beef · cooking tips · recipe · sunday roast ·

Traditional Topside Roast Recipe

 

Prep Time: 15 minutes
Cook Time: 2.5hrs (inc. 45mins rest)
Serves: 10 people

Ingredients

  • 2.5kg of topside beef
  • 1 large onion, chopped
  • 10 cloves of of garlic, chopped
  • Half a head of celery, chopped
  • 2 large carrots, chopped
  • 4 fresh bay leaves
  • 4 sprigs of fresh rosemary
  • Olive oil

Instructions

  1. Remove from fridge 60 minutes before cooking, to make sure it’s at room temperature. Preheat the oven to 180ºC / 350ºF / Gas 4.
  2. Drizzle olive oil over the beef (4 tbsp), season with plenty of salt and three pinches of black pepper, rub the oil and seasoning all over the meat.
  3. Place your large roasting tray on the hob over high heat, add 1 tbsp of oil, then sear the topside beef until browned all over.
  4. Put all the celery, carrots and garlic into the roasting tray with the beef, add the bay leaves and rosemary, mix the vegetables to coat them in the juices from the meat.
  5. Roast the meat and veg together for 1 hour and 15 minutes (or 60°C / 140°F internal temperature) for medium  or  1 hour 30 minutes  (or 65°C / 149°F internal temperature) for medium/well.
  6. Baste the beef halfway through and if the veg looks dry, add some water to stop them burning.

  7. Remove the beef (leave the veg) and place on a large serving plate, cover with foil and leave it to rest for 45 minutes before carving. 

Ingredients - Gravy

  • 1 tbsp plain flour
  • 1 tbsp blackberry jam
  • 125ml red wine
  • 1 litre beef stock

Instructions

  1. Place the large roasting tray (the one used for the topside beef) on the hob over a medium heat
  2. Sprinkle the flour over the roasted vegetables and mash everything, including all the juices from the base of the tray
  3. Stir in the blackberry jam and the wine and let it bubble away for two minutes then pour the stock in
  4. Bring to the boil then turn the heat down low and simmer for 30 minutes, or until thickened and reduced, stirring occasionally
  5. Pour the gravy through a sieve into a pan, pushing all the goodness through with the back of a spoon
  6. Keep warm over low heat until you’re about to serve, skim off any excess fat that comes to the surface, then pour into a hot gravy boat

Chef's Tips

  • Use an instant meat thermometer
  • Always rest your meat – this redistributes the juices for tender, succulent results

Serving Suggestions

Serve with roasted root vegetables, Yorkshire puddings, and rich gravy. Perfect for Sunday lunch or special occasions.

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