Topside is lean. Cook it past medium and it dries out. Pull it at 55°C, rest it 20 minutes, and slice it thin, and it is as good as roasts twice the price.
From the shop
Start with a topside roast, sold as a 2 kg piece. For four, the 1 kg roasting beef takes the same rub and about half the time.
Carve thin. Topside has long fibres, and a thin slice across them eats tender where a thick one chews.
Ingredients
- 2 kg topside roast
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 2 tbsp rosemary leaves, chopped
- 1 tbsp thyme leaves
- 1 tbsp wholegrain mustard
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus Topside Roast 2kg$57.98
Angus Roasting Beef 1kg$22.99per kilogram
Method
- Heat the oven to 220°C. Mix the oil, garlic, rosemary, thyme, mustard, 2 tsp of salt and 1 tsp of pepper into a paste.
- Rub the paste over every side of the beef. Set it on a rack in a roasting tray, fat side up.
- Roast for 20 minutes to set the crust. Turn the oven down to 170°C.
- Roast for 55 to 65 minutes more, until a thermometer in the centre reads 55°C for medium rare.
- Lift the beef onto a board. Cover loosely with foil. Rest for 20 minutes.
- Slice thinly across the grain.
Serve it
Serve hot with roast potatoes, gravy and horseradish, or cold in sandwiches with mustard.