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Grow On The Grill: Rotisserie Beef Topside

Grow On The Grill: Rotisserie Beef Topside

Rotisserie Beef Topside with Creamy Horseradish from Food and Fire by Marcus Bawdon. Photography © Marcus Bawdon

A solid beef sandwich is an important dish to have in your barbecue armory. All you need is some really good bread, good beef, and some hot horseradish to go alongside. When teaching my barbecue basics class, this is one of the things I like to demonstrate – a lovely barbecued topside of beef, with a hint of smoke and lots of sea salt and cracked black pepper. Best served rare and cut into thin slivers.


Hot rotisserie grill at around 350-400℉ (180–200℃) with the charcoal banked up to one side and, ideally, not directly below the beef (otherwise the dripping fat will flare up). Sprinkle a handful of oak chips over the coals or add a single chunk of oak to smoke.



  • 3lb 5oz (1.5kg) rolled beef topside
  • Plenty of coarse sea salt and freshly cracked black pepper

For the creamy horseradish:

  • 4 tbsp crème fraiche
  • 4 tsp creamed horseradish (or, ideally, freshly grated horseradish)

To serve:

  • Good-quality bread, thickly sliced
  • Rocket or watercress

Method for Rotisserie Beef Topside

  1. Season the beef generously with sea salt and black pepper – be more liberal with the seasoning than feels right. Secure the beef on the rotisserie.
  2. Set the rotisserie going and cook the beef for around 40 minutes -
1 hour, checking the internal temperature reaches 125ºF (52℃). By the time the beef has rested, the temperature will have increased to 130℉ (55℃) and the meat will be a nice medium rare. It’s best not to cook topside of beef past medium, otherwise it will be tough and dry.
  3. Remove the beef from the barbecue and let rest until the internal temperature reaches 130℉ (55℃) – this will take about 20-30 minutes. You can either leave the beef on the rotisserie while it’s resting, or remove it.
  4. While the beef is resting, mix the crème fraiche with the horseradish in a bowl and set aside.

To serve the rotisserie beef topside, carve the beef and place on thick slices of bread with a handful of rocket and some creamy horseradish.

For more recipe-spiration, click here.

Food and Fire book cover rotisserie beef topside recipe

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