The Perfect Roast Topside of Beef: A Guide to Flawless Sunday Dinners

Are you ready to elevate your Sunday roast game? Look no further than a juicy, succulent roast topside of beef. A classic British dish, it’s the epitome of comfort food, and with a little know-how, it’s much easier to make than you might think.

Roasting Meat: Two Methods, One Delicious Outcome

When it comes to roasting meat, there are two primary methods to consider. The first involves cooking at a high temperature, which seals in the juices and creates a beautiful color and flavor. The second method is a slower cook at a moderate heat, resulting in a moist, tender roast with minimal shrinkage.

For the best of both worlds, I like to combine these methods. I start by preheating the oven to 240℃ (220℃ fan)/475°F/gas mark 9, giving the beef a 20-minute blast of heat. Then, I reduce the oven temperature to 190℃ (170℃ fan)/375°F/gas mark 5 and continue cooking the beef for 15 minutes per 450g (1lb) of weight for a rare roast. Add an additional 15 minutes for medium-rare and 30 minutes for well-done perfection.

Choosing the Right Cut for Roasting

Traditionally, roast beef is cooked on the bone to enhance flavor and heat conduction. However, the bone-in prime cuts can be expensive and challenging to carve. That’s where topside of beef comes in. Lean and available boned and rolled, topside is the perfect choice for a Sunday roast.

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For the ideal portion per person, allow 225-350g (8-12oz) of raw meat on the bone or 175-225g (6-8oz) of boned and rolled meat. This quantity ensures you have enough leftovers for a tasty meal the next day.

The Flavorful Wonder of Topside of Beef

Topside is the long, inner muscle of the cow’s thigh. It’s a lean cut of beef, meaning it has less fat running through it compared to other cuts. Although not as tender as sirloin, topside makes up for it with its rich, savory flavor. The outer layer of fat adds moisture and acts as a natural basting agent during cooking.

To maximize flavor, I recommend creating a rub with mustard, flour, and a little oil. This rub not only enhances the taste but also forms a beautiful crust on the meat. When it comes to doneness, topside is best served lightly pink. To achieve perfect results every time, invest in a digital meat thermometer. Aim for an internal temperature of 48-50℃ (118-122°F) for medium.

Resting: Patience Is Key

Resting the meat after roasting is crucial to allow the juices to redistribute and create a moister, more tender result. Let the meat rest for at least 20 minutes, or up to an hour, loosely covered with foil in a warm, draft-free area. This resting time also gives you the opportunity to increase the oven temperature to crisp up those roast potatoes and Yorkshire puddings.

Making the Perfect Gravy

No roast is complete without a delicious gravy. To make a rich, flavorful gravy, spoon away any excess fat from the roasting tin, leaving about 1-2 tablespoons. Sprinkle flour into the tin and cook for a minute or two. Then, stir in stock and the meat juices and cook until slightly thickened. Strain the gravy into a jug, ready to serve.

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Serving Suggestions: The Finishing Touches

To truly complete your roast beef dinner, you’ll need roast potatoes and Yorkshire puddings. Crispy on the outside and fluffy on the inside, these are quintessential British accompaniments. For an extra kick, serve with horseradish sauce. And don’t forget to enjoy the leftovers in sandwiches, salads, or alongside chips and chutney.

A Step-by-Step Guide to Roasting Beef

  1. Make a rub using mustard, flour, and a little oil.
  2. Spread the rub over the tops and sides of the roast.
  3. Preheat the oven to 240℃ (220℃ fan)/475°F/gas mark 9.
  4. Roast the beef for 20 minutes at this high temperature.
  5. Reduce the oven temperature to 190℃ (170℃ fan)/375°F/gas mark 5.
  6. Continue cooking the beef for 15 minutes per 450g (1lb) for rare, with additional time for desired doneness.
  7. Rest the cooked beef for at least 20 minutes, loosely covered with foil.
  8. Make the gravy using the pan drippings, flour, and stock.
  9. Serve the roast beef with roast potatoes, Yorkshire puddings, and your favorite sides.

For detailed visuals of each step, head over to Rowdy Hog Smokin BBQ for the full recipe.

When it comes to the perfect Sunday roast, a roast topside of beef is a true showstopper. With expert technique and some classic accompaniments, you can create a meal that’s both sophisticated and comforting. So gather your loved ones, fire up the oven, and let the mouthwatering aroma fill your home. Your Sunday will never be the same again!