Topside Beef Joint - what do I do with it?!

[JessieEssex]

Hi - I have a 2.5lb joint of topside that needs cooking today but I'm not sure what to do with it - having googled, various sites say roast it, don't roast it, pot roast it, don't pot roast it etc, so I thought I'd consult the mumsnet oracle...

Thanks in advance!

We're having the same for dinner tonight, though probably a bit smaller. I'm planning to brown in a roasting tin on top of the stove then pop into a hot oven for about 30 mins, turn the heat down and cook for another 40 mins or so, then rest before serving. I'm hoping it will to be still pink in the middle and we'll have it with roast potatoes, yorkies, gravy etc - that's the plan, anyway. Good luck with yours!

Yum! Thanks. Will go with a roast. I usually buy supermarket meat that says 'roasting joint' or similar but this is from DH's farmer cousin so is quite special and I don't want to ruin it.

....This type of Roast must be cooked to "Rare" and sliced thin; it is a tougher
cut of meat and you will need to use your "Instant Read"Thermometer.Jill.

I cook topside a lot for sundays. I tend to put mine in a tin with a few slices of onion and a little water and red wine sloshing around the bottom of the tin then cover completely with foil until the last few minutes. If you check on it be very careful as you take the foil off as there will be very hot steam underneath. Ours always comes out beautifully tender and with lots of exciting juices sloshing around for gravy.

sounds very good with that wine, how long do you use to bake it? and on what temperature?