This roast beef recipe uses topside which is cut from the hind-quarter, naturally lean and with a generous layer of fat on top that bastes the meat during cooking. Serve it with crispy roasted potatoes, seasonal root veg and homemade beef gravy, using the juices from the roasting dish for the richest and most delicious flavour.
Ingredients
Metric Cups Imperial
- 750 g topside joint of beef (we like field&flower)
- 1 pinch seasoning, to taste
- 26.5 oz topside joint of beef (we like field&flower)
- 1 pinch seasoning, to taste
- 26.5 oz topside joint of beef (we like field&flower)
- 1 pinch seasoning, to taste
Details
- Cuisine: British
- Recipe Type: Beef
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 90 mins
- Serves: 3
Step-by-step
- Pre-heat the oven to 90°C/194°F/gas mark 2.
- Place the joint in a roasting tin, season and bring to room temperature. Once at room temperature, place the joint in the pre-heated the oven and cook for 1 hour.
- After 1 hour use a meat thermometer to check the core temperature. For rare you want it between 54–59°C (129–138°F) and for medium you want it between 60–64°C (140–147°F). If the joint is not at the correct temperature, simply place it back into the oven and continue to cook, checking regularly.
- Once cooked to your liking, remove the joint from the oven until 10–15 minutes before serving.
- Increase the oven temperature to 250°C/482°F/gas mark 9, then place the joint back into the oven for 5–6 minutes.
- Rest the joint for 20 minutes before carving (keeping warm under tin foil) and serving.