Higginsons of Grange

Roast Topside of Beef with Marmalade Glaze

Recipe from: Simply Beef and Lamb

Roast Topside of Beef with Marmalade GlazeIngredients

1 x 1.3kg lean beef topside, boneless rib or sirloin joint
2 teaspoons English mustard powder
3 large garlic cloves, peeled and cut into slivers
8 tablespoons Seville orange marmalade
3 tablespoons fresh orange juice
2 tablespoons freshly chopped flat-leaf parsley

 

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  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 calculated cooking time based upon your preferences (see guidelines below),  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.

Cooking Timings

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

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