Beef Silverside

viv0147

I just bought a 3kg joint of Silverside beef half price in Tesco I wouldn't normally buy such a big joint but I didn't need any shopping this week and I had a voucher to use before the date expired I am thinking of cutting it in half or maybe in 3 and then freezing because I live alone now to my main ? Could I have advice on the best method of cooking it! Bearing in mind I wear dentures, so I would like it to be easy to eat I cook with an electric cooker. Thanks

Steve059

Braised low & slow in red wine, with veg' (onion, celery & carrots, like a soup base?).

It's also nice boiled. I remember my Mum doing it like this when I was a lad.

Need2bthrifty

I prefer to cook the whole joint - as Steve059 says low and slow - then when cooled slice it up into portions and freeze it with some of the gravy.

hilstep2000

Do it really slowly and it will be fine. Or pot roast it slowly on the hob.

Herongull

These joints usually have cooking instructions (times, temperature) on the other side of the label.

We had a half price silverside about 10 days ago and roasted it. Lovely:)

If you cut it in half you will need to adjust the cooking time.

Sainsburys are also doing top rump at the moment half price (around £5 per kilo). We had one a couple of days ago.

Mothership41

I would cook the whole joint, slice then freeze in portions.

Be1ng

I don't understand it when people say you should slow cook silverside. Doing so would be an abomination. The cut is very lean and has no collagen making it very unsuitable for long, low temperature cooking.

If you want a great slow cooking cut you need to go for oxtail, brisket, shin, cheek, etc.

peachyprice

Be1ng wrote: »

I don't understand it when people say you should slow cook silverside. Doing so would be an abomination. The cut is very lean and has no collagen making it very unsuitable for long, low temperature cooking.

If you want a great slow cooking cut you need to go for oxtail, brisket, shin, cheek, etc.

I have to agree. I had a beautiful piece of silverside yesterday, 600g, roast at 190c for 35 mins, wrapped in foil and rested for around 45 mins, finely sliced, it was beautifully tender, pink in the middle and tasted divine.

Be1ng

peachyprice wrote: »

I have to agree. I had a beautiful piece of silverside yesterday, 600g, roast at 190c for 35 mins, wrapped in foil and rested for around 45 mins, finely sliced, it was beautifully tender, pink in the middle and tasted divine.

Nice. 600g would be a dangerous amount for me to contend with. If there was noone else in i would probably eat the whole thing.

Resting is the key I would want it rarer than 35 mins though. Probably would do it for 25 but on a higher heat.

peachyprice

Be1ng wrote: »

Nice. 600g would be a dangerous amount for me to contend with. If there was noone else in i would probably eat the whole thing.

Resting is the key I would want it rarer than 35 mins though. Probably would do it for 25.

For 3 of us plus the dog and cat it was the perfect amount