A leaner and tender cut compared to the silverside taken from the hindquarters. Try this melt-in-the-mouth roast beef topside this Christmas.
Beef topside joint 1tbsp oil 1 Onion, peeled and quartered 1 Garlic bulb, head removed 30g plain flour 500 ml stock 1 glass of red wine Salt and pepper to taste
Preheat the oven to 200°C.
Lightly score the joint, and drizzle with the oil. Rub in the salt and pepper and leave to come to room temperature.
Place the joint in the tray with the onion, drizzle a little oil over the onion before putting the tin in the oven.
Cook for 20 minutes at 200°C, then turn the heat down to 160°C and roast for 20 minutes per 500g (1lb). Remove from the oven, cover with foil, and leave to rest for at least 20 minutes before serving.
Remove the onion and garlic from the roasting tin and spoon off most of the fat. Add the flour to the pan and place on a hob on low heat for one minute, stirring continuously. Add the stock and wine and continue to cook, stirring occasionally until thickened. Sieve and pour into a gravy boat.