Topside is very much your traditional roasting joint of beef but perhaps these days, it is seen as a slightly staid and generic centrepiece for Sunday afternoons. Especially if served up with a sprig of curly parsley on top.
However, here at Turner & George, we believe that all cuts should be revered and respected in equal measure. Also, with just the simplest of techniques and approaches, a dish can quickly be transformed from the ordinary into the downright spectacular.
Sure, you are going to need a little bit of extra time for cooking the beef. But that can be spent frolicking in neighbouring fields, looking for some wild garlic to go into the accompanying butter. It is the season for it after all.
A few cloves of regular garlic, crushed, will suffice though. If you don’t fancy frolicking that is.
And we’ve put that caveat in because it was suddenly very hard to imagine Tom, our shop manager, ever doing such a thing.
- Heat your oven to the lowest setting, aiming for 75°C (or Gas-as-low-as-it-will-go). Season the topside well with salt and pepper and place a large pan over a high heat, add some beef dripping and brown the beef all over, including the fat cap.
- Put in roasting tin and roast for 4 hours or when internal temperature has reached 60°C – for medium - and rest for 20 minutes before carving.
- To make the bone marrow and wild garlic butter, start by placing the split marrow on a tray and roast off in the oven, at 180°C for 20 minutes.
- Whilst that is cooking, add 20g of butter to a frying pan on a medium heat and add the chopped shallot. Fry the shallot gently for ten minutes, until soft and translucent.
- Once the marrow is done, leave to cool a touch and then scoop into a bowl, along with the shallots, chopped wild garlic and the remaining 100g of soft butter, and season with sea salt and cracked black pepper.
- Whip together to combine and then spoon onto some cling film and roll into a fat sausage, sealing at both ends. Chill for at least an hour or overnight.
- When ready to use, slice up into thin rounds and place on top of the resting beef to melt all over.