Beef topside is a classic roasting joint, and because it is so lean and tasty it has been a firm family favourite for generations. Taken from the long inner muscle of the cattle’s huge thigh, it is boned, rolled up and tied with a good covering of beaten-out fat.
Topside should not be roasted fast, and is better cooked more slowly at 150ºC/gas mark 2 with a little bit of water or beef stock in the roasting tin. It is also really good served cold, making it excellent in leftover sandwiches for supper or lunch.
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