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.
Nutrition Facts
814 kcalCalories
103 gProtein
12 gCarbs
39 gFat
Ingredients
Instructions
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Reviews from the Original Source
I was never good at roasting beef until I found this recipe. Thank you for transforming my ability! Always amazing beef now and I am a bit of a hero at home!
It would be good to know the internal temperature the beef should be at when removing from the oven.
clear explanations with no chefy terminology, good clear pictures and plenty of info on temps and times. Brilliant !!!
Wanted a top recipe for topside and this is it!
Thankyou so much, only difference was used flour instead of cornflour.
Gravy and beef was restaurant quality!!
Having had a couple of disastrous experiences trying to cook a 500g joint of topside I had nearly given up.
Your recipe was a revelation! I finally managed to produce a beautiful succulent and flavoursome roast which was rare and not overcooked like a bit of leather sole.
I'm normally quite a good cook and this has restored my confidence, which is an additional bonus.
I can't thank you enough!!
Had just about given up on being able to make rare tender roast beef but I followed this recipe and it was perfect - thank you!
I’ve been roasting a 1 kg beef in my convection oven for nearly two hours and the meat thermometer shows rare. Does covering the beef in foil after removing it from the oven result in it continuing to cook?
Did you make this recipe?
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