Tuesday, January 3, 2012

Herb Crusted Beef Topside Roast

Roasts can be quite daunting to most people yet in truth are very simply if you remember a few basic rules. After all, that’s how chefs can create such wonderful meals with such ease because they know how long it takes to cook a chicken breast in the oven, a steak on the grill, or a joint of meat in the oven – and once you learn these tricks you’ll never have burnt offerings again!

Below you’ll find a handy chart to help you cook your Topside Roast Beef (defrosted and brought to room temperature), and below that you’ll find a quick and easy herb crust to get you started!

Topside/Round Roast Beef



25 minutes
Per 500g
200oC / 400oF (low fan)
180oC / 360oF (high fan)

30 minutes
Per 500g
200oC / 400oF (low fan)
180oC / 360oF (high fan)
Well Done

35 minutes
Per 500g
200oC / 400oF (low fan)
180oC / 360oF (high fan)

For example, to cook a 1.5 kg rare roasted beef cut, it would need to be in the oven for 1 hour, 15 minutes.

I hope this helps!

What Will I Need?

1kg Topside Roast Beef
2 tsp dried Sage
2 tsp Dried Thyme
1 tsp Dried Rosemary
3 tbs Olive Oil

What Now?

1.            Preheat your oven to 200oC and prepare your roasting tray.

2.            Next, on a chopping board (plastic) mix your herbs and oil and smear them across the board, creating a thin layer.

3.            Now, take your raw roasted beef and roll around the board until it is completely coated in the herbs! If your roast is larger than mentioned above, add more herbs/oil as necessary and roll the roast again until it is thoroughly coated.

4.            Place the roast in your roasting tray and then pop into your hot oven.

5.            Using the above chart roast your beef to rare, medium or well done, before removing it from the oven and then cover with foil.

6.            Allow to sit for approximately ten minutes – this gives it time to rest and for all the juices to be released, and also gives you time to make some gravy!

7.            Serve with your favourite roasted veggies and gravy.