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Roast topside with marmalade glaze

Serves six people

 

Ingredients

 

  • 1 x 1.3kg/3lb lean beef topside, boneless rib or sirloin joint
  • Salt and freshly milled black pepper
  • 10ml/2tsp English mustard powder
  • 3 large garlic cloves, peeled and cut into slivers
  • 120ml/8tbsp Seville orange marmalade
  • 45ml/3tbsp fresh orange juice
  • 30ml/2tbsp freshly chopped flat-leaf parsley

 

Method

To cook rare: 20 minutes per 450g/1lb plus 20 minutes
To cook medium: 25 minutes per 450g/1lb plus 25 minutes
To cook well done: 30 minutes per 450g/1lb plus 30 minutes

  • Preheat the oven to gas mark 4-5,180-190degC, 350-375degF.
  • Place the topside joint on a chopping board, make several slits over the joint and season and rub with the mustard. Push the garlic slivers into the slits.
  • Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices.
  • In a small bowl, mix together the marmalade, orange juice and parsley. Divide the mixture between two separate bowls.
  • 20-25 minutes before the end of the cooking time remove the joint and brush with the marmalade mixture from one of the bowls to glaze and return to the oven.
  • Serve the beef with roasted, new potatoes, parsnips, seasonal green vegetables, gravy and the untouched glaze from the second bowl.

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