There's something deeply satisfying about a topside that's spent the morning under a blanket of garlic and mustard, slowly working its way into every fibre of the meat. This isn't a marinade that shouts — it's one that coaxes, the sharp bite of Dijon mellowing against sweet roasted garlic, a whisper of thyme and cracked pepper rounding out the edges. Rubbed in and left to rest, it forms a dark, savoury crust as the joint roasts, sealing in juices while the outside turns deeply caramelised and fragrant. Slice it thin, and you'll find the pink, tender centre still humming with flavour clear through to the middle — the kind of Sunday roast that fills the kitchen with anticipation long before it hits the table.
Since topside comes from a leaner cut, the marinade's doing double duty — flavour and a bit of tenderising help from the mustard's acidity, which is especially handy with grass-fed beef where you want to keep things from drying out.
- 1kg topside or other secondary roasting cut (not rib eye)
- marinade
- 3-4 tbsn olive oil
- 2 generous tspn Dijon mustard
- 1-2 garlic cloves, minced
- glug of balsamic
- 2-3 sprigs thyme, de stalked
- 1-2 potatoes, cut into large dice, skin on
- 1 sweet potato, large dice, skin on
- 2 carrots, peeled and thickly sliced
- 2 Brussels sprouts, halved and rinsed.
- Combine marinade ingredients. Rub over roast and set aside for at least 2hrs
- turn oven on to 220C
- place roast in centre of a roasting pan.
- coat veges with any excess marinade and spread them around the meat
- place in oven for 20minutes, then reduce heat to 180C.
- cook for an additional 30min. That should be medium-rare. Ideally use a thermometer probe until 52C
- remove from oven and cover for 15-20min before thinly slicing and serve with roasted veges and a green salad
