A slow roasted, juicy and tender cut of beef has been a long standing traditional roasting joint for centuries. From circulating meat exposed to an open fire to the more modern approach of oven roasting, this classic dish has truly stood the test of time. Picking the right cut is essential to a delectable roast beef, as well as all the trimmings (we’re talking roast potatoes in beef fat, homemade Yorkshire puddings and juicy-filled gravy).
What is Beef Topside?
Beef topside makes for an excellent roasting joint, taken from the inner muscle of the cattle’s thigh. The lean cut of meat is more tender than that of silverside which is taken from the hindquarters. Although topside can have a slightly tougher texture than other cuts of beef, such as a rib or fillet, the deliciously rich and meaty flavour more than makes up for it. Besides, by picking an organic, 100% grass-fed, matured and well-hung piece of beef just like we sell at Eversfield Organic ensures every cut of meat is premium.
The grass-fed aspect of our Aberdeen Angus cattle ensures each piece of beef is perfectly marbled the way nature intended. The best cuts of meat always have the ideal fat percentage, allowing the heat when cooking to draw juices as the fat melts. This naturally bastes the joint on both the inside and outside, producing the most succulent roast.
Wondering how to cook topside in the best way? See below for a delicious roast topside recipe.
Eversfield Organic Beef Topside on Roasted Vegetables.
Serves: 1.2kg Beef Topside serves 5
Cooking time: 1-1.5 hours
- 2kg Eversfield Organic Grass-fed Beef Topside
- Flour (for dusting surface)
- Freshly Ground Pepper
- Olive Oil
- 400g Carrots
- 600g Shallots
- 2 Large Potatoes
- 2 Parsnips
- 330g Brussel Sprouts
- Dried Rosemary
- Garlic Cloves
- Take meat out of the fridge and allow to come to room temperature for 30 to 60 minutes before cooking. Once ready, preheat oven to 220°C/200°C fan/gas mark 7.
- Dust surface with flour, then drizzle the joint with 1½ tablespoons of olive oil and a good pinch of freshly ground pepper and rub into the meat. Avoid using salt as this encourages juices to escape!
- Place your vegetables, we suggest carrots, shallots, potatoes, parsnips and brussel sprouts, into a roasting tray and sprinkle with olive oil and salt. To stop your veggies drying out you can always add a splash of water too.
- Place the beef topside on top of the vegetables and place the tray into the pre-heated oven. Cook for anywhere between an hour to and hour and half, depending on how you prefer your beef. Remember to baste the joint halfway through cooking time by spooning the excess juices over it.
- Once cooked, allow the meat to rest for up to 30 minutes before carving and eating. Keep in a warm place, but don’t worry too much about the beef getting cold as it will hold the heat.
- As the meat relaxes, it will release juices – use this to make the most delicious gravy! Carve the beef and serve alongside the roasted veg.
If you’re worried about buying a bigger meat joint like our beef topside – don’t be! Beef is known for its versatility, so go head and add any cold leftovers to sandwiches, salads or event jacket potatoes. If you prefer a warm meal, the leftover beef could be minced and added to a casserole or cottage pie – the perfect winter warmer recipes.
- Libby Long