Topside recipes
This is a prime lean cut of beef from the rear of the animal, usually sold rolled and tied with a layer of fat for roasting. It can also be pot-roasted, braised or boiled.
by Philippa Davis
With a few top tips, my simple recipe and techniques will help you bring out the best in your beef. Serve it with all the classics—Yorkshire puddings, crispy roast potatoes, a generous helping of vegetables, and, of course, a rich jug of gravy.
