Placed in the middle of your dining table with a platter of roasted vegetables, this tender roasted topside beef is paired nicely with a sweet gravy of caramelised onions and vegemite.
A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with guacamole, fresh coriander, lime wedges, and salsa for added flavour
A Beef on Weck is a variety of steak sandwich found primarily in Western New York. It is made with roast beef on a Kummelweck Roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and French Fries.
Asado negro has its primary home in Caracas, where it is often served during the Christmas holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast.
This roast beef tenderloin looks glamorous and tastes amazing, yet it’s practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavoured, thyme-infused red wine sauce can be made days ahead, so there’s no last-minute panic when it comes time to serve.
Topside roast is low in fat but has a great flavour, looks so good, and is simple to prepare. It is at its most delicious when cooked to medium-rare and sliced very thin, against the grain.