Jamie Oliver's Perfect Topside Beef:
- 1.5kg topside of beef
2 medium onions chopped
2 carrots chopped
2 sticks of celery chopped
1 bulb of garlic broken into cloves, unpeeled
Fresh thyme, rosemary, bay or sage
Sea salt and freshly ground black pepper
Let the beef rest for 30 minutes out of the fridge before cooking. Preheat your oven to 240°C/475°F/ gas 9. Pile the veg, herbs, and garlic into the middle of a large roasting tray. Drizzle with olive oil. Drizzle the beef with olive oil and rub salt and pepper all over. Place the beef on top of the vegetables.
Place the roasting tray in the preheated oven and turn the heat down immediately to 200°C/400°F/gas 6. Baste the beef halfway through cooking. Cook for 70 - 75 minutes for well-done beef, 60 minutes for medium, or 45 - 50 minutes for medium-rare.
In beef buzz, the latest cooking trend involves vacuum-sealed bags and water baths. Chefs say that roast beef heated in a bath at 60C for 12 hours will turn out tender and full of flavour. Searing the beef all over after the bath is recommended.