About this Recipe

Topside and Silverside are perfect for roasting.


 1 cut of topside or silverside

Salt & freshly ground black pepper

2 sprigs of rosemary


Pre heat the oven to 200°C (392°F/Gas 6).

Season the meat place in a roasting tin and drizzle with a little olive oil.

Add a splash or water, stock or wine in the tin to prevent the meat from drying out.

Place the lid on the tin or cover with foil.

Sizzle in oven for 30 minutes.

Turn the oven down to 160°C (320°F/Gas 3).

Cook for a further 1.5 hours for a medium size cut. This gives a medium to well done result or you can adjust cooking times to suit your taste and/or size of cut.

Once cooked remove the beef from the oven and allow to rest for 20-30 minutes before slicing.

Use the meat juices to make a delicious gravy and serve with seasonal British vegetables.

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