Topside beef

Topside beef joints are mostly used for roasting. Find easy topside recipes including traditional roast beef, peppered beef, lean beef stuffed rolls and more.


This takes a while to marinade, but with beef this toothsome it is well worth it. Serve hot with flour tortillas, cheese, lettuce, tomatoes, salsa and soured cream. This also works well with pork.

Recipe by: Clowe


I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.

Recipe by: KarenCooks


This was my mother's signature recipe. Simple, but classic - you can't go wrong. Slice it lengthwise, very thinly. Leftovers are delicious cold for sandwiches with wholegrain mustard.

Recipe by: Kate


A tender, juicy pot-roast makes a luxurious meal at a fraction of the price of a prime roasting cut.

Recipe by: Maggie Pannell


A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It's roasted with a selection of root vegetables and served with a rich gravy, made using the pan juices.

Recipe by: Maggie Pannell


This is a nutritious and delicious Mexican soup, called a 'caldo'. It is too dense to be a soup, and is almost a stew, except the liquid hasn't been thickened. The flavours are deep and rich.

Recipe by: Holly B.

No reviews

Beef Bourguignon is a classic dish of Burgundy, designed to celebrate the wines for which Burgundy is famous. The Bouquet Garni adds a special flavour to this Beef Bourguignon recipe.

Recipe by: ELLIANA23

No reviews

This Chilean beef stew, Cazuela de Vaca, is a warming one pot meal - perfect when pumpkin and sweetcorn are in season.

Recipe by: damasio


The best thing in this classic beef stroganoff recipe is the pickled gherkins. Use the best beef you can afford, and don't overcook it - depending on how thinly you slice it, only a minute or two per side is enough for deliciously medium-rare beef.

Recipe by: KarlHeinz

No reviews

Use a flavourful joint of beef, such as topside. The beef is boiled in vegetable and herb stock and comes out very tender.

Recipe by: Aldo

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