Roast Topside Beef Joint

We show you how to roast topside beef joint to perfection. Plenty of flavours are added during cooking with beef stock which is then used to create a delicious beef gravy to serve with your slices of tender roast beef and all the sides.Cooking time calculations for rare, medium and well done, for different size beef joints are given in the blog post.

📝 Ingredients

• 1 large Onion (Halved)
• 1 Large Carrot (Chopped into 3)
• 4 cloves Garlic
• 4 Sprigs Fresh Thyme
• 2 tbsp Olive Oil
• 1 Stock cube (Oxo or Knorr)
• 1.5 kg Topside Beef
• 500 ml Water
• Juices from the roasting tray.
• 3 tbsp Cornflour
• 3 tbsp Water
• 1 Stock cube (Oxo or Knorr)
• 6 drops Browning (optional)

👨‍🍳 Instructions

1. 1--- How to roast 1.5 kg Topside Beef medium-rare ---
2. 2Preheat: Remove beef from the fridge 1 hour before roasting.After 1 hour remove the packaging, if it has netting or string this should be kept on during cooking.Pat the beef dry with a few pieces of kitchen roll. Preheat oven to 160°C Fan / 180°C / 350°F / Gas Mark 4
3. 3Vegetables: Add vegetables and herbs to the roasting tray
4. 4Stock: Crumble the stock cube into the oil and stir into a paste
5. 5Pour the stock paste over the beef joint.
6. 6Rub: Use your hands to rub the stock and oil all over the roasting joint. Top, bottom and sides. Place beef with fat side up on top of the vegetables. So it is not touching the base of the roasting tin.Add some black pepper on top.
7. 7Water: Add 500ml of cold water to the roasting tin- Do not pour over the beef.
8. 8Cook: Cover the whole tray with kitchen foil. Cook in the preheated oven at 160°C Fan / 180°C / 350°F / Gas Mark 4 For 1 hour 10 minutes.The cooking time stated here is for 1.5 kg cooked medium-rare.See blog post for smaller or larger beef joint cooking times or for rare, medium or well-done roasting time.
9. 9Baste the joint with the juices from the tray halfway through cooking time.
10. 10Brown: Remove foil baste again and roast uncovered for the final 10 minutes. (Times may differ depending on how well you want your beef done?)
11. 11Remove beef from the tray, cut away any netting or string.
12. 12Wrap beef loosely with foil. It is important to allow the beef to rest for at least 30 minutes or longer.
13. 13Resting: Whilst resting, cook all the other side dishes and gravy.
14. 14--- Making gravy from beef cooking juices ---
15. 15Pour the liquid from the baking tray through a sieve into a saucepan.
16. 16Mix cornflour and water together, then whisk the liquid into the saucepan.
17. 17Stock: Crumble in a stock cube
18. 18Browning: Optional- Add some browning for a richer colour.
19. 19Boil: Bring to the boil whilst whisking turn heat down to simmer until it thickens.