Roast Topside Of Beef Recipes

ROAST TOPSIDE OF BEEF

Steps:

• Remove the beef from the refrigerator and place in a roasting tin. Allow to stand at room temperature for 1 hour
• Preheat the oven to 240℃ (220℃ fan)/475°F/gas mark 9.
• Combine 1 tbsp plain flour,1 tbsp olive oil, 2 tsp mustard, 1 tsp thyme, salt and pepper in a small bowl mixing to a paste. Spread over the top and sides of the beef.
• Roast in the oven for 20 minutes then reduce the oven temperature to 180℃ (160℃ fan)/350°F/gas mark 4 and roast for a further 50-55 minutes. If you have a temperature probe test you are looking for a temperature of 48°C (118°F) at the centre of the joint for medium. °
• When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn up the heat to cook the Yorkshire puddings and finish the roast potatoes (if serving with the joint).

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY

Steps:

• Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
• Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
• Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.