Chunk of silverside

[~Divine~Wind~]

Bought this at the weekend to do a roast... well it's knida not roast weather lol

Suggestions for summit else, was pondering Jerky but I've never done it before and not sure if its the right type.

 

[tom_e]

Leave it a day or 2 and we'll be back to roast weather

 

[Participant]

Personally I would slow braise it in red wine and beef stock (with loads of veg, onions, celery etc.), covered in a pot with a heavy lid, , then finish it off on a roasting tray in a really hot oven. Marinade for 24 hours in xyz before hand if you feel like it, as silverside can get dry.

 

[heeeed]

How adventurous are you feeling? If you wanted to try making something quite interesting and you had already been thinking of something like jerky a big slab of silverside could be used to make a really nice bresaola.

I have my recipe from a book and I dont have it to hand, but I'm sure a quick google will get you one

 

[Jonny69]

It's roast weather again

 

[ColdAsIce]

Personally I would slow braise it in red wine and beef stock (with loads of veg, onions, celery etc.), covered in a pot with a heavy lid, , then finish it off on a roasting tray in a really hot oven. Marinade for 24 hours in xyz before hand if you feel like it, as silverside can get dry.

More details on this, times and temps? My parents often cook silverside and it can be a little dry but tasty.

 

[monkeyspank]

Internal temps for beef are 60 for rare, 70 for medium and 80 for well done.
actual time depends on the size and the temp of the oven.

 

[Participant]

More details on this, times and temps? My parents often cook silverside and it can be a little dry but tasty.

130 degrees C fan for four hours then take it out, raise oven temp to 200 and stick a baking tray in, drain liquid for gravy, then when oven is up to temp, give the exposed joint a blast for 20 minutes or until the outside is as crispy as you like it. I also do shoulder of lamb this way and it's superb.