Darts Farm

Topsham, Devon
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Citrus Sesame Roast Beef

Citrus Sesame Roast Beef

If Sunday roasts conjure up roaring fires and a glass of red, think again - beef topside makes a fantastic cut for spring, too. This topside beef joint is seasoned with Chinese five spice powder and brushed with a citrus glaze made with Seville orange marmalade, zest and juice of an orange. Worcestershire sauce and sesame seeds create an oriental style twist to your roast.

Prep time: 15 minutes
Cook time: 2 hours, 40 minutes
Serves: 6
Citrus Sesame Roast Beef Image 1


  • 1.3kg Lean topside
  • Salt and freshly milled black pepper to season
  • 1tsp Chinese five spice power

For the Citrus Glaze:

  • 1tbsp Rapeseed or olive oil 
  • 4 tbsp Seville orange marmalade
  • Half Orange, juiced and zest grated
  • 2tbsp Worcestershire sauce
  • 2tbsp Sesame seeds

For the Gravy:

  • 1tbsp Plain flour
  • 600ml Good hot beef stock
  • 2tbsp Sweet sherry (optional)



To cook rare: 20 minutes per 450g/1lb plus 20 minutes
To cook medium: 25 minutes per 450g/1lb plus 25 minutes
To cook well done: 30 minutes per 450g/1lb plus 30 minutes

  1. Preheat oven to gas mark 4-5 / 180-190'C.
  2. Place the joint on a chopping board and make several slashes over the surface. Season and coat with the chinese five spice powder on both sides.
  3. Place on a rack in a roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
  4. For the citrus glaze: in a small bowl, mix all of the ingredients together. 20 minutes before the end of cooking time, remove the joint from the oven and brush with the glaze. Return to the oven for the remaining cooking time.
  5. Remove the beef from the oven, cover and leave to rest for 15-20 minutes.
  6. For the gravy: spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle in the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
  7. Add the remaining stock, sherry and any meat juices, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
  8. Serve the beef with seasonal vegetables such as roasted asparagus, creamy mash and the gravy.


Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk

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