All roasting joints should be cooked in the oven, in a deep heatproof tin according to the times below then kept warm while allowed to rest for at least 15 minutes before carving and serving.
Topside is extremely lean with very little natural fat so “basting” fat is normally tied on.
Cooking times
Rare: Set the oven to 350ºF (180ºC) – 15-20 minutes per 450g plus 20 minutes – juices are red.
Medium: Set the oven to 350ºF (180ºC) – 22-25 minutes per 450g plus 20 minutes – juices are pink.
Well done: Set the oven to 350ºF (180ºC) – 26-30 minutes per 450g plus 20 minutes – juices run clear.
Serving suggestions
Roast potatoes, glazed carrots, braised leeks, green beans and Yorkshire pudding with gravy made using the meat juices from the roasting pan is the most traditional way to serve this joint of beef.