This delicious, marinated topside beef roast can be enjoyed any time of the week, but Sunday lunch always seems like a good time time to showcase this succulent cut of meat. The red wine and fresh thyme add depth of flavour to this mouthwatering dish.
2 kg topside beef
2 1/2 cups of a good robust red wine
3 cloves garlic crushed
1 1/2 tbsp Dijon mustard
2 tbsp fresh thyme leaves finely chopped
3 tbsp olive oil
Freshly ground salt and pepper
Tie the topside beef with cooking string at 3cm intervals, to keep its shape during cooking.
Pour the red wine into a bowl large enough to hold the beef.
Add the garlic, mustard and thyme and mix together.
Place the meat into the marinade, turning, to make sure it is covered on both sides. Cover with cling film and refrigerate for 4-5 hours or preferably overnight.
Turn the meat intermittently throughout this marinating process.
When the meat is ready to be cooked, remove it from the marinade and pat it dry with some paper towel.
Season well, with freshly ground salt and pepper and place it in a baking tray.
Drizzle with olive oil and roast in a preheated, 200 degree C oven for approximately 1 hour and 15 minutes, to achieve a medium done roast.
For a well done roast, cook for 15-20 minutes longer.
Remove it from the oven, cover loosely with foil and allow it to rest for about 15 minutes before slicing.
Serve on a platter, with roast vegetables of your choice.
