Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth. Because it has a slightly tougher texture than cuts like rib or fillet, it’s on the cheaper end of the price scale, but what it lacks in texture is made up for with its deliciously rich, savoury flavour.
 
1.5kg Joint feeds 4-6 adults 
 
Pre heat oven to 200oC place Topside in a oven dish, splash of red wine and season the beef with salt and pepper. 20mins per 450g and allow to rest outside the oven for a third of the cooking time
 
EXTRAS
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