What to to do with tough roasted beef?

HappySaver_2

Debt_Free_Chick wrote:

That was my thought - but the Supermarkets don't help as they often sell silverside as a roasting joint. It can be roasted, kind of - but it needs hours and hours ... long & slow and plenty of liquid or basting.

Best use for cooked silverside is to mince it and use it in a cottage pie.

You can mince with a processor if you're careful. I mince using a Magimix, but you need to use the pulse option otherwise you'll end up with ground meat!

Sainsbury's had labelled it as a roasting joint, which is probably why my friend thought he was doing me a favour getting that, as it was half price - I was so looking forward to that 21day old beef....

Thanks for the suggestions folks, think I might bung it in a chilli, or a curry.

HappySaver_2

Just a quick question - I don't have a mincer, would it be ok to just stick the meat in and simmer it on low for a few hours?

JailhouseBabe

Not really helpful once you've cooked the meat, but a hint for next time perhaps...

I always buy the cheapest beef briskets (personal taste, could use other joints) for just me and DD, boil them in a large pan for an hour and a half, two hours (depending on size). Remove from heat and cool. Remove all fat (we hate fat on any meat!) and slice the meat. Place in a casserole dish, cover with gravy, put a lid on and bake (150degrees) for 30 minutes.
The meat will be lovely and tender.

Debt_Free_Chick

HappySaver wrote:

Sainsbury's had labelled it as a roasting joint, which is probably why my friend thought he was doing me a favour getting that, as it was half price - I was so looking forward to that 21day old beef....

I'd be interested to see what you think of the 21 day matured beef. As I understand it, it's not hung for 21 days - it's in some "special" packaging and stored for 21 days - not the same as hung, at all.

Also - it doesn't state what cut it is :mad: but this description states it doesn't have much fat, so they suggest you cook it slower. Sounds like bloomin silverside, to me!

But, when you try it ... let us know.

Although it's on special offer, it's normally £8.99 kg ... at that price, I'd rather have this

susank

I buy silverside from my friendly butcher for roasting all the time - I just sprinkle it with salt and cook it till very well done as we dont like tough or rare meat - its lovely cooked properly - no need to stew it at all. MAybe it is different cut in scotland though as its fine.

Goldilox

Providing it is still safe to eat - take it down to the local dogs home and see if they can make use of it. :-)

HappySaver_2

Debt_Free_Chick wrote:

I'd be interested to see what you think of the 21 day matured beef. As I understand it, it's not hung for 21 days - it's in some "special" packaging and stored for 21 days - not the same as hung, at all.

Also - it doesn't state what cut it is :mad: but this description states it doesn't have much fat, so they suggest you cook it slower. Sounds like bloomin silverside, to me!

But, when you try it ... let us know.

Although it's on special offer, it's normally £8.99 kg ... at that price, I'd rather have this

yeah, i think you're exactly right about the organic meat, been meaning to give it a go - I never normally buy from sainsbury's - I just think they overprice and don't give you value for money- plus if what you say is right about the 21day stuff i'll stay well clear.

pavlovs_dog

i would say add it to a casserole/stew - always seems to make the toughest meat nice and tender

halloweenqueen_2

How can I soften them up and use them - I'm not wasting them!!
Would they soften up if I cooked them slowly in gravy?

I'mcomingbackasaman

You could cut it up and make a beef stew with onions carrots and potatoes, or make curry with it.