Roast topside of beef with Yorkshire puddings
There’s nothing more comforting than a delicious roast topside of beef with lashings of gravy and a big ol’ Yorkshire pud. We served this recipe with roast beetroot, potatoes and a dollop of beetroot and horseradish cream, to add some colour and earthy flavours to the dish.
To achieve this, you should remove your meat from the oven around 5-10°C before it reaches this temperature, as it will continue to increase as it rests. How soon you remove it from the heat depends on its size: the larger the joint, the more the temperature will rise.
With a larger, longer cook like this, we recommend using an oven thermometer, such as our DOT Digital Oven Thermometer, to monitor your temperatures and alert you once it’s cooked. You can then check your beef through with your Thermapen, to ensure it has come to temperature throughout.
For your beef roast, you want to achieve the following final done temperatures (this means the temperature after the meat has rested), depending on your preference:
Well done: 71°C