Slow-roast beef with a pepper and rosemary crust and onions
- January 2014
- Serves 10
- Hands-on time 25 min, oven time 2-2½ hours, resting time 30 min
Make your Sunday roast even more special with this slow-roast beef with a pepper and rosemary crust and Guinness onions.
- 6.6g (2g saturated)
- 5.2g (3.4g sugars)
This beef is cooked at a low temperature, so it will be pink throughout. If you think your joint might be too rare, check the centre. It’s cooked if the individual meat fibres are discernible, rather than looking gelatinous.
Roast the beef the day before, then chill overnight. Serve the sliced beef at room temperature with the warmed onions alongside for a lunch buffet.
Topside is cut from the top of the hindquarters and is quite lean, so cook slowly to stop it drying out and turning tough. It’s best served rare to medium rare.
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