This roast topside of beef is seared and then pot roasted for maximum flavours and juiciness.

We used our DOT Digital Oven Thermometer to make reaching the perfect temperature super easy, then double checked it with the Thermapen to ensure it was just right all the way through. The celeriac steaks are beautifully moreish and creamy, while the maple glazed carrots are sweet and vibrant. The perfect hearty roast with a healthy twist for a special occasion. 

Temperatures

You are looking for 45°C for medium rare or 55°C for medium as the core temperature will continue to rise during the rest.

Ingredients

Serves 4/6

For the beef

• 1.25kg beef topside, with a thin layer of fat
• 2 tbsp of vegetable oil
• 2 onions, chopped
• 1 stick of celery, peeled
• 4 carrots, peeled and cubed
• 1 garlic clove, crushed
• 2 sprigs of fresh thyme
• 700ml of beef stock
• 2 tsp flour
• 1 tsp butter
• Salt and ground black pepper

For the celeriac steaks

• 1 celeriac, peeled
• 2 tbsp chopped capers
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• 1 clove garlic, crushed
• 2 tbsp olive oil

For the maple glazed carrots

• 2 lbs fresh carrots
• 1/3 cup pure maple syrup
• 1/4 cup light brown sugar
• 25g butter
• salt and freshly ground pepper
• fresh thyme, for garnish

Directions

To make the beef

• Take the beef joint out of the fridge at least an hour before you begin cooking. Preheat the oven to 180°C / 160°C fan/gas mark 3.
• Heat a large frying pan and add the oil. Fry the onions for 5 minutes until starting to soften. Add the carrots, celery and garlic and cook for a further 5 minutes. Tip into a large 24cm casserole pot with a lid.
• Place the seasoned beef joint into the same frying pan, fat-side down, and cook for 5-6 minutes until the fat begins to render. Once the beef is browned on all sides, place it on top of the vegetables in the casserole dish. Add the bay leaves and fresh thyme. The beef should be completely covered. If not, add hot water.
• Cover with a lid and transfer to the oven. Cook for around 45 minutes before checking the temperature with your Thermapen. You are looking for 45°C for medium rare or 55°C for medium as the core temperature will continue to rise during the rest. We used our DOT Digital Oven Thermometer to make this even easier, monitoring the core temperature of the beef throughout the cook and alerting us when it reached 45°C.

• Remove from the oven and rest on a plate for 20-30 minutes.
• Snip away any string and cover it with foil.
• Place the casserole dish with the vegetables onto the stove. Remove the bay leaves and thyme sprigs
• Mix the flour with a little water and stir it in. Bring to the boil and allow the sauce to thicken. Whisk in the butter, and sieve before serving.
• To serve the beef, carve into thick pieces and transfer to a large, deep serving platter and pour over the sauce.

To make the celeriac steaks

• Peel the celeriac and cut into 1cm slices.
• Whisk together the mustard, apple cider vinegar, maple syrup, crushed garlic, half a tablespoon of olive oil, salt and pepper. Brush half of the mixture over the celery slices.
• Roast the steaks for around 25 minutes, before flipping and covering with the remaining marinade. Continue roasting for about 30 minutes, until tender and golden.

To make the glazed carrots

• Prepare the carrots by putting them into a baking sheet lined with tin foil, spread them out.
• In a small bowl whisk together the maple syrup and brown sugar. Dot the carrots with butter and pour over maple syrup and brown sugar. Season with salt and pepper and toss around to combine.
• Roast for 30 to 40 minutes, until tender.
• Garnish with fresh thyme.

Laura Tulloch

Thermapen Chef & Caterer

@laura_sussexfoodie

"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."