Topside beef

Find tried and tested roast beef topside recipes, including foolproof tips and cooking times, plus loads of other ideas to make delicious use of an economical topside joint.


 
2hr

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
 
3hr20min

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
 
2hr45min

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

Recipe by: damasio

 
4hr20min

Super-easy beef pot roast that always tastes delicious. It's important to use top quality grass-fed, pasture-raised beef. I don't often buy beef, but when I do I always buy the best.

Recipe by: Elke_04315

 
30min

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
 
3hr25min

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

 
No reviews
 
1hr5min

This all-in-one Spanish meal couldn't be easier. Use your pressure cooker for a quick meal in minutes that tastes slow-cooked!

Recipe by: Luis Luna

 
No reviews
 
8hr10min

This slow cooker beef topside recipe is superb when you need a wonderful meal but don't want the hassle. Serve with seasonal vegetables.

Recipe by: MaryDavies

 
No reviews
 
45min

Hot stock is poured over thin slices of beef, cooking the meat, and the soup is then garnished with basil, coriander, beansprouts and lime wedges.

Recipe by: MARYLEVER

 
No reviews
 
18min

Devilling food – adding spices and condiments to make it last – first appeared in Britain as a culinary method in the early 19th century.

Recipe by: Chrissie Lloyd

2 / 3

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