Silverside help please

[Lemmonie]

I need help. Got 2kg of silverside. What's the best way to cook it please?

[Murdoc]

Needs to be cooked low and slow. 8hrs in a slow cooker should do it. I cooked ~2kg of silverside Sous Vide for 48hrs at 55C, turned out tender and pink.

[Lemmonie]

No way it's going to fit in my slow cooker.

[calibrax]

Lemmonie said:

No way it's going to fit in my slow cooker.

Then put it in a casserole dish in a low oven.

Your slow cooker must be miniscule if it can't take 2kg! go and spend £12 on one of these Tesco ones, it could take that much easily.

[Pferdestarke]

Well put it in your oven and cook it slowly, in a flavoured stock with root vegetables, onions, thyme, garlic, wine etc. keep a lid on it throughout and make sure it's submerged.

Brown it in a pan on all sides before it goes in.

Rest for an hour wrapped in foil and towels whilst you reduce the gravy.

80c is your temp.

[cheddar]

Alway turns out rank whatever I do with it

[SpydieNut]

It's a great cut to make biltong with!

[Lemmonie]

I'm doing a roast and Tesco substituted it. So how long in the oven?

[Pferdestarke]

8 I'd say.

[Jer_1974]

Cut it into chunks and slow cook it. Silverside always turns out tough when I roast it.

[Mobile Chicane]

Tesco have diddled you, I'd say.

I reckon get the meat up to room temperature before cooking, and season it well all over.

Then get the oven as hot as it will go, and give it 30 - 40 minutes, depending on the shape. Rest for another 20 minutes wrapped in foil, and slice thinly.

Don't expect too much - silverside is the driest and toughest beef there is.

[Riff Raff]

Jer_1974 said:

Cut it into chunks and slow cook it. Silverside always turns out tough when I roast it.

That's what I do. Cut into big chunks, brown in a pan, into a casserole pot, lots of root veg. , bottle of red wine, 3-4 hours in a slow-ish oven till falling apart. Job jobbed.

[Turn7]

Pferdestarke said:

Well put it in your oven and cook it slowly, in a flavoured stock with root vegetables, onions, thyme, garlic, wine etc. keep a lid on it throughout and make sure it's submerged.

Brown it in a pan on all sides before it goes in.

Rest for an hour wrapped in foil and towels whilst you reduce the gravy.

80c is your temp.

Rest it for an hour????!!

Be stone cold surely?

[escargot]

Not if you cover it in foil and wrap it in tea towels.

[Pferdestarke]

Turn7 said:

Rest it for an hour????!!

Be stone cold surely?

Try it.

We rested our Christmas turkey for two.

You should ideally rest a chicken for 30 mins.

As Escargot says - wrap it well and leave it alone.

[dazco]

escargot said:

Not if you cover it in foil and wrap it in tea towels.

I disagree, it would be cold.

[escargot]

YOU'RE cold.

It will stay warm if it's well insulated, seriously

[Pints]

SpydieNut said:

It's a great cut to make biltong with!

My first thought too.

I'm due to make another 2kg batch soon, and silverside is always a good choice.

[SPR2]

I roasted silverside yesterday and it was not dry at all.Topside I think is one of the driest cuts.

[HD Adam]

dazco said:

escargot said:

Not if you cover it in foil and wrap it in tea towels.

I disagree, it would be cold.

Get yourself a cheapo cooler like this.



3/4 fill it with hot (not boiling) water for 5 mins, empty and dry then lob your foil & towel wrapped piece of meat in there.
It will stay hot for a couple of hours at least.

Essential when barbequing Brisket & Pork Shoulder etc.