Silverside Joints (2.60-2.85 kg)

£30.00

Out Of Stock

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Description

Fresh silverside joints all cut to order ideal for roasting.

Silverside of beef is a lean cut, its not always as tender as topside, also taken from the hindquarter of the animal. It tastes delicious when roasted as a whole joint, or sliced & braised or diced and slowly stewed.
We recommend it as a roasting joint, always best to add a little water to the roasting tin cover in silver foil & cook low and slow (approx. 180 °C) gives the best results.

Recipes

Silverside is one of the cheaper cuts of meat, so it's economical.

Using a slow-cooker uses far less electricity than an oven so you save on electricity bills.

You don't have to worry about timing - if you leave it in the slow-cooker a bit longer than the recipe states, you won't ruin your meal - the meat will still be juicy and succulent.

It's so simple to make - just layer a few vegetables in the slow-cooker, lay the meat on top, cover it with stock or even just water, and then forget about it until you are ready to serve it.

The cooking juices make the most amazing gravy.

The silverside holds its shape so you can carve it into perfect slices.

Leftovers make delicious sandwiches.

To Cook

Peel the onions and carrots and cut them into thin slices pretty much any root vegetable works. Arrange them in the base of your slow-cooker.
Place the beef silverside on top of the vegetables & water or stock.
Cover the slow-cooker with a lid and cook on low for 6 to 8 hours until you can pierce the meat easily with a fork. A small joint may be cooked sooner, you may need to leave it for longer for larger joints. If you are in a hurry you can cook on high for 5 to 6 hours but we recommend the longer, slower cooking time on low.
Once the meat has cooked it should be rested for about 20 minutes. I normally transfer it to a plate and cover it with a piece of tin foil.
Add mashed potatoes and Yorkshire puddings and you will have the easiest to prep & most amazing roast beef Sunday dinner.

Cooking

The best way to cook your silverside joint.

Season the meat.

Season the meat with salt and pepper before cooking.

Cook your beef from room temperature.

Don’t forget to bloom the meat.

Meat shouldn't be cooked from cold! Let it warm up a bit. Remove any packaging and wait for at least 10-15 minutes before cooking to bring the meat to room temperature. This ensures consistency when cooking.

When carving cut with the grain.

When looking for the grain, search for small lines running in the same direction across the meat. Carve the meat in the direction that the grain is running.

Then cut across the grain when eating for a melt-in-your-mouth experience, slice thinly for maximum tenderness.

Rest the meat!!!

Don't rush a good thing. Remove the beef from the oven and leave to rest in a warm place for 10 minutes. Resting allows the juices to stay in the meat, if you slice them too soon, the juices will pour out of them, and your going to loose some of the flavour.

For best results, serve medium.