A common beef roast you'll find at the butcher or local supermarket is a Topside. Incredibly tender, the biggest chance of failure with the Topside roast is to cook it too quickly (and too hot) so that the beef dries out. Try this method and recipe to enjoy a delicious Topside roast.
1.5kg Green Meadows Beef Topside Roast, evenly seasoned around the surface
1 head of garlic, cut into three large pieces
1.5kg roasting potatoes, cut into large rough pieces
2 large brown onions, sliced as finely as possible
20ml balsamic vinegar
50g brown sugar
250ml red wine
1 litre quality beef stock
25g chopped thyme stalks
200ml cooking oil
1. Preheat the oven to 200 degrees celsius.
2. In a bowl, mix the potatoes, garlic, thyme stalks, salt, pepper and some of the oil to coat. Put onto a large baking tray.
3. Heat a frying pan (at least 2 inches deep). Oil the pan and when you start to see just a little smoke, add the beef and completely sear until well caramelised.
4. Remove the beef and set it on top of the potatoes. Put the tray into the oven and roast until medium rare (about 100-110 minutes).
5. To make the jus, strain the excess oil from the frying pan but do not wash the pan.
6. Add a splash of fresh oil to the pan and warm to a medium heat. Add the onions and brown sugar and cook to a dark brown colour.
7. Deglaze the pan with balsamic vinegar and red wine. When reduced by half, add the beef stock and reduce by three quarters. Be wary with the sauce to not over season (as the residual salt in the pan from the beef is likely to be more than adequate).
8. Once cooked, remove the beef from the oven and pour the caramelised onion jus over top. Allow the beef to rest for at least 30 minutes prior to carving.
Serve with a selection of vegetables and, if desired, horseradish sauce.