Topside Roast Beef
Nothing is more traditional than topside beef. British and Irish families have been roasting and braising topside for generations. If topside is your bag, it’s time to up your game and try OUR topside roast. This beef is from slow-grown, grass-fed, free range herds - born and bred in beautiful Ireland, resulting in a deep, rich flavour.
Our topsides are aged, they are lean and they are tender.
Nothing is more traditional than topside beef. British and Irish families have been roasting and braising topside for generations. If topside is your bag, it’s time to up your game and try OUR topside roast. This beef is from slow-grown, grass-fed, free range herds - born and bred in beautiful Ireland, resulting in a deep, rich flavour.
Our topsides are aged, they are lean and they are tender.
Nothing is more traditional than topside beef. British and Irish families have been roasting and braising topside for generations. If topside is your bag, it’s time to up your game and try OUR topside roast. This beef is from slow-grown, grass-fed, free range herds - born and bred in beautiful Ireland, resulting in a deep, rich flavour.
Our topsides are aged, they are lean and they are tender.
Beef Type:
Topside Roast
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Beef Freaks
Topside beef is the long muscle from the thigh. It’s a lean cut, yet it's more tender than silverside. It tastes amazing when roasted as a whole joint, or chopped and slowly stewed so the meat breaks down and becomes melt-in-the-mouth.
Topside is a staple roast and is great value, it never seems to go out of fashion.
The Topside is quite lean as a roasting joint, you’ll need to make sure it doesn’t dry out. While it can be sliced and braised, the Topside is also ideal for a traditional roast dinner centrepiece, served alongside roast potatoes, seasonal vegetables, and creamy horseradish sauce.
Ingredients
Serves 10
Beef
2.5kg of topside beef
1 large onion
8-12 cloves of of garlic
Half a head of celery
2 large carrots
4 fresh bay leaves
4 sprigs of fresh rosemary
Olive oil
Gravy
1 tbsp plain flour
1 tbsp blackberry jam
125ml red wine
1 litre beef stock
Cooking
Remove from fridge 60 minutes before cooking, to make sure it’s at room temperature. Preheat the oven to 180ºC / 350ºF / Gas 4
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
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
Chop the celery and carrots into chunks, chop the onion into big wedges and smash or chop the garlic cloves
Put the vegetables all 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
Roast the meat and veg together for 1 hour and 15 minutes for medium or 1 hour 30 minutes for medium/well, or cook to your liking
Baste the beef halfway through and if the veg looks dry, add some water to stop them burning
Remove the beef (leave the veg) and place on a large serving plate, cover with foil and leave it to rest for 45 minutes
Gravy
Place the large roasting tray (the one used for the topside beef) on the hob over a medium heat
Sprinkle the flour over the roasted vegetables and mash everything, including all the juices from the base of the tray
Stir in the blackberry jam, pour over the wine and let it bubble away for two minutes then pour the stock in
Bring to the boil then turn the heat down low and simmer for 30 minutes, or until thickened and reduced, stirring occasionally
Pour the gravy through a sieve into a pan, pushing all the goodness through with the back of a spoon
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
Carve the beef into lovely thin slices, and serve with traditional trimmings: roasties, Yorkshire puds and horseradish
Spotify Beat for the Meat
Nutrients
(Typical per 100g)
Energy: 824 kJ/ 198 kcal
Fat: 12.7g, of which saturates: 5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.14g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
