Right, pretty much as we called it way back in April, and we’re calling the shots again (cos that’s what we do at T&G).
With the onset of Autumn — today is the equinox, don’t you know — now’s the time to get back inside and get yer roast on. Over the next few months we’ll be sharing some slightly alternative methods and techniques, because you’ll want to keep things fresh as the nights get darker. You know, to keep your brain engaged. And we haven’t quite left the BBQ behind either.
But back to business, there’s something deeply comforting about a slow roast — the kind of cooking that transforms a simple joint into a centrepiece. While rib roasts and rolled sirloin often takes the spotlight, rolled topside is a cut that can really shine when given the right treatment. It might not be the most glamorous joint, but handled with patience, it becomes incredibly tender, juicy, and every bit as impressive as the more expensive cuts.
This method for Ultra Slow Roasted Topside is one of those recipes that rewards you for taking your time. Cooked low and slow, the fibres gently break down, the meat stays moist, and the flavour deepens hour by hour. The result is a topside that can rival fillet for tenderness, without losing any of its character.
Ultra Slow Roasted Topside
Make sure the topside joint is at room temperature. (Take it out of the fridge at least 2 hours before cooking).
Preheat the oven to 75°C / 170°F.
Season well with salt and pepper.
Get a heavy pan smoking hot.
Sear the topside all over until nicely coloured.
Place the joint in a roasting tin and insert an ovenproof meat thermometer.
Roast for 5–6 hours, removing when the thermometer reads 55°C for rare, 57°C for medium-rare and 60°C for medium. If you don’t have an ovenproof thermometer, check with a standard one every half hour or so after the 4-hour mark.
Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 minutes before carving.
The beauty of this method is that the longer you cook, the better the result. A humble topside transforms into soft, tender slices, with minimal shrinkage and bags of juicy flavour.
Braised Shallots & Garlic with Bone Marrow
Every great roast deserves its supporting cast, and this garnish is a show-stealer. Inspired by a conversation with Marco Pierre White, these braised shallots and garlic with bone marrow are, at heart, a very posh onion gravy. Rich, sweet, and deeply savoury, they make a perfect companion for beef.
Ingredients (serves 4):
500g whole button shallots
250g garlic cloves
1 tablespoon good beef dripping
1 small faggot of herbs (thyme, rosemary, bay leaf)
300ml Madeira Gravy (see recipe below)
200g bone marrow, cut into medallions
Chopped flat-leaf parsley
Maldon sea salt flakes and freshly ground black pepper
Method:
Peel the shallots (taking off one white layer of skin) and garlic cloves. Heat the dripping in a pan and fry the shallots and garlic in batches until golden. Place the shallots in a casserole with the herbs and Madeira gravy, then cook in the oven for 1 hour until tender. Add the garlic and cook for 20 minutes more, then stir in the marrow and parsley. Remove the herbs, season to taste, and serve.
Madeira Gravy
Madeira is the king of cooking wines, bringing a rich, heady flavour that pairs beautifully with beef. This simple gravy is full of depth and makes the perfect finishing touch. It’s always worth keeping a rolling stock of this in the fridge so you’ve got some to hand — and if you prefer, it freezes beautifully too.
Ingredients (makes 600ml):
60g chopped shallots
100g butter
250ml Madeira
2 litres Basic Beef Broth
Maldon sea salt flakes and freshly ground black pepper
Method:
Cook the shallots in 20g of the butter until soft, then add the Madeira and reduce it down to a glaze. Add the beef broth and simmer until reduced by three-quarters. Whisk in the remaining butter, season to taste, and serve.
Bringing It All Together
So here’s the plan: slices of ultra slow roasted topside, a pile of Yorkshire puds, crispy roast potatoes, and some greens on the side. Add the braised shallots and garlic with bone marrow, or serve up in a jug for people to serve themselves - but keep an eye out, this is where people get greedy.
It’s a proper roast for the colder months ahead. Take your time, enjoy the process, and when you bring it to the table, you’ll know it was worth the wait.
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