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Roast Wagyu Topside

Roast Wagyu topside is a luxurious and tender cut of beef, perfect for a special occasion or an indulgent Sunday roast. This recipe combines the rich, marbled flavour of Wagyu with a fragrant herb crust, complemented by roasted vegetables and a delicious red wine gravy. Follow these steps for a succulent and flavourful roast that pairs beautifully with a range of side dishes and drinks.

INGREDIENTS
  • 1.5 kg Wagyu topside roast
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 large carrots, peeled and chopped
  • 2 large onions, peeled and quartered
  • 4 large potatoes, peeled and chopped
  • 200 ml beef stock
  • 100 ml red wine
  • 2 tablespoons plain flour (for gravy)
  • 2 tablespoons unsalted butter (for gravy)
METHOD

  1. Preparation:
    1. Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.
    2. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper to create a herb paste.
  2. Seasoning:
    1. Rub the herb paste all over the Wagyu topside roast, ensuring an even coating.
    2. Let the meat sit at room temperature for about 30 minutes to absorb the flavours.
  3. Roasting:
    1. Place the chopped carrots, onions, and potatoes in the bottom of a large roasting pan.
    2. Place the seasoned Wagyu topside on top of the vegetables.
    3. Pour the beef stock and red wine into the roasting pan around the meat and vegetables.
    4. Roast in the preheated oven for 15 minutes to sear the outside of the beef.
  4. Cooking:
    1. Reduce the oven temperature to 160°C (140°C fan)/320°F/Gas Mark 3.
    2. Continue roasting for approximately 1.5 to 2 hours, or until the internal temperature of the beef reaches 60°C (140°F) for medium-rare. Adjust the cooking time according to your preferred doneness.
  5. Resting:
    1. Remove the roast from the oven and transfer it to a cutting board.
    2. Cover with aluminium foil and let it rest for 20 minutes.
  6. Making the Gravy:
    1. While the meat rests, strain the pan juices into a saucepan, discarding the vegetables.
    2. Over medium heat, melt the butter in the saucepan and whisk in the flour to form a roux.
    3. Gradually add the strained pan juices, whisking constantly until the gravy thickens.
    4. Simmer for a few minutes and season with salt and pepper to taste.
  7. Serving:
    1. Slice the Wagyu topside thinly against the grain.
    2. Serve with the roasted vegetables and drizzle with gravy.

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Wagyu Topside

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Sides and Matches

  • Yorkshire Puddings: These classics are perfect for soaking up the rich gravy and adding a delightful texture contrast.
  • Green Beans Almondine: Sautéed green beans with almonds offer a fresh, crunchy side that balances the richness of the roast.
  • Roasted Brussels Sprouts with Smoked Pancetta: The smokiness of the bacon and the slight bitterness of the Brussels sprouts pair wonderfully with the Wagyu beef.
  • Creamed Horseradish: The tangy, spicy flavour of creamed horseradish cuts through the richness of the meat and adds a nice kick.
  • Garlic Mashed Potatoes: Smooth and creamy mashed potatoes with a hint of garlic complement the beef perfectly.
  • Buttered Asparagus: Lightly steamed asparagus with a touch of butter adds a fresh and vibrant contrast to the meal.

Additional Suggestions

  • Caramelised Onions: These can be served on the side or even atop the roast slices, adding a sweet and savoury depth to each bite.
  • Red Cabbage Slaw: A slightly tangy and crunchy slaw can provide a refreshing balance to the rich meat.
  • Mushroom Gravy: Instead of plain gravy, consider making a mushroom gravy for an earthy, umami-rich addition to the dish.

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Preparation Time: 1 hour
Cooking Time: 2 - 2.5 hours

Hot Tips

  • Temperature Check: Use a meat thermometer to ensure precise doneness.
  • Resting Time: Allow the meat to rest to reabsorb its juices, resulting in a tender and juicy roast.
  • Gravy Consistency: If your gravy is too thick, add a splash of water or stock to reach the desired consistency.

Pairings

Wine

  • Cabernet Sauvignon: A full-bodied red wine with robust tannins and dark fruit flavours, which complement the richness of Wagyu beef.
  • Merlot: A smoother, medium to full-bodied red wine with soft tannins and notes of plum and chocolate, enhancing the beef's flavour.
  • Syrah/Shiraz: Offers a bold, spicy character with notes of dark berries, making it a great match for the deep flavours of the roast.
  • Malbec: Known for its dark fruit flavours and velvety texture, Malbec pairs beautifully with rich, marbled beef.

Beer

  • Porter: A dark beer with flavours of chocolate and coffee that complement the richness of the roast.
  • Stout: A robust beer with deep, roasted malt flavours that stand up well to the strong taste of Wagyu beef.
  • Belgian Dubbel: Offers complex, fruity, and spicy notes that pair well with the savoury beef.

Non-Alcoholic Options

  • Black Tea: A well-brewed black tea, such as Darjeeling or Assam, provides a tannic balance to the richness of the meat.
  • Sparkling Water: A refreshing option with a slice of lemon or lime to cleanse the palate between bites.
  • Cranberry Juice: Its tartness provides a nice contrast to the rich beef.