Roast Topside of Beef with Watercress Salad and Anchovy Aioli

18 May 2021

1 Hour | easy | Serves 4-6

This is such an easy roast to do in the BBQ and it cooks quickly. Topside is a lean cut, which means it works well with a rich condiment like aioli. Anchovies add depth and umami to the mayonnaise but you could leave them out or reduce the quantity. The sharpness of the lemony watercress salad ties everything together.

Ingredients

  • 1 beef topside joint (around 1.5kg)
  • A few sprigs thyme, leaves stripped
  • 2 egg yolks
  • 6 anchovy fillets
  • 1 clove garlic, crushed or finely grated
  • ½ teaspoon Dijon mustard
  • 100ml neutral oil or light olive oil
  • 2 teaspoons lemon juice
  • 160g watercress
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Dijon mustard

Directions

1.

Rub the topside

Rub the topside with a little oil then rub with the thyme, some salt and pepper. Set aside.

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2.

Make the anchovy

Make the anchovy aioli by combining the anchovies, garlic and Dijon mustard in a food processor and blending to a paste. With the motor running, slowly drizzle in the oil until it thickens and the oil is used up. Whizz in the lemon juice and some salt and pepper. Set aside​​​​​​​​​​​​​​.

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3.

Combine

Combine the Dijon mustard, lemon juice and extra virgin olive oil with some salt and pepper in a clean lidded jar or a bowl and shake or whisk to emulsify. Set aside.​​​​​​​

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4.

Heat two gas burners

Heat two gas burners on the Jupiter Outback BBQ and set the heat to high. Once hot, add the roast on the opposite side to the heat, close the lid and cook for 45 minutes to 1 hour, or until the roast is cooked to your liking (52-54C for rare meat).

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5.

Rest for 10 minutes

Allow the roast to rest for 10 minutes before slicing.

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6.

Combine

Combine the watercress with the dressing and serve with the sliced beef and aioli.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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