I love roast beef, so I thought I would kick off Farmers Weekly‘s Great British Beef Week recipes with a roast joint. A beef topside roasting joint to be precise.
This simple recipe is based on one by Jamie Oliver. I seasoned the beef joint and then placed it in a roasting dish on a bed of roughly-chopped root vegetables, drizzled with olive oil.
For the vegetables, I used whatever I had to hand, which turned out to be onions, carrots, parsnips and sweet potato.
I heated the oven on high (240C/Gas 9) and then as soon as I put the dish in I turned it down to 200C/Gas 6 and let it cook for an hour (a bit less if you like your beef rare).
About 15 minutes before we planned to eat, I took the joint out of the oven to let it rest, covered with some foil.
Serve with roast potatoes, mashed swede, beef gravy and Yorkshire pudding, plus a dollop of horseradish sauce.
Great British Beef Week 2015 (23 April – 3 May) is an initiative organised by Ladies in Beef. Promote British beef, share pictures or recipes of your favourite beef dinner on Twitter with the hashtag #BeefItUp.