River Cottage Australia



Paul West from River Cottage Australia rustles up this glorious Sunday roast of beef with gravy, Yorkshire puddings and creamed silverbeets.


  • Jersey Topside

  • 1 piece topside approx. 2.5 kg

  • 4 cloves garlic, crushed

  • Sea salt

  • Cracked black pepper

  • 2 tablespoons oil

  • 2 onions, thinly sliced

  • 11/2 cups (375ml) homemade beef stock

  • 2 tablespoons plain flour

  • Yorkshire Puddings

  • 100g plain flour

  • Sea salt

  • 2 eggs

  • 100ml milk

  • 3 tablespoons oil

  • Or

  • 250g plain flour

  • 4 eggs

  • 150ml milk combined with 150ml water

  • Creamed Silverbeet

  • 1 bunch silverbeet

  • 300ml cream

  • 2 cloves garlic, crushed

  • Few sprigs thyme

  • 1 bay leaf


  • Topside:

  • 1.

    Preheat oven to 240C (475F/Gas 9).

  • 2.

    Pound the garlic, salt and pepper in a mortar and pestle to form a smooth paste, add the oil and stir to combine.

  • 3.

    Rub the outside of the topside with the garlic paste.

  • 4.

    Put the onion and a splash of water into a baking dish and top with the garlic smothered piece of topside. Roast for 15 minutes.

  • 5.

    Reduce the oven temperature to 180C (350F/Gas 4) and roast for 1 1/2 hours for medium rare.

  • 6.

    Once the beef is cooked remove it from the oven, transfer it to a plate and cover it with foil, allow it to rest for 15 minutes before carving. Increase the oven temperature to 220C (425F/Gas 7).

  • 7.

    To make the Yorkshire pudding, first make the Yorkshire pudding batter. 

  • 8.

    Sift the flour and a pinch of salt, make a well in the centre and gradually whisk in the combined egg and milk to form a smooth batter.

  • 9.

    Transfer to a jug. Rest whilst the oven reaches the required temperature.

  • 10.

    Pour one teaspoon of the oil in each muffin hole, put the muffin trays into the oven for 2 minutes or until the oil is smoking. Then pour in the rested batter until three quarters full. Bake for 10-15 minutes or until puffed and golden.

  • Gravy:

  • 1.

    To make the gravy, deglaze the pan with a little of the beef stock, scrapping to remove any stuck on cooking juices from the bottom of the pan. Sprinkle the flour over the top and cook stirring for 3 minutes to cook off the flour.

  • 2.

    Stir in the remaining stock and cook stirring until the gravy is thick.

  • 3.

    Transfer to a jug, cover and keep warm.

  • Creamed Silverbeet :

  • 1.

    To make the creamed silverbeet, blanch the silverbeet in hot water until the leaves soften and wilt.  Drain and thinly shred the silverbeet leaves.

  • 2.

    N a separate pan, heat the cream, garlic, thyme and bay leaf over a medium heat for 5 minutes. Add the silverbeet to the pan, season and serve.

  • 3.

    Serve the sliced beef with the gravy, Yorkshire puddings and silverbeet.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 603kj
  • Fat Total 35g
  • Saturated Fat 14g
  • Protein 15g
  • Carbohydrate 55g
  • Sugar 4g
  • Sodium 739mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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