Rib Roast/Pot Roast/Silverside Roast..?

wayne77

Rib,Pot or Silverside Roast..?
Whats the differnce between Rib Roast, Pot Roast and Silverside Roast..?

And now that i've bought a 0.750kg Silverside,how do I actually cook it...?

LOL...thanks.

absoluteutopia

Why didnt you ask the butcher?

wayne77

Supermarket.


;-)

donnac2558

Pot Roast is a cheaper cut which you cook in a pot.

Right brown your roast in a pan, with a little oil to seal in the juices.

Then put in a baking tray with foil or one of those roast bags and roast until tender and service with chips,mash,roast potatoes and veg.

x12yhp

Rib roasts are epic but cost plenty... worth if for that special occasion!

marcowil

absoluteutopia wrote: »

Why didnt you ask the butcher?

Good to see the stupid answers still alive and well on MSE

suki1964

wayne77 wrote: »

Rib,Pot or Silverside Roast..?
Whats the differnce between Rib Roast, Pot Roast and Silverside Roast..?

And now that i've bought a 0.750kg Silverside,how do I actually cook it...?

LOL...thanks.

Pot roast - is a cheaper cut of beef which needs a long slow cooking in a casserole with a liquid and veg - hence its name

Rib roast is the best for roast beef dinner - esp if you buy on the bone. Will cost a packet but its a special treat

Silverside - this is what you will see in most supermarkets as roasting beef. I favour the Delia Smith method - never let me down yet

http://www.deliaonline.com/how-to-cook/meat/how-to-roast-beef.html

Shes using sirloin here I think but its the same for silverside. If theres not a lot of fat on it keep basting

Fred.Ed

[Shes using sirloin here I think but its the same for silverside. If theres not a lot of fat on it keep basting[/QUOTE]



Silverside is nothing like Sirloin - I certainly wouldn't open roast silverside it'll be a tough as old boots. It's a less tender cut than Sirloin and needs gentler cooking. I have been cooking it for years and the best I've ever come up with produces nearly a whole meal in a casserole and is as easy as follows:

Heat the oven to 160 degrees celsius if it's fan assisted, 180 degrees celsius if it isn't - don't go any higher, it'll toughen the meat, if you want you can cook for slightly longer at 150 degrees.

You will need a covered casserole dish, I use one of the old fashioned enamel roasters that are self basting.

I season the meat with salt and pepper and place in the roasting tin; peel carrots (use very large, thick ones which can be cut into half to make them shorter) a couple of onions (peeled,cut in half) and even a turnip (if it's large peel and cut into 4 or 6 pieces, if small cut in half. You can also add whole parsnips too (deeeeelish!).
If you have a bit of thyme, or another favourite herb (even a whole bulb of garlic, don't peel) you can add these too for extra flavour or to ring the changes.
Put on the lid and roast, covered, in the oven for nearly 2 hours for a piece of meat that weighs about 1kg or about 2.5 Lbs ish. Check after about 1.5 hours to ensure that it hasn't all dried up and to see if it's tender enough - push a fork in it or cut a little bit off and taste; the veg usually keeps it moist but add a little water if it's looking a little dry, don't worry about carmelisation at the bottom of the dish it helps make a yummy gravy afterwards.

If all of that sounds too much - put the meat in a covered casserole dish and roast for the same times above! - doing it with the veg saves on the washing up later! Serve with mashed spuds, our favourite, or your preference - you could even put a few spuds into the roaster to complete the meal, but make sure they're large or they won't survive the cooking time.

BTW - sometimes the meat is so tough or fatty beforehand that it's almost impossible to get it tender - longer cooking at lower temperature helps all 'cheaper' cuts (ie not the sirloins, rib of beef, fillet steaks, etc).

suki1964

Fred.Ed wrote: »

Silverside is nothing like Sirloin - I certainly wouldn't open roast silverside it'll be a tough as old boots. /QUOTE]

Whilst I didnt mean that silverside and sirloin were the same I meant to cook the same

And using her method Ive never had a bad bit of roast beef

CL

If anyone is near Lurgan I got a 3.75 lb roast from Fintan O'Hagan butcher on North Street for £10. I cooked it for 1 hr 10 mins at 180 degrees and rested for 15 minutes. It wasn't pink, but was fantastic. I would do it for just 1 hour next time. It served 5 people very generously.