Simply Beef and Lamb

Roast Topside with Marmalade Glaze

Serves: 6 Prep Time: 10 minutes Avg. cooking time for 3lb: 1 hour 40 minutes

Roast Topside with Marmalade Glaze

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

Cooking Times

Rare
20 minutes per 450g/1lb plus 20 minutes
Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes

Cooking Times

Rare
20 minutes per 450g/1lb plus 20 minutes
Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. 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.
  3. 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.
  4. In a small bowl, mix together the marmalade, orange juice and parsley. Divide the mixture between two separate bowls.
  5. 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.
  6. Serve the beef with roasted, new potatoes, parsnips, seasonal green vegetables, gravy and the untouched glaze from the second bowl.

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. 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.
  3. 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.
  4. In a small bowl, mix together the marmalade, orange juice and parsley. Divide the mixture between two separate bowls.
  5. 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.
  6. Serve the beef with roasted, new potatoes, parsnips, seasonal green vegetables, gravy and the untouched glaze from the second bowl.