Roast Topside of Beef

A traditional Sunday joint of beef roasted until pink in the middle, rested well and carved thinly.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 40m
Total: 2 hours
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1.5kg topside of beef, at room temperature
  • 2 tbsp plain flour
  • 1 tsp English mustard powder
  • 2 tbsp beef dripping or vegetable oil
  • 2 onions, thickly sliced
  • Salt and black pepper to taste

Method

  1. Heat the oven to 220°C (200°C fan)/gas 7. Mix the flour, mustard powder, 1 tsp salt and plenty of black pepper, then rub it all over the beef.

  2. Scatter the onions in a roasting tin and sit the beef on top. Spoon the dripping over the joint.

  3. Roast for 20 minutes, then reduce the oven to 180°C (160°C fan)/gas 4 and roast for a further 15 minutes per 500g for medium-rare, or 20 minutes per 500g for medium. For this joint that is about 45 to 60 minutes more.

  4. Lift the beef onto a warm board, cover loosely with foil and rest for at least 30 minutes. Keep the tin and its juices for gravy.

  5. Carve across the grain into thin slices and serve with the roasting juices.