Topside Roast recipe with Herbs and Veggies

INGREDIENTS

• SERVES 6

INGREDIENTS

1.2 kg Regenerative Farms topside roast

12 French shallots, peeled, halved

3 large carrots, peeled, chopped

1 tbsp olive oil

2 garlic cloves, crushed

2 tbsp wholegrain mustard

1/4 cup fresh herbs (we used thyme, rosemary, oregano), finely chopped

1 1/2 cups (375ml) beef stock

1/2 cup (125ml) red wine

800g potatoes, peeled, cut into 3cm pieces

20g butter, cubed

1/3 cup full-cream milk

1/4 cup finely grated parmesan

Steamed sugar snap peas and home made gravy, to serve

METHOD

1. Preheat oven to 240°C (220° fan-forced).

2. Arrange shallots and carrots in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir to combine and spread over beef. Place beef on top of vegetables and pour stock and wine around the base.

3. Place beef in oven and reduce heat immediately to 200°C (180° fan-forced). Roast in oven for 45 to 60 minutes, or until cooked to your liking, covering top of roast with foil if over browning. Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.

4. Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 to 12 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Season. Mash with butter and milk until smooth. Stir through parmesan.

5. Slice beef and serve with shallots, carrots, parmesan mash, sugar snaps and gravy.

Roasts can sometimes easily dry out, but the herb crust will keep it moist and delicious. 
For even more accurate results, I recommend using a meat thermometer. They are easy and accurate for the perfect doneness.
Here is a guide to help make it flawless.

• Rare 60°C

• Medium rare 60–65°C

• Medium 65–70°C 

• Medium well done 70°C 

• Well done 75°C

Always remember to rest your meat after cooking. For a roast, rest it for 10-20 mins before carving.
The meat will continue to cook while resting so take it out 3°C to 6°C  below your ideal doneness.

HOMEMADE GRAVY

In a pan, add a generous knob of butter and melt. (if you like, at this stage you can add chopped onions and/or mushrooms and soften)

Add a table spoon of plain flour and stir with a whisk to get a smooth paste. Be careful not to burn it.

When its smooth and has a bit of colour, add your pan juices a little at a time and keep whisking so no lumps form. You can use the back of a spoon to flatten out any lumps if you need to.

Add the pan juices until you get the desired consistency. note: It will thicken on sitting so add a little more than you think.

Season to taste and serve immediately with your delicious roast dinner.

TIPS

1. The herb crust will work well on any of our beef roast cut.

2. Use any combination of fresh herbs you like for the crust.

3. For a creamier mash, add more milk.

Thanks Australian Beef for this recipe

Free Recipe Book: Create the perfect burger + 4 inspiring sauces

Spaghetti bolognese and meat loaf are great, right? Beautiful family favourites.
But are you looking for something a little different for your humble mince? Something that will make this great cut really sing?

Thats why along with this weeks recommendation of Premium Quality Beef Mince,
I wanted to share with you a few recipes to create the perfect burger.

Simple, delicious, messy, and just perfect for your BBQ this summer.

For a simple patty that heroes the flavour and quality of the meat, try this:

Hero the patty:

• 500g Re-gen Farms premium beef mince.

• Breadcrumbs.

Mix together. Shape into balls, flatten, pat with oil, season as you would a steak, put an indentation in the top, then onto the grill.

To keep it simple just add cheese and bread-and-butter pickles for the perfect cheese burger. Jazz it up with your favorite burger sauces available in your free recipe book.

HINT: if you make an indentation in the centre, this helps them not to shrink back.

But don't over cook or over handle the patty.

 

My sister makes delicious, moist patties with our mince. Try out her recipe below:

Big Sis Patties:

• 500g Re-gen Farms premium beef mince.

• ½ cup Breadcrumbs

• 2 tsp Dijon mustard

• ¼ cup BBQ sauce

• ¼ cup Tomato sauce

• 2 tsp Worcestershire sauce (optional)

• 1 brown Onion, finely chopped

• 2 cloves Garlic, finely chopped

• Salt and pepper

• 1 tsp Oregano

• 1 tsp Sage

• 1 large Free range egg
  
  (if its too wet, add more breadcrumbs, If it is too dry, add another egg)

Mix all the ingredients together. Roll them into balls. Gently flatten out. Pat with oil. Make an indentation in the top, and place on the grill.

Lightly toast your bun.

Add your favourite fillings:
lettuce, cheese, tomato, bread and butter pickles, pineapple, beetroot, egg, caramelised onion, bacon….

Get cracking. These make great patties.

 

To get these and great recipes for inspiring burger sauces, download your copy of our free recipe book: How to create the perfect burger + 4 inspiring sauces here.

Here is what one of our customers had to say about our mince:

“I turned one pack of mince into burgers, and they grilled perfectly.” - Conrad
 

Have fun in your outdoor kitchen,

Farmer Steph

Purchase our Premium Quality Beef Mince

Buy in bulk and get a bonus 10% free!

Free Recipe Book:

How to Create the Perfect Burger + 4 Inspiring Sauces