Roast Topside of Beef | Recipe by sousvidetool.com

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Roast Topside of Beef, Madeira Gravy and Yorkshire Pudding

Roast Topside of Beef, Madeira Gravy and Yorkshire Pudding Beef
  • COOK TIME: 5 hours
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

  • 2kg Piece of Aged Topside
  • 2 tsp Chopped Thyme Leaves
  • 2 tsp Sea Salt
  • ½ sp Ground Black Pepper
  • 3 tbsp. Olive Oil
  • 3 Finely Chopped Red Onions
  • 50g Dried Porcini Mushrooms
  • 2 Cloves Peeled Garlic
  • 200mls Good Madeira
  • 400mls Beef Stock
  • 110g White Flour
  • 2 Eggs
  • 300mls Milk
  • 20g Melted Butter

Equipment

EQUIPMENT

Method

Sunday lunch won’t be the same again once you’ve tried this topside of beef. A slightly cheaper cut, this meat is deliciously tender and has a rich beef flavour. The perfect roast.

METHOD

1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal

2. Place the pouch into a water bath preheated to 52 degrees and cook for 4 ½ hours. This will give a rare finish

3. In a saucepan with a little oil gently sauté the sliced onions and garlic until translucent. Turn up the heat to caramelise the onions and when golden in colour deglaze with madeira

4. Reduce the Madeira until almost gone then add the dried porcini and the beef stock. Reduce further until the sauce is shiny and thickened

5. Pass the sauce through a fine sieve

6. Sieve the flour with a pinch of salt then make a well in the middle of the flour and add the eggs

7. Use a whisk to gently bring the mix together, adding the milk bit by bit

8. Mix in the melted butter then leave to stand

9. In a hot oven add the Yorkshire pudding tray filled with oil or dripping

10. When very hot add a little of the batter to each mould. Cook for 20 -30 mins until golden and risen

11. To serve, caramelise the beef on all sides, ensuring you crisp up the fat

12. Carve onto a board or plate adding the gravy and a Yorkshire pudding

Chef’s Tip

This cut of beef lends itself to all flavours, why not add a rich dark ale and some treacle to the pouch to give a sweet treacle glaze and flavour to the roast.

Further Reading:

Learn How To Make Gravy In Quick Ways You’ll Love

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