Roasted Topside of Beef
Topside comes from innermost cattle thigh muscle. It is quite tender and lean, which makes it a good cut of beef for roasting. Butchers often leave a layer of fat on top which will baste the beef while it cooks. You can cut this off and discard it after cooking if you do not want to eat it. You can get topside in small or large cuts depending how much you need. Along with the beef you just need olive oil, salt and pepper. The topside is roasted in a hot and then warm oven until done to your liking, and you can serve it with potatoes, vegetables and gravy. This makes a wonderful family meal for Sunday lunchtime.
Topside can be carved into lean slices, another reason it is so good for roasting. It can also be used to make a pot roast or you can braise it on a bed of vegetables and beef bouillon. However you cook this cut of beef, you should let it rest for 20 minutes before serving so the juices can redistribute and settle. Silverside beef is similar but it needs to be braised else it will dry out in the oven.
Consider a topside mini-joint which is ideal for a 2 or 3-person household. Such a small cut of beef will be cooked in less than an hour. You will often get extra fat with these mini-joints which you can take off before you serve the meat. A joint is the British word for a meat roast. Enjoy this with Yorkshire puddings and perhaps roasted potatoes and vegetables. Mashed potatoes is also wonderful with beef topside, and do not forget the homemade gravy.
- 2.2 lbs (1kg) topside of beef
- 1 tablespoon olive oil
- Plenty of salt and black pepper
- Preheat the oven to 450 degrees F (230 degrees C).
- Put the beef in a roasting tray and rub a tablespoon of oil over it.
- Grind some salt and pepper on it, then roast for 20 minutes.
- Turn the heat down to 325 degrees F (170 degrees C).
- Cook for 12 to 15 minutes per 1.1 lb (500g) for medium-rare or 20 minutes per 1.1 lb (500g) for medium-well done.
- Cover the beef with foil and let it stand for 20 minutes, then carve and serve.
Sunday is not Sunday without a juicy piece of meat for the family to share with potatoes, vegetables and perhaps some homemade gravy as well. Here we are using beef topside, a lean, flavourful cut of meat. You can get topside in small, medium or large pieces, and then just oven-roast it until done to your liking. We recommend a medium-rare finish to maximise the juiciness. Served with potatoes, vegetables and Yorkshire puddings, this makes a wonderful meal. Serve gravy and English mustard (or horseradish sauce) on the side too, for a perfect result.
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