Topside is a popular, lean cut of beef that comes from the upper part of the cow's hind leg. It’s known for its relatively low fat content, making it a healthier choice compared to other cuts, but still tender and full of flavour when cooked properly. Typically, topside is sold as a whole joint, ideal for roasting, though it can also be used for stewing, braising, or slicing into steaks or stir-fry strips. Beef topside is a lean and flavoursome cut, best cooked using slow, gentle methods to ensure it remains tender and juicy. Here are the cooking instructions for roasting beef topside, the most popular method in the UK. Roast Beef Topside Ingredients: 1.5–2kg beef topside joint 1-2 tablespoons olive oil or vegetable oil 2-3 cloves garlic, sliced Fresh herbs (e.g., rosemary, thyme), optional Salt and freshly ground black pepper 1 medium onion, quartered (optional, for roasting) 200–300ml beef stock or water (optional, for added moisture) Instructions: Prepare the Oven and Joint: Preheat your oven to 220°C (200°C fan)/450°F/Gas Mark 7. Take the topside joint out of the fridge and allow it to come to room temperature (about 30 minutes) before cooking. This ensures more even cooking. Season the Beef: Pat the topside dry with paper towels. Rub the joint all over with olive oil or vegetable oil. Season generously with salt and freshly ground black pepper. If you like, make small incisions in the top of the beef using a sharp knife and insert slices of garlic and sprigs of fresh rosemary or thyme for added flavour. Roast the Beef: Place the topside joint on a roasting rack or in a roasting tin. If you like, add a few quartered onions and some extra herbs around the meat for additional flavour. Roast in the hot oven at 220°C (200°C fan) for 15 minutes to give the meat a nice crust. After 15 minutes, reduce the oven temperature to 180°C (160°C fan)/350°F/Gas Mark 4 and continue roasting for 20 minutes per 500g of meat for medium-rare (or adjust according to your preference for doneness). For example, a 1.5kg joint will need about 1 hour 10 minutes at this lower temperature for medium-rare. Check the Internal Temperature (Optional but highly recommended): For accuracy, use a meat thermometer to check the internal temperature of the beef. Rare: 50-52°C (120-125°F) Medium-rare: 55-60°C (130-140°F) Medium: 60-65°C (140-150°F) Well-done: 70°C+ (160°F+) If you prefer your beef well done, cook it longer, but be mindful that topside is a lean cut and can become dry if overcooked. Rest the Meat: Once the beef reaches your desired level of doneness, remove it from the oven and cover it loosely with foil. Allow it to rest for at least 15-20 minutes. This resting time lets the juices redistribute throughout the meat, keeping it tender and moist. Serve: After resting, slice the topside thinly against the grain for the most tender slices. Serve with your choice of sides, such as roast potatoes, vegetables, and gravy. The juices from the pan can be used to make a simple gravy, or you can add a splash of red wine or beef stock for extra richness.
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