Dinner - Roast beef with caramelised onion gravy recipes

Author: Rosanne Counter  

Rare roast topside is the ultimate centrepiece - make it extra special with yeast extract and sweet onion gravy Beef topside is a lovely piece of meat to have as part of a roast dinner and knowing how to cook beef topside Cooking a joint of beef is also a great way of having something to put in your sandwiches come Monday too!

Roast Topside of Beef

A tender and tasty roasting joint perfect for a family roast dinner.
Provided by: Jacqueline Bellefontaine
Total time: 110 minutes
Cook time: 75 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 8
  • 1½ kg topside joint of beef
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • 2 tsp English mustard powder
  • 1 tsp dried thyme
  • salt and freshly ground black pepper
  • 3 tbsp plain flour
  • 1 beef stock cube
  • Calories: 236 kcal
  • Carbohydrate: 3 g
  • Protein: 34 g
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Cholesterol: 93 mg
  • Sodium: 180 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Remove the beef from the refrigerator and place in a roasting tin. Allow to stand at room temperature for 1 hour
  2. Preheat the oven to 240℃ (220℃ fan)/475°F/gas mark 9.
  3. Combine 1 tbsp plain flour,1 tbsp olive oil, 2 tsp mustard, 1 tsp thyme, salt and pepper in a small bowl mixing to a paste. Spread over the top and sides of the beef.
  4. Roast in the oven for 20 minutes then reduce the oven temperature to 180℃ (160℃ fan)/350°F/gas mark 4 and roast for a further 50-55 minutes. If you have a temperature probe test you are looking for a temperature of 48°C (118°F) at the centre of the joint for medium. °
  5. When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn up the heat to cook the Yorkshire puddings and finish the roast potatoes (if serving with the joint).
  6. To make the gravy
  7. Spoon off any excess fat so that you have just about 2 tbsp of fat left. Crumble in a beef stock cube and stir in 3 tbsp flour. Cook over a low heat for 1-2 minutes stirring constantly and scraping up any beefy bits that have stuck to the bottom of the tin.
  8. Remove from the heat and gradually stir in 500ml (1pt) hot water, then return to the heat and cook stirring until thickened. Stir in any juices released from the beef as it has rested. Transfer to a jug to serve with the beef.
Notes: Roasted topside beef recipe, Ingredients · 3 kg topside of beef · olive oil · ½ a head of celery · 2 carrots · 1 onion · 1 bulb of garlic · 3 fresh bay leaves · 3 sprigs of fresh rosemary

How to Cook Perfect Roast Beef

Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to Duration: 5:17

How To Make Roast Beef Topside With Honey Mustard Parsnips

Rich Harris shows you how to make this delicious topside roast beef with honey parsnips. It's Duration: 2:47

Roast beef with caramelised onion gravy

Roast beef with caramelised onion gravy
Rare roast topside is the ultimate centrepiece - make it extra special with yeast extract and sweet onion gravy
Provided by: Sarah Cook
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 10
  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • about 2kg/4lb 8oz topside joint of beef
  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp yeast extract
  • Calories: 591 calories
  • Fat: 28 grams fat
  • Saturated Fat: 11 grams saturated fat
  • Carbohydrate: 13 grams carbohydrates
  • Sugar: 3 grams sugar
  • Fiber: 1 grams fiber
  • Protein: 72 grams protein
  • Sodium: 1.2 milligram of sodium
How to cook:
  1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  2. Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
  3. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
  4. For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and yeast extract. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
Notes: Pot-roast beef with French onion gravy recipe, Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over

How To Cook Beef Topside

How To Cook Beef Topside
Beef topside is a lovely piece of meat to have as part of a roast dinner and knowing how to cook beef topside so it's tender and juicy is a must of you like a good Sunday (or any day!) roast. Cooking a joint of beef is also a great way of having something to put in your sandwiches come Monday too!
Provided by: Stephanie
Yields: 4 servings
Cuisine: Clean Eating
Number of ingredients: 3
  • 1 kg Beef topside
  • 4 tbsp Olive oil
  • Salt and pepper (To Season )
How to cook:
  1. Heat your oven to 210° and allow it time to get really hot
  2. Heat a large frying pan with 2 tbsp of Olive oil on high so the oil’s very hot (not smoking!)
  3. Rub another table spoon of oil onto your beef and season it well with some salt and pepper. Then using your hands, massage the seasoning into the beef with the oil all the way around so it’s well worked into the meat
  4. Sear the beef in the hot oil frying pan, letting each side brown nicely, turning it round often to make sure all sides are browned
  5. Don’t worry too much about the ends. These will pick up some color as you’re browning the sides, if you can still see some red meat on the ends, leave them
  6. Put the topside into the baking tray and set the timer for half way through your preferred cooking time (see post). Half way through take the beef out and pour the juices from the pan on the top of the beef and put it back in the oven for the rest of the cooking time
  7. Take it out when it's done and leave it to rest for 15 minutes with a clean dry tea towel over the top of it
Notes: How to Make a Mouthwatering Beef Roast in Just 4 Steps, Preheat the oven to the temperature dictated by your beef cut (be sure to check our roasting chart); unless the chart specifies otherwise, roast

Perfect cold roast beef

Perfect cold roast beef
This triple-tested roast beef is delicious hot or cold.
Total time: 95 minutes
Cook time: 80 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 4
  • 2 kg (4½lb) rolled topside beef roasting joint
  • 2 tbsp. light brown soft sugar
  • 1 tbsp. mustard powder
  • 1 tbsp. vegetable oil
How to cook:
  1. Take the beef out of fridge 1hr before cooking to allow to come up to room temperature.
  2. Preheat oven to 200°C (180°C fan) mark 6. Pat beef dry with kitchen paper; take a note of its weight (just in case). In a small bowl, stir together sugar and mustard powder; rub over beef. Heat oil in a large frying pan over high heat; fry beef on all sides, until well browned.
  3. Sit beef in a roasting tin just big enough to hold joint, cover loosely with foil. Roast in oven for 15min per 500g (1lb 2oz) for rare meat, 20min per 500g (1lb 2oz) for medium-rare meat or 25min per 500g (1lb 2oz) for well-done meat, then roast for an extra 10min on top of the calculated time. Or use a meat thermometer - for medium-rare meat the internal temperature of the beef should be 60°C.
Notes: Topside with Thyme & Dijon Crust Recipe, Roasted topside beef recipe | Jamie Oliver recipes. Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot
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