Recipe Index

Ingredients

• 1 topside of beef (see Tips for weight)
• 2 large carrots, peeled and roughly chopped
• 1 large onion, cut into ¾in slices
• few sprigs fresh thyme
• few sprigs fresh rosemary
• 1 tbsp olive oil
• salt

Method

1. Take the topside out of its packaging and out of the fridge 1 hour before cooking so it loses its chill, and note its weight to work out the roasting time: 4 and a half minutes per 100g for rare, 5 minutes for medium rare, 6 minutes for medium and 7 minutes for well done.
2. Heat the oven to 350°F and scatter the roughly chopped carrots, the thick onion slices and the sprigs of thyme and rosemary over the base of a roasting tin only just larger than the joint.
3. Pat the beef dry with kitchen paper, rub it all over with the olive oil and a generous amount of salt, then sear it in a large frying pan over medium-high heat for about 10 minutes, turning it until every side is well browned.
4. Set the seared joint fat side up on the vegetables in the tin, pour any fat and juices from the frying pan over it, and roast it for the calculated time, basting it once halfway through.
5. Check the internal temperature 10 minutes before the time is up, aiming to pull the beef out at 109°F for rare, 122°F for medium rare, 133°F for medium or 145°F for well done, since it will keep rising towards 122°F respectively as it rests.
6. Move the rested joint to a plate, cover it loosely with foil and leave it for 20 minutes so the juices settle back into the meat.
7. Carve the beef into thin slices across the grain and serve it with the roasting juices from the tin spooned over.

Prep: 2 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data