Welsh Beef Topside marinated with ginger beer tarragon and chives


  1. Place beef joint in a large deep dish. Add ginger beer, herbs, garlic and seasoning and roll the joint in the marinade until coated.
  2. Cover and marinate in the fridge for 4-5 hours, turning occasionally.
  3. Preheat oven to Gas Mark 4, 180ºC, 350ºF.
  4. Drain beef from marinade, strain the marinade reserving the liquid in a small saucepan, spread the drained herbs over the meat. Place beef in a roasting pan, pour over oil and cook for calculated cooking: 20 mins per 450g/½kg (1lb) plus 20 mins for rare or 25 mins per 450g/½kg (1lb) plus 25 mins for medium
  5. Baste occasionally during roasting.
  6. Add ginger reserve to the reserved marinade liquid and reduce on the hob for about 15-20 minutes until syrupy but pourable. (This can be spooned over the joint to serve.)
  7. Remove joint from oven and allow to stand for about 20 minutes.
  8. Serve beef sliced and drizzled with ginger juices.

Recipe Information

Serves 4
Calories 368 kcals
Cooking Time


  • 1kg (2.2lb) Welsh beef topside joint
  • 300ml can ginger beer
  • 3 large sprigs fresh tarragon, chopped
  • Small handful fresh chives, chopped
  • 2 cloves garlic, peeled and crushed
  • Seasoning
  • 2tbsp olive oil
  • 1tbsp ginger preserve

Nutrition Information

  • Calories 368 kcal
  • Energy 1551 kj
  • Fat 12.3g
  • Saturates 3.5 g
  • Salt 0.98g
  • Iron 4.92mg
  • 5-a-day