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For the ultimate Sunday lunch, try slow-roasting a succulent beef topside joint. Coating with a sugar and mustard mix and cooking in a foil parcel alongside plenty of fresh veg and stock gives super succulent meat and tender veg. This recipe makes enough for a roast lunch for 6 people plus delicious leftovers for another day. See method
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Tip: You can save half the beef for leftovers; allow to cool completely then chill until needed. The tender meat is perfect for stuffing into sandwiches or serving with salads, cheese and chutneys. Alternatively, you can give it a total transformation with this spicy beef massaman curry recipe.
See more Beef recipes