How to Cook Topside of Beef

How to Cook Topside of Beef: Topside of beef is a cost-effective roasting joint taken from the hindquarter of the cow, just beneath the rump. Lean yet full of flavour, it’s a classic choice for Sunday roasts and equally good served cold the next day.

Generally considered one of the leanest cuts, Swaledale’s topside benefits from the natural marbling of our heritage breed cattle. This intramuscular fat, combined with proper dry-ageing, results in a more succulent and flavoursome roast.

If you’re wondering how to cook topside of beef, start with a hot oven to develop a crust, then roast gently to preserve tenderness. Rest well before carving for best results.

To get the best flavour and texture, we recommend serving topside of beef medium-rare. Roasting slowly at a low temperature is a great method, especially for leaner cuts — it’s a technique favoured by many of the professional chefs we work with. Depending on the size of your joint, this approach will take a minimum of three hours.

Alternatively, topside can be roasted using a more traditional method. We’ve provided a step-by-step guide for both approaches.

Swaledale topside is available in six different weights, so there’s something for every gathering. As a general guide, roast for 15–20 minutes per 500g after an initial 15 minutes at a higher temperature. Aim for an internal temperature of 53–55°C for medium-rare.

Traditional Roasting Technique

1. Remove the topside of beef from its packaging and let it come to room temperature.
2. Preheat your oven to 200°C. Season the beef generously with fine sea salt and rub with a little olive oil.
3. Place the topside on a roasting tray and transfer to the oven. Roast for 10 minutes, then reduce the temperature to 145°C.
4. Continue cooking for 20 minutes per 500g, plus an additional 10 minutes.
5. Once done, remove from the oven and rest the beef for at least 45 minutes before carving. Slice against the grain — thickness is down to personal preference.

Low Temperature Roasting Technique

This method delivers more uniform cooking and a juicier result than traditional roasting. A meat thermometer is essential for accuracy.

1. This method delivers more uniform cooking and a juicier result than traditional roasting. A meat thermometer is essential for accuracy.
2. Remove the topside of beef from the fridge and its packaging, then pat dry and allow it to come to room temperature.
3. Preheat your oven to 65°C. This is very low — on some gas ovens, the pilot light may be enough.
4. Rub the beef with olive oil and season well with sea salt and black pepper. Heat a griddle or heavy-based frying pan until smoking hot.
5. Sear the beef all over, turning frequently until evenly coloured. This should take 6–10 minutes.
6. Transfer to the oven. Depending on the size of the joint, roasting will take a minimum of 3 hours. Use a meat thermometer to check the internal temperature — aim for 49–51°C for rare, 53–55°C for medium-rare, or 57–59°C for medium.
7. Rest the beef loosely covered with foil for 20–30 minutes before carving against the grain.

• Resting is just as important as roasting. The larger the joint of beef, the longer it should rest before carving — this allows the juices to redistribute, resulting in a more tender and flavourful roast. For a topside joint, aim for a minimum of 45 minutes. Larger cuts can benefit from up to an hour.
• Use a meat thermometer for accuracy, particularly when slow-roasting, to avoid overcooking. And always carve against the grain to maximise tenderness in every slice.

Topside of beef isn’t just for Sunday roasts. These two recipes from George Ryle show how rare roasted topside can be used to create vibrant, seasonal dishes that go beyond tradition.

The first recipe, Topside of Beef with Radicchio, Hazelnut and Parmesan Salad, is a bold alternative to the usual roast. Far from being a side, this spring salad puts rare roasted topside centre stage, with a punchy dressing and layered textures that make it a satisfying main in its own right.

The second recipe, Rare Roast Topside of Beef with Tonnato Dressing, takes inspiration from vitello tonnato, the classic Piedmontese dish of cold veal with a tuna dressing. Here, rare roast topside replaces the veal, served cold with a tonnato-style sauce made from tuna, anchovies and capers. It’s a superb centrepiece for a summer lunch — simple, elegant and full of flavour.