hands. This will crisp up the fat when it's cooked. Put a roasting tray on the hob, add the remaining 2 tablespoon of olive oil and wait until it's sizzling. Add the beef and fry on all sides to seal off the joint. This will only take a couple of minutes. Take the tray off the hob, peel and roughly chop the onions. Place under and immediately around the joint. Put the beef in the top of the pre-heated oven for 20 minutes. Turn down the heat to 190°C, gas Mark 5
Cook the beef for another 17 minutes per 450g (1lb). This will give you rare beef. For medium cooked beef add 15 minutes more, or for well-done beef add 30 minutes more. Note the additional time is for the whole joint not per 450g / 1lb When the beef is cooked, cover it with foil and let it stand for at least 20 minutes before carving. During the cooking process the onions will have toasted and they have delicious flavour when added to the gravy. Alternatively, if you don't want onions in your gravy serve the roast at the table with the onions around the base of the beef.