Beef Silverside

miss_cupcake_2

Great, thanks! That's my sunday dinner sorted for this week then

jackie_w

Hello there,

ive bought some silverside from the butchers and there is a layer of fat (as in like lard you would buy from the supermarket) on it. the butcher said to put in in the oven without any foil, the fat will keep the meat moist whilst its cooking.

So ive put the meat on top of some root veg and put it in the oven. the fat is at the top, is this right, or should I have put the fat at the bottom.

Thanks


jackie

Pink.

jackie_w wrote: »

Hello there,

ive bought some silverside from the butchers and there is a layer of fat (as in like lard you would buy from the supermarket) on it. the butcher said to put in in the oven without any foil, the fat will keep the meat moist whilst its cooking.

So ive put the meat on top of some root veg and put it in the oven. the fat is at the top, is this right, or should I have put the fat at the bottom.

Thanks


jackie

Hi jackie,

You've got it right! :T The fat goes at the top and the idea is that it bastes the meat and will help to stop it from drying out.

I'll add your query to the silverside thread later as it may help others reading that thread.

Pink

downshifted

I bought some reduced the other day and cooked it in the slow cooker - it turned out quite dry - maybe because of the texture of the meat. Not sure I would buy it again

Fourcandles_3

downshifted wrote: »

I bought some reduced the other day and cooked it in the slow cooker - it turned out quite dry - maybe because of the texture of the meat. Not sure I would buy it again

REALLY? I always bought this cut of meat before I became the only meat eater over the age of 5. I always cooked it in an oven but it was very succulant. Although I did always cook it slowly. Maybe I just remember it being better than it was as I only seem to cook chops now:)

vicki+1

:jHello lovely people.

You helped me last year so i am hoping to pick your brains again.

I am cooking a roast dinner for some friends tommroow, and have a silverside joint of beef, weighing 2.9kg.

My little vegetarian self doesn't know much about cooking meat.

Wondering about the best way to cook it. Want it well done.

Was wondering if it was possible to put it on low in the over overnight, as i want the oven free for cooking the veg.

Do i need to put anything in with it ? , cover it in foil ? TIA

HelenYorkshire

I've never done a calculated roast (I'm more "sling it in and eat when hungry") but didn't want to read and run.
You'll need to fry it to start with , to brown/seal the outside. If you've got a metal casserole dish/tin, use this, saves washing up and keeps favour
Hugh Fearnley-Whittingstall recommends a lower, slower pot roast for silverside (rather than a tradiitional fast roast). Here's a Delia recipe http://www.deliaonline.com/recipes/cuisine/european/english/pot-roasted-beef-in-red-wine-with-red-onion-marmalade.html ; I think you can double the time for double the weight?? Which would give you 6 hours...then resting time on top should give you some time to cook veg?

squeaky

Four hours at 325°F (160°C, Gas mark3) should do you a treat

Rainy-Days

Vickie in the bottom of the roasting pan put in ground black peppercorns and sea salt, roll the joint into the seasoning, adding more if you need to.

Then you can either use, lard or olive oil as a basting. I tend to use lard and I put two slices into the bottom of the pan and sit the beef on top, then I might add a bit more ground peppercorns to the top of the beef and slice two more bits of lard and lay those on top of the beef - if you have fat on your beef make sure than it sits at the top and not the bottom as the fat will continue to baste the meat.

Then put it into a hot oven as squeaky has said and every hour or so bring it out and baste the meat again to keep it moist. Before it needs to be carved, I suggest you bring it out of the oven and sit it on a warm plate (not red hot) and let the meat 'rest' for about 15-20 minutes before carving.

zippychick

ive merged this with our beef silverside thread

Zip