Grass-fed roast beef topside

Beef Topside is a classic Sunday lunch cut. Cut from the hind-quarter, naturally lean and with a generous layer of fat on top that bastes the meat during cooking, this grass-fed beef joint is the perfect Sunday roast. Serve it with crispy roasted potatoes, seasonal root veg and homemade beef gravy, using the juices from the roasting dish for the richest and most delicious flavour.

1 hour 30 mins

3

Easy

• 750g Field & Flower topside joint
• Seasoning to taste

1. Pre-heat the oven to 190C.

2. Place the joint in a roasting tin, season well with salt and pepper and bring to room temperature. Once at room temperature, place the joint in the pre-heated the oven and cook for 1 hour.

3. After 1 hour use a meat thermometer to check the core temperature. For rare you want it between 54-59C, and for medium you want it between 60-64C (if the joint is not at the correct temperature, simply place it back into the oven and continue to cook, checking at 10 minute intervals until at the desired temperature).

4. Once cooked to your liking, remove the joint from the oven until 15 minutes before serving.

5. Increase the oven temperature to its maximum, then place the joint back into the oven for 5-6 minutes.

6. Rest the joint for 10 minutes before carving (keeping warm under tin foil) and serve with roasted potatoes, gravy and fresh seasonal veg.