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A joint of topside beef sliced on a wooden chopping board served parsnips, broccoli, Yorkshire puddings and horseradish sauce
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4.94 from 140 votes

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.
Prep Time10 minutes
Active Time1 hour 10 minutes
Resting time30 minutes
Total Time1 hour 50 minutes
Course: Dinner, Roast Dinner
Cuisine: English
Keyword: Christmas Dinner Alternative, How to roast beef, Roast Beef, Roast Beef Cooking Times, Roast Beef Dinner, Roast Beef with Gravy, sunday roast, Topside Joint
Yield: 4 People
Calories: 814kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 large Onion Halved
  • 1 Large Carrot Chopped into 3
  • 4 cloves Garlic
  • 4 Sprigs Fresh Thyme
  • 2 tablespoon Olive Oil
  • 1 Stock cube Oxo or Knorr
  • 1.5 kg Topside Beef
  • 500 ml Water

Gravy

  • Juices from the roasting tray.
  • 3 tablespoon Cornflour
  • 3 tablespoon Water
  • 1 Stock cube Oxo or Knorr
  • 6 drops Browning (optional)

Instructions

How to roast 1.5 kg Topside Beef medium-rare

  • Remove beef from the fridge 1 hour before roasting.
    After 1 hour remove the packaging, if it has netting or string this should be kept on during cooking.
    Pat the beef dry with a few pieces of kitchen roll.
    Preheat oven to 160°C Fan / 180°C / 350°F / Gas Mark 4
    1.5 kg Topside Beef
    patting down a lump of topside beef with kitchen towel by hand on a yellow chopping board
  • Add vegetables and herbs to the roasting tray
    1 large Onion, 1 Large Carrot, 4 cloves Garlic, 4 Sprigs Fresh Thyme
    Chopped onion, carrot, garlic cloves and fresh thyme in a black baking tray
  • Crumble the stock cube into the oil and stir into a paste
    1 Stock cube , 2 tablespoon Olive Oil
    Crumbling beef stock by hand into a white bowl of olive oil
  • Pour the stock paste over the beef joint.
    Pouring the beef stock and olive oil over the top of the beef joint which is sitting on chopped carrots, onions, garlic cloves and thyme in a black baking tray
  • Use your hands to rub the stock and oil all over the roasting joint. Top, bottom and sides.
    Place beef with fat side up on top of the vegetables. So it is not touching the base of the roasting tin.
    Add some black pepper on top.
    1.5 kg Topside Beef
    Rubbing the beef stock and olive oil over the beef joint by hand which is sitting on chopped carrots, onions, garlic cloves and thyme in a black baking tray
  • Add 500ml of cold water to the roasting tin- Do not pour over the beef.
    500 ml Water
    Pouring water from a clear plastic measuring jug into a baking tray around a beef joint which is sitting on chopped carrots, onions, garlic cloves and thyme in a black baking tray
  • Cover the whole tray with kitchen foil.
    Cook in the preheated oven at 160°C Fan / 180°C / 350°F / Gas Mark 4
    For 1 hour 10 minutes.
    The cooking time stated here is for 1.5 kg cooked medium-rare.
    See blog post for smaller or larger beef joint cooking times or for rare, medium or well-done roasting time.
    Placing a sheet of aluminium foil over the top of the topside beef joint by hand
  • Baste the joint with the juices from the tray halfway through cooking time.
    Juices from the roasting tray.
    Basting the beef joint with stock with a silver spoon
  • Remove foil baste again and roast uncovered for the final 10 minutes.
    (Times may differ depending on how well you want your beef done?)
    Juices from the roasting tray.
    Placing the beef joint back into the oven by hands wearing orange oven gloves
  • Remove beef from the tray, cut away any netting or string.
    Cutting away the netting of the beef joint with scissors by hand
  • Wrap beef loosely with foil. It is important to allow the beef to rest for at least 30 minutes or longer.
    Wrapping the beef joint up with aluminium foil by hands
  • Whilst resting, cook all the other side dishes and gravy.
    Roast topside beef sliced on a wooden chopping board served parsnips, Roast potatoes, broccoli,gravy, Yorkshire puddings and horseradish sauce

Making gravy from beef cooking juices

  • Pour the liquid from the baking tray through a sieve into a saucepan.
    Juices from the roasting tray.
    Pouring the meat stock from a baking tray into a sieve which is on top of a silver pot
  • Mix cornflour and water together, then whisk the liquid into the saucepan.
    3 tablespoon Cornflour, 3 tablespoon Water
    Pouring cornflour mix into the gravy which is cooking in a silver pot and be stirred with a black whisk
  • Crumble in a stock cube
    1 Stock cube
    Crumbling beef stock into the gravy by hand which is cooking in a silver pot
  • Optional- Add some browning for a richer colour.
    6 drops Browning (optional)
    Pouring drops of browning into the gravy
  • Bring to the boil whilst whisking turn heat down to simmer until it thickens.
    Whisking the gravy by hand with a black whisk

Video

Nutrition

Calories: 814kcal | Carbohydrates: 12g | Protein: 103g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 503mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3056IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg