Beef Silverside

puddy

Hi everyone, we slow cooked it but partner put it on high and i think low woul dhave been better but nevertheless, it was lovely and we are going to cook it this way all the time

uolypool

Hi I grabbed a fantastic whoopsie in MrT yesterday evening 3 joints of silverside beef all sized 2.18kg or round about origanally priced at £18.50 or round about well I got them at 7pm yesterday for £3.73 each now bunged 2 in freeze .what would be the best way to cook oven or slow cook???

rachbc

I'd roast one, slow cook one and chop the other into cubes and use in casseroles/ pies etc. Thats what I did with the ones I got recently

miss_cupcake_2

I don't have any advice to offer but I'll be watching this thread closely as I got a similar silverside whoospie in MrT just before Xmas. I bunged it in the freezer at the time but I'd like to use it for dinner this weekend. I don't cook meat very often so I have no idea what to do with it!

[Deleted User]

Slow cooker everytime I always do mine lat thing at night so by the morning it just is so tender.get it out and when cooled, slice up

lolarentt

Definitley slow cook, casserole, or something similar. Great hot with dumplings, or sliced cold for sandwiches, salads, creamy mash with chutney/pickle!

BarksHC

Blast if for a while in hot oven - 30- 40 mins at 190. Then wrap in couple of layers of foil, turn oven right down to about 100 and leave it sitting there for a good few hours until you want to eat it.
Easier to opt for mash than roast potatoes as oven bit cool for roasting by the end.
Hope this works for you OK.

Pink.

Hi uolypool,

If you do decide to treat silverside as a normal roast, it needs to be cooked very quickly on quite a high heat and served rare otherwise it can be very tough. In my opinion it's best cooked slowly and for a long time, either on the hob or in the oven as a pot roast, or in the slow cooker. As you have three joints I'd be tempted to chop or slice one of them up to use as stewing steak which you could make into casseroles or pies.

There's an earlier thread on cooking silverside so I'll add your thread to it to keep the suggestions together.

Pink

miss_cupcake_2

Pink-winged wrote: »

Hi uolypool,

In my opinion it's best cooked slowly and for a long time, either on the hob or in the oven as a pot roast, or in the slow cooker.

Pink

Do you have a method for pot-roasting a silverside joint on the hob? This might sound silly, but is a ceramic casserole dish required for pot roasting? I don't have one but do have a large stock pot (usually for large batches of soup, curry, chilli etc) with a lid. Would it be ok to pot-roast on the hob in that?

Pink.

Hi miss_cupcake,

No you don't necessarily need a ceramic casserole dish. I use my heavy based stock pot and it's fine. Just brown the meat in your pot, add your ingredients, bring almost to the boil then reduce to simmer over a low heat and keep an eye to make sure the liquid doesn't evaporate too much....top it up if necessary.

Pink