Indulge in a mouthwatering roasted topside of beef, expertly cooked on NEFF's Circo Therm® and Vario-Steam® settings. Utilise the meat probe attachment to ensure a flawless core temperature. Begin by applying a flavorful dry rub, then generously brush the beef with a delectable glaze made from beef stock and Marmite.

1.5kg topside of beef

For the dry rub -

• 2 teaspoons powdered beef stock cube
• 1 teaspoon salt
• 1 teaspoon celery salt
• 2 teaspoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dark brown sugar

For the vegetable trivet -

• 40ml sunflower oil
• 1 large onion - peeled and quartered
• 1 bulb of garlic - halved along the centre
• 2 celery stalks - washed and cut in half
• 2 carrots - peeled and halved lengthways
• 2 sprigs of rosemary
• 6 sprigs of thyme
• 2 bay leaves

For the marmite and beef stock glaze -

• 3 tablespoons unsalted butter
• 3 tablespoons marmite
• 1 tablespoon honey
• 1 tablespoon mushroom soy sauce
• 120ml beef stock
• 1 tablespoon dark muscovado sugar
• 1 teaspoon smoked paprika

• Remove the beef from the fridge and pat dry.
• Mix the beef stock cube, salt, celery salt, black pepper, garlic powder, onion powder and sugar together to create your dry rub.
• Massage this into the beef and leave for at least 30 minutes
• To make the glaze, beurre noisette (melt without burning) the butter over a high heat then whisk in the rest of the ingredients. Reduce the heat to medium and simmer for 10 minutes until the glaze has thickened and becomes sticky.
• Pre heat the oven to 180℃.

• Heat a large roasting tray on the stove top and add the oil. Once hot, sear the beef for 1-2 minutes on each side until it's browned all over.
• Remove the beef from the pan and onto a plate.
• Carefully add the prepped vegetables to the tray, flat side down, to create a trivet for the beef. Give the vegetables a turn to coat in the fat and nestle the rosemary, thyme and bay leaves amongst the vegetables.

• Place the seared beef on top of the vegetables and place the roasting tray into the oven.
• Insert the meat probe into the centre of the meat and cook until you have an internal temperature of 45℃ for a medium rare cook. (approximately 35-40 minutes in the oven)
• Baste halfway through the cooking process.

• 10 minutes before the end of the cooking time, remove the roasting tray from the oven and brush the marmite glaze over the beef and return to the oven.
• Once the beef is cooked remove from the oven and brush with the glaze again.
• Cover the beef loosely in foil and leave to rest for 30 minutes.