Roasted Beef Topside with Caraway and Pepper Rub

bowl Serves 4-6


  • 1 kg topside of beef
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp whole black peppercorns
  • 2 tsp rock salt
  • 1 Tbsp whole caraway seeds
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  • 1. Take your beef out of the fridge 30 minutes before you place it into the oven. This allows the beef to warm up to room temperature.

  • 2. Preheat the oven to 230°C.

  • 3. Place the beef in a roasting tray and rub with olive oil.

  • 4. Grind the peppercorns, salt and caraway seeds using a mortar and pestle and sprinkle the seasoning mixture over the meat.

  • 5. Place the roasting dish into the oven and cook at 230°C for 20 minutes. Then turn the heat down to 170°C and cook for a further 12–15 minutes per 500g for medium-rare, or 20 minutes per 500g for medium-well done.

  • 6. Baste the meat with the cooking juices halfway through the cooking time, if the meat is looking dry, add a little water or stock to the roasting dish.

  • 7. When the beef is cooked to your liking, remove it from the oven and cover with foil. Leave the meat to rest for at least 20 minutes before carving.

  • 8. Serve with roasted vegetables.

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