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Roast Beef (Topside)

I think everybody loves leftovers and here at RecipeTests Towers we’re no different. The only thing you need to get right to make sure you have leftovers is the original cooking part.

This week we thought we’d get a big lump of beef, cook it up and then use it over the next few days. The most popular piece of beef you’ll find for roasting is topside – or cow’s arse – and this is what we went for, it’s very lean and tender.

To make sure I was doing everything right I double checked what I was doing with Jamie Oliver and you can see the recipe I used as a reference here.

Differences are that Jamie had a 1.5kg piece, mine was 1.75kg – not that much of a difference – and I didn’t have any celery in the house.


  • Good quality topside (around 1.5kg)
  • Root veg (carrots, onion, celery, garlic)
  • Herbs (thyme / sage / bay / rosemary / a mixture)

Method of Preparation:

  1. Heat your oven to 240°C
  2. Roughly chop up your root veg, place a layer in a roasting pan, drizzle over a good glug of olive oil and give it all a good shake
  3. Season your beef all over with olive oil, salt and pepper. Make sure you give it all a good rub in and then place it on top of your veg
  4. Get it in the oven and immediately turn the oven down to 200°C. Cooking times vary depending on how you want it cooked: Medium Rare = 50 mins, Medium = 1hr, Well Done = 1hr 15mins
  5. When it’s cooked it need resting for at least half an hour so take it out, place it on a plate or a board and cover with tin foil and a tea towel

There you go. I went for medium rare with my 1.75kg and left it in for 55mins – I think you’ll agree the results are pretty good.

Pretty happy with that...

Pretty happy with that…

The plan now is to let you know what we do with the left overs but things are a bit manic over here right now, I’ll do my best!


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