This page will allow you to prepare a full Beef Topside Roast Dinner in three simple steps. Each step also has a video link to allow you to confidently follow along.

Roast Dinner Elements:

Medium Rare Topside of Beef

Cheesy Horseradish Mash

Thyme & Garlic Roast Potatoes

Honey & Black Pepper Carrots

Braised Port Red Cabbage

Creamy Cheesy Leek, Roast Cauliflower & Pea Gratin

Homemade Red Wine Gravy

Part 1: Prep

Ingredients-

• Medium Rare Topside of Beef (1.4kg)

• Salt and pepper

• 1 carrot (for the gravy)

• 1 leek (for the gravy)

• 2 celery stalks (for the gravy)

• 1 onion (for the gravy)

• 1 bay leaf (for the gravy)

• 4 sprigs rosemary (for the gravy)

• 4 garlic cloves (for the gravy)

• Drizzle of oil (for the gravy)

• Cauliflower, broken into florets

• Olive oil (for the cauli)

• Salt and pepper (for the cauli)

• Maris Piper Potatoes (2.5kg) (for the mash & roast Potatoes)

• Red Cabbage (about 900g)

• 1 red onion (sliced) (for the red cabbage)

• 70g soft light brown sugar (for the red cabbage)

• 70ml white wine vinegar (for the red cabbage)

• 100ml port, or stock (for the red cabbage)

• 800ml water (for the red cabbage)

• Large knob of butter (for the red cabbage)

• 1 cinnamon stick (for the red cabbage)

• 1 tablespoon butter (for the red cabbage)

  Part 1: Prep

Lay Out Ingredients:

• Lay out all the ingredients in their respective vessels so you have all serving dishes ready.

Start the Prep:

• Begin with the beef. Season it with salt and pepper and let it come to room temperature.

• Choose a 1.4kg topside of beef (serves 4-6), and aim for an internal temperature of 57°C.

• Place the beef directly on top of the vegetables in the roasting tray.

• Roast the beef at 180°C for approximately 45 minutes to 1 hour.

• Pull it out as soon as it reaches the desired temperature, loosely cover it with foil, and let it rest.

Other Preparation

• Cauliflower florets: Roast for 20 minutes.

• Potatoes: Peel, boil in salted water until fork tender, ready for mashing and roasting.

• Port Braised Cabbage, add everything from the red cabbage to the butter in the above list to a pan. Braise on low/medium heat for 1.5 hours with a lid on, stirring occasionally. After this time, simmer for an additional 30 minutes without a lid to reduce the liquid if needed.

Part 2: Cook

Ingredients-

• Cauliflower broken into florets (1, roasted)

• Leeks (2-3, sliced and washed)

• Frozen peas (1/2 mug)

• Butter (50g)

• Plain flour (50g)

• Milk (400ml)

• Cheddar cheese (150g)

• Dijon mustard (1 tsp)

• Lea & Perrins sauce (a couple of dashes)

• Breadcrumbs (4 tablespoons)

• Extra cheese (for topping)

• Olive oil (for drizzling)

• Vegetable oil (for Yorkshire puddings)

• Whole milk - 1 small mug (for Yorkshire puddings)

• Plain flour - 1 small mug (for Yorkshire puddings)

• Eggs - 1 small mug (for Yorkshire puddings)

• Salt - a good pinch (for Yorkshire puddings)

• 100g Cheddar cheese (for the mash)

• 2 tbsp Horseradish (for the mash)

• 1 tsp salt (for the roast potatoes)

• 2 tbsp olive oil (for the roast potatoes)

• 6 garlic cloves (for the roast potatoes)

• 10 sprigs thyme (for the roast potatoes)

• 4-6 large carrots

• 1 tbsp honey (for the carrots)

• 1 tsp black pepper (for the carrots)

• 1 tbsp olive oil (for the carrots)

  Part 2: Cook

Cauliflower, Leek & Pea Gratin:

• Add the roasted cauliflower, sliced leeks, and peas to an oven dish.

• Make a white sauce by melting butter, adding flour, and whisking in milk until smooth.

• Add cheese, Worcestershire sauce, mustard, and top the vegetables.

• Finish with breadcrumbs, olive oil drizzle, extra cheese, and black pepper.

Roast Potatoes:

• After boiling, rough up the potatoes in a colander to make them fluffy.

• Spread them on a tray, season with salt, olive oil, garlic, and thyme.

• Roast along with Yorkshire puddings for 30 minutes at 180°C.

Yorkshire Puddings:

• Blend equal parts whole milk, plain flour, and eggs with salt.

• Pour into hot oil and bake for exactly 30 minutes at 180°C.

Honey carrots:

• Boil your carrots in salted water until fork tender

• Add to a roasting tray with the honey, oil and black pepper and roast along with the potatoes and Yorkshire puddings, these will take between 20-30 minutes depending one the size you cut them, rounds or batons.

Cheesy Horseradish Mash:

• Use a potato ricer for the mash.

• Mix in cheddar, horseradish, olive oil, and salt.

• You can add this to an oven dish in the oven to keep hot, covered in foil.

• Serve.

Part 3: Serve

Ingredients-

• Plain flour (2 heaped tablespoon, for gravy)

• Red wine (200ml)

• Stock (500ml, preferably beef)

• Red currant jelly (1 tablespoon)

• Oxo cube (optional, for more beefy flavour)

Finish the Gravy:

• Transfer the contents of the Gravy/Beef Tray into a large pan.

• Add 2 heaped tablespoons of plain flour and toast with the vegetables.

• Add meat juices from the beef and 200ml of red wine.

• Reduce the red wine to less than half, then add 500ml stock (beef or chicken).

• Reduce the mixture to thicken the gravy.

• Add 1 tablespoon of red currant jelly and 1 Oxo cube, if desired.

• Let it simmer on low until ready to serve.

Cheesy Horseradish Mash/Honey Carrots:

• Reheat the mash and honey carrots in the oven.

• Leave roasties in the oven if they need more time.

Slice the Beef:

• Slice the beef thinly with a sharp carving knife.

Serve:

• Serve everything hot with the hot gravy.

Enjoy your Beef Topside Roast Dinner!