Beef and Potatoes

Our Beef and Potatoes recipe was created for a video with Fabulous Baker Brothers Tom and Henry Herbert.

Henry came up with the idea of cooking a delicious joint of Topside over Potatoes boulangerie so they soak up all those delicious meaty juices.

This Beef and Potatoes recipe is so simple just serve with kale and fresh horseradish.

Henry barbecues this on a Weber BBQ, come on one of our Weber Academy courses at our Cookery School in Chipping Sodbury.

We have lots of recipes to share at both Christmas and all year round.

We believe all great meals should be served with a good loaf of bread, why not try one f our Sourdoughs featured in our Sourdough Box.

Serves 6-8


  • 10 Peeled and sliced potatoes

  • 1 Large clove of garlic

  • 4 Onions (sliced)

  • Sprig of thyme and rosemary

  • 750ml Chicken stock

  • Salt and pepper

  • 100g Butter

  • 2kg Aged beef topside

  • Salt and Pepper for seasoning

  • Kale and fresh horseradish to serve


  1. Peel the potatoes and wash off any dirt. Slice with a knife or use a mandoline as thin as you can manage. The thinner they are, the more layers of deliciousness you get

  2. Don’t wash the potatoes once sliced otherwise the starch will be washed off. Peel and slice the onions as thinly as possible again. Put to one side

  3. Cut a garlic clove in half and sprinkle with salt, this releases the juice. Rub the bottom of a tin you don’t mind putting in the BBQ, I use an aluminium foil tray. Rub the garlic all over the bottom

  4. Then rub with some butter and season. Start to layer the potatoes and onions. Adding a few sprigs of herbs and more butter and seasoning as you go. The top layer should be the more beautiful slices. Finish with more butter and a final season

  5. Carefully pour in the warm chicken stock and you are ready to bake

  6. Season the beef joint with lots of salt and pepper

  7. If using a bbq, set up for indirect grilling. (see our 2nd book for bbq tips) or if using an oven preheat to 200c. Place the potatoes at the bottom and the beef on top. This allows the beefy juices and fats to drip into the potatoes and they will absorb it like a willing sponge and make it even more amazing

  8. Roast for around 90mins or until the beef is at least 55c in the middle for rare and 65c for medium well. The potatoes should be cooked and crispy on top. If not then cook for a few more mins until so

  9. Rest the beef for at least 20mins before carving thinly and serving with greens and fresh horse radish