{"id":74346,"date":"2025-05-25T14:20:33","date_gmt":"2025-05-25T14:20:33","guid":{"rendered":"https:\/\/baconbythebox.com\/?p=74346"},"modified":"2025-05-25T14:24:06","modified_gmt":"2025-05-25T14:24:06","slug":"topside-of-beef-a-traditional-roast","status":"publish","type":"post","link":"https:\/\/baconbythebox.com\/blog\/topside-of-beef-a-traditional-roast\/","title":{"rendered":"Topside of Beef: A Traditional Roast"},"content":{"rendered":"\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPreparation Time: 15 min (plus optional 2-12 hrs marinating)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCooking Time: 1 hr 45 min to 2 hrs 10 min (depending on preferred doneness)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tTotal Time: 2 hrs - 2 hrs 25 minutes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tServes: Serves 8 - 10 <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tEst. Calories: 356 Kcal per serving<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tMeal Type: Main Course<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      A Bit of History<\/strong><\/h3>

      Topside has held its place on British dining tables for generations. Cut from the hindquarter, it is a lean, flavourful joint ideal for roasting. In 18th and 19th-century Britain, topside offered a practical choice for large families. It was easier on the household budget than finer cuts but still provided the grandeur of a roast meal.<\/p>

      Victorian cooks sometimes marinated topside in ale or wine to tenderise it and enhance the flavour. Even today, many cooks still follow this practice, especially for larger joints. Its ability to serve a crowd and pair with classic trimmings makes it a firm favourite for Sunday roasts and special occasions alike.<\/p>

      Interesting Facts<\/strong><\/h3>

      • Topside<\/strong> comes from the upper inside leg muscle, making it lean and easy to slice.<\/p><\/li>

      • A layer of fat is often tied to the top to prevent drying out.<\/p><\/li>

      • It should always be sliced against the grain to keep it tender.<\/p><\/li>

      • Traditionally paired with Yorkshire puddings and horseradish sauce.<\/p><\/li>

      • Popular with cooks seeking a balance between flavour, tenderness, and value.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        Topside Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Topside\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • 2kg topside of beef<\/p><\/li>

        • 2 tablespoons olive oil<\/p><\/li>

        • 2\u00bd teaspoons sea salt<\/p><\/li>

        • 1\u00bd teaspoons freshly ground black pepper<\/p><\/li>

        • 4\u20135 sprigs fresh rosemary or thyme<\/p><\/li>

        • 5 garlic cloves, peeled and crushed<\/p><\/li>

        • 2 onions, thickly sliced<\/p><\/li>

        • 3 carrots, roughly chopped<\/p><\/li>

        • 250ml beef stock or red wine (optional, for the roasting tin)<\/p><\/li><\/ul>

          Optional marinade (recommended for extra tenderness):<\/em><\/p>

          • 250ml red wine<\/p><\/li>

          • 2 tablespoons balsamic vinegar<\/p><\/li>

          • 1 tablespoon Dijon mustard<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            1. Marinate (optional but worth the effort):<\/strong>
              Place the beef in a large dish. Mix the wine, balsamic vinegar, and mustard. Pour over the beef, cover, and refrigerate for 2\u201312 hours. Remove the beef from the fridge at least 1 hour before roasting to reach room temperature.<\/p><\/li>

            2. Preheat the oven:<\/strong>
              Heat to 220\u00b0C (200\u00b0C fan) or Gas Mark 7.<\/p><\/li>

            3. Prepare the beef:<\/strong>
              Pat the beef dry with kitchen paper. Rub it all over with olive oil, salt, and pepper. Place the onions and carrots in a roasting tin and set the beef on top. Arrange the rosemary and garlic around the joint.<\/p><\/li>

            4. Roast:<\/strong>
              Place the tin in the oven and roast for 20 minutes<\/strong> to brown the outside.
              Then reduce the heat to 180\u00b0C (160\u00b0C fan) or Gas Mark 4.
              Continue roasting for:<\/p>

              • Rare:<\/strong> 15 minutes per 500g \u2192 60 minutes<\/p><\/li>

              • Medium:<\/strong> 20 minutes per 500g \u2192 80 minutes<\/p><\/li>

              • Well done:<\/strong> 25 minutes per 500g \u2192 100 minutes<\/p><\/li><\/ul><\/li>

              • Rest the meat:<\/strong>
                Remove the beef from the oven. Cover loosely with foil and rest for 25\u201330 minutes<\/strong> before carving.<\/p><\/li>

