Our grass fed beef is carefully selected from local farms, where possible our bodies of beef come from Manor Farm in Woolley. Here the Hartley’s have been farming for 3 generations just down the road from the shop, their latest Angus bull has produced nothing but quality for us.
This Topside joint is 1.2kg.
Check out our recipe for roasting this with Garlic, Herbs and Root vegetables for a gorgeous sunday lunch.
Topside x 2kg
1.2 kg topside roast
Your choice of root vegetables (we love butternut squash, carrots and red onions)
1 tbsp olive oil
2 garlic cloves, crushed
2 tbsp wholegrain mustard
A big handful fresh herbs (we use thyme and oregano)
375ml beef stock
125ml red wine
Pre-made gravy, to serve
- Preheat oven to 240°C (220°).
- Arrange shallots and root veg in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir and spread over beef. Place beef on top of vegetables and pour stock and wine around the base.
- Place beef in oven and reduce heat immediately to 200°C (180° fan). Roast in oven for 1hr to 1hr 15 minutes, or until cooked to your liking, covering top of roast with foil if over browning. For medium we recommend the internal temperature is 55-60 Celcius. Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.
- Slice beef and serve with root vegetables and gravy.