Roast Topside of Beef with Mexican Spices

Prep: 10 mins

Cook: 35-45 mins + resting

Tender organic topside of beef slathered in a spicy paste full of flavours straight out of a Mexican kitchen, then flash roasted in the oven to keep it juicy on the inside, while giving it a lovely charred outside.

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505 kcal
(per portion)

Ingredients you'll need

1½kg topside of beef, boned & rolled
1½ garlic clove
1½ cayenne chilli
1½ tsp smoked paprika
1½ tsp ground cumin
1½ lime

From your kitchen

Sea salt
1 tbsp olive or sunflower oil

Step by step this way

1.
Heat your oven to 190°C/Fan 170°C/Gas 5. Take the beef out of the fridge, unwrap it and pat it dry with kitchen paper. Pop it on a plate or board and let it sit at room temperature for around 30 mins to warm it up.
2.
While the beef comes to room temperature, make the spice paste. Peel and grate or crush the garlic. Halve the chilli and flick out the seeds and white pith (or leave them in for extra heat). Chop the chilli as finely as you can, then place in a bowl with the garlic.
3.
Stir 1 tsp each ground cumin and smoked paprika into the bowl. Finely grate in the zest from the lime and squeeze in the juice. Add a pinch of salt and 1 tbsp oil. Stir together to make a paste.
4.
Rub the spice paste all over the beef to coat it. Place the beef snugly in a roasting tin and slide into the oven. Roast for 35 mins for rare, 45 mins for medium.
5.
Take the beef out of the oven, transfer the joint to a warm plate or board and loosely cover with foil. Let it sit for 30 mins before carving and serving.

Tip
All night long
If you have time, make your spice paste and rub it into the beef the night before. Keep the beef in the fridge, covered, overnight and let the marinade work its magic, then bring the beef back up to room temperature and roast it, following the recipe.
Tip
Next week...
Go low and slow to make the Pot Roasted Shoulder of Lamb in next week's Roast With the Most Box. A boned and rolled shoulder of lamb, slowly cooked with pot vegetables till it falls apart at the tough of a fork. It's worth waiting for.
Tip
On the side
Not sure what to serve on the side of pot roasted lamb? Try buttery mash made with potatoes boiled till tender, then mashed with plenty of butter, salt, pepper and a spoonful of mustard to add a little heat and cut through the meats richness. This is also a great time of year for greens - cavolo nero, kale or spinach are all good sweated with olive oil, plenty of crushed garlic and a squeeze of lemon juice.

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