Veal topside

Veal topside with pepper rub

Here’s a mouth watering veal topside, cooked on the grill. It is rather lean, and doesn’t take well to very long cooks, so we treat it like we would a roast beef. Slowly bring it up to temp, then rest, slice and serve. This one is rubbed with a green and red pepper mix.

Servings 6
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Start the grill 30 minutes


  • 3 lbs veal topside, boneless
  • 1 tbsp red pepper corns
  • 1 tbsp green pepper corns
  • 0.5 tbsp onion powder
  • 1 tsp salt
  • 1 tbsp dijon mustard


  • Pour the red and green peppers in a mortar and crush them to a powder. Add salt and onion powder and stir well.
  • Brush a thin layer of mustard on all sides of the roast and spread the rub evenly on all sides. Place the roast in a plastic bag, remove all air and store it in the fridge for a couple of hours.
    Veal topside with the rub
  • Fill your grill with charcoal/briquettes and fire it up. We will use indirect heat when cooking, so tune in your grill to 110° C / 225° F. If you’re using a kettle, make sure you have a water pan in there also. Place the roast on the grill when it is properly warmed up. Place a temperature probe in the middle of the roast.
    Veal topside on the grill
  • Let it cook for roughly 2 hours, until the inner temperature is 60° C / 140° F. Remove it and wrap it in aluminum foil and a bath towel and let it rest for 30-40 minutes. Unwrap and cut thin slices. Serve it with rice or mash and a good white wine sauce.

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