A proper sunday roast beef starts with a butcher topside joint, not a watery supermarket pack. Season Topside Joint 1kg, roast to your preferred pink, and serve with Yorkshire puddings and a proper gravy. Shop Beef Joints for Roasting and Sunday Roast when you want the centrepiece sorted before the veg even hits the tray.
Ingredients
- 1kg topside joint (or sirloin joint)
- 1 tbsp oil
- 1 tsp English mustard powder (optional)
- Salt and black pepper
- 1 onion + 1 carrot, roughly chopped (for the tin)
- 300ml beef stock for gravy
- Yorkshire pudding batter: 100g plain flour, 2 eggs, 150ml milk, pinch of salt
- Oil for the pudding tin
Method
- Take the joint out of the fridge 45–60 minutes before cooking. Pat dry, rub with oil, mustard powder, salt and pepper.
- Heat oven to 220°C (fan 200°C). Nestle onion and carrot in a roasting tin, sit the joint on top.
- Roast 20 minutes to brown, then drop to 180°C (fan 160°C). Allow about 20 minutes per 500g for medium-rare, or until a probe hits 55–58°C in the centre (it will rise while resting).
- Rest the beef under foil for 20–30 minutes. Keep the tin juices.
- For Yorkshires: whisk flour, eggs, milk and salt. Heat oil in a muffin tin at 220°C until smoking, pour in batter, bake 20–25 minutes until risen.
- Deglaze the roasting tin with stock on the hob, simmer and season for gravy. Carve the topside thinly and serve.
Fancy a richer roast? Sirloin Joint 1kg is the sirloin option with more marbling. Browse Sirloin Joint and Sunday Roast when the table wants a bigger joint next week.