Peppered roast beef

When it comes to roast beef, you have to get the flavours right and this punchy peppered roast beef recipe does just that. The kick from the peppercorns works harmoniously with the juicy and meaty flavour of the meat to create an amazing and simple holiday season meal for the whole family. Add some hearty winter sides and you’ve got the perfect roast.

Cooking Method

  1. Pre-heat the oven to 220C/200C fan/gas 7.
  2. Rub the olive oil on the beef then roll it in the crushed peppercorns to coat it.
  3. Put the joint in a roasting tin and cook for 20 mins. Turn down the heat to 160C/140C fan/gas 3 and cook for an additional 40 mins for rare meat, 45 mins for medium, or 55 mins for well done meat.
  4. Remove the beef from the oven and leave it to rest, covered, for at least 20 mins before carving into thin slices.

The Ingredients

What to serve with peppered roast beef

Roast topside beef is highly versatile and goes well with a wide range of tasty side dishes. We think some of the best sides to serve with peppered roast beef are:

  • Roasted potatoes
  • Brussel sprouts
  • Glazed carrots
  • Green beans
  • Yorkshire puddings

Frequently Asked Questions

It’s good to get creative with roast beef as it can work well with various flavours and accompaniments. However, the most common and popular herb options for roast beef are usually rosemary, sage, basil, and thyme.

When roasting beef in the oven, keep it uncovered until it is cooked to your desired temperature. After it is removed from the oven, and it is resting it should be covered to allow the juices to redistribute and stop them from draining out during carving.

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