I’ve bought a 2.3kg chunk of good quality topside to roast on Boxing day. (now in the freezer)

Last year I did Tom Kerridge’s treacle beef which was really good, but fancy doing something different this year.

any ideas?

Nut roast?

Wellington? The king of food. Just buy a meat thermometer.

err… too late – I’ve already bought the beef…

JUST DO IT 🙂

Wellington? The king of food. Just buy a meat thermometer

Does Wellington work with Topside?
When I’ve done it before I’ve always used fillet…

Beef Tagine?

I’d go Wellington too..

Well we always do it on Boxing Day, considering we own an Organic Beef Farm it’d be rude not too..

However, 2/3rds of the Family are vegetarian.. Always plenty of Food to go around in our Huddle.

Whilst I’ll admit, I didn’t read the post carefully, I’ve used fillet and silverside (close enough to topside) for wellington. The silverside was when a party demanded wellington but on a budget. It was delicious. I used a duck pate for extra fat during cooking and slow roasted the beef for around 45 minutes (before cooling to room temp.) and then wellingtoned it.

Having gone through my own cooking notes (and got myself salivating) I don’t think I’d put myself through the stress of a wellington with topside. It was stressful and whilst delicious, not a wellington as we’d all expect from fillet.

Classic garlic and herb crust?

I’ve never understood why people buy an expensive piece of beef, then disguise its flavour by making Wellington.

Slow roast for me, with Yorkshires.

The same could be said of any food ransos. I think the very basic and obvious point is that flavours complement each other and that’s the idea behind proper cooking.

Apple and scallop.

Beef and mustard.

Duck and berry.

Lamb and thyme.

…

Do you ever add sauce to your food? (not talking about eating in the nude)

Hmm.. sadly your options are limited then.

You could buy a load of porcini mushrooms, soak them in a mix of water and Soy Sauce, coat generously over the beef before putting the garlic & herb crust on. It’ll add a rich flavour, a bit of texture and juice to the crust…

Have fun, sounds lovely anywhichway…

The same could be said of any food ransos. I think the very basic and obvious point is that flavours complement each other and that’s the idea behind proper cooking.

No, I don’t think the flavours don’t complement each other – the additions disguise the flavour of the beef, unlike the other examples you quote.

I’d pick an argument about the mother in law’s present and see where that leads…

Jamie Olivers mothership roast beef, then I make a gravy with the pan juices (carrots and onions are already in there and squishy) Marsala, and some worcestershire sauce, and a litre of beef stock. Add some plain flour and blitz.

Teh awesumz….

I could just have that gravy on its own tbh!