              • Serve:<\/strong>
                Slice thinly across the grain. Serve with traditional sides and gravy.<\/p><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                What Pairs Well with Topside of Beef?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                • Roast potatoes<\/strong> \u2013 golden and crisp.<\/p><\/li>

                • Yorkshire puddings<\/strong> \u2013 essential for a proper British roast.<\/p><\/li>

                • Horseradish sauce<\/strong> \u2013 adds heat and brightness.<\/p><\/li>

                • Roast carrots and parsnips<\/strong> \u2013 caramelised for sweetness.<\/p><\/li>

                • Buttered greens<\/strong> \u2013 such as cabbage or green beans.<\/p><\/li>

                • Red wine gravy or beef jus<\/strong> \u2013 to tie everything together.<\/p><\/li>

                • Wine pairing:<\/strong> A bold red like a Cabernet Sauvignon, Merlot, or Shiraz.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                  Preparation Time: 15 min (plus optional 2-12 hrs marinating) Cooking Time: 1 hr 45 min to 2 hrs 10 min (depending on preferred doneness) Total Time: 2 hrs – 2 hrs 25 minutes Serves: Serves 8 – 10 Est. Calories: 356 Kcal per serving Meal Type: Main Course A Bit of History Topside has held its place on British dining tables for generations. Cut from the hindquarter, it is a lean, flavourful joint ideal for roasting. In 18th and 19th-century Britain, topside offered a practical choice for large families. It was easier on the household budget than finer cuts but still provided the grandeur of a roast meal. Victorian cooks sometimes marinated topside in ale or wine to tenderise it and enhance the flavour. Even today, many cooks still follow this practice, especially for larger joints. Its ability to serve a crowd and pair with classic trimmings makes it a firm favourite for Sunday roasts and special occasions alike. Interesting Facts Topside comes from the upper inside leg muscle, making it lean and easy to slice. A layer of fat is often tied to the top to prevent drying out. It should always be sliced against the grain to keep it tender. Traditionally paired with Yorkshire puddings and horseradish sauce. Popular with cooks seeking a balance between flavour, tenderness, and value. Topside Ingredients 2kg topside of beef 2 tablespoons olive oil 2\u00bd teaspoons sea salt 1\u00bd teaspoons freshly ground black pepper 4\u20135 sprigs fresh rosemary or thyme 5 garlic cloves, peeled and crushed 2 onions, thickly sliced 3 carrots, roughly chopped 250ml beef stock or red wine (optional, for the roasting tin) Optional marinade (recommended for extra tenderness): 250ml red wine 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard Method Marinate (optional but worth the effort):Place the beef in a large dish. Mix the wine, balsamic vinegar, and mustard. Pour over the beef, cover, and refrigerate for 2\u201312 hours. Remove the beef from the fridge at least 1 hour before roasting to reach room temperature. Preheat the oven:Heat to 220\u00b0C (200\u00b0C fan) or Gas Mark 7. Prepare the beef:Pat the beef dry with kitchen paper. Rub it all over with olive oil, salt, and pepper. Place the onions and carrots in a roasting tin and set the beef on top. Arrange the rosemary and garlic around the joint. Roast:Place the tin in the oven and roast for 20 minutes to brown the outside.Then reduce the heat to 180\u00b0C (160\u00b0C fan) or Gas Mark 4.Continue roasting for: Rare: 15 minutes per 500g \u2192 60 minutes Medium: 20 minutes per 500g \u2192 80 minutes Well done: 25 minutes per 500g \u2192 100 minutes Rest the meat:Remove the beef from the oven. Cover loosely with foil and rest for 25\u201330 minutes before carving. Serve:Slice thinly across the grain. Serve with traditional sides and gravy. What Pairs Well with Topside of Beef? Roast potatoes \u2013 golden and crisp. Yorkshire puddings \u2013 essential for a proper British roast. Horseradish sauce \u2013 adds heat and brightness. Roast carrots and parsnips \u2013 caramelised for sweetness. Buttered greens \u2013 such as cabbage or green beans. Red wine gravy or beef jus \u2013 to tie everything together. Wine pairing: A bold red like a Cabernet Sauvignon, Merlot, or Shiraz.<\/p>\n","protected":false},"author":14043,"featured_media":74536,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[861],"tags":[],"class_list":["post-74346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/posts\/74346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/users\/14043"}],"replies":[{"embeddable":true,"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/comments?post=74346"}],"version-history":[{"count":0,"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/posts\/74346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/media\/74536"}],"wp:attachment":[{"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/media?parent=74346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/categories?post=74346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baconbythebox.com\/wp-json\/wp\/v2\/tags?post=74346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}