About this recipe:A traditional roast beef made with an economical topside joint. This recipe includes cooking times to achieve the perfect temperature, whether you like your roast rare, medium or well done. Simple and delicious, serve this topside roast with all of the classic accompaniments, and relish leftovers in sandwiches.
Place the beef on a rack in a roasting tin. Rub the dripping or butter over the joint. Season generously with salt and pepper.
Roast the beef topside according to your desired temperature: 20 minutes per 500g, plus an additional 20 minutes for rare; 25 minutes per 500g, plus 25 minutes for medium; 30 minutes per 500g, plus 30 minutes for well done.
Remove the beef from the oven and cover well with foil and leave to rest for 10 to 15 minutes before slicing.
To make a lovely beef gravy, immediately pour off all of the collected juices in the roasting tin once you take the beef out of the oven. Skim the fat off of the top, then bring the juices to a boil in a saucepan. Add a tablespoon of flour, 3 tablespoons water and 250ml beef stock. Simmer for 3 minutes, or until thickened.