Coming from the hindquarter, silverside is a lean, boneless joint. It’s quite similar to topside, but as it’s a little tougher, it requires longer, slower cooking – but cooked correctly it makes for a delicious Sunday roast or is fantastic in pot roasts.
This is from one of our Welsh Black bullocks born and raised on our nature friendly Dartmoor Farm. Grass-fed for life and being able to graze our pastures and moorland year-round they are slow grown and their meat is full of flavour and naturally high in antioxidants, Omega 3, vitamins and minerals.
Cooking and recipe ideas for Beef Silverside
If roasting, to keep all the flavours locked in, we recommend cooking the joint either in a roasting bag (we supply these with each joint) or wrapped in foil. The juices can then be used at the end to make fantastic gravy.
Cook from room temperature. Put a spoonful of flour into the roasting bag along with some salt and pepper (and / or a bit of mustard) to season and to stop it sticking to the bag. Seal the bag and give it a shake to cover the joint with the flour to stop it sticking and make few small slits in the top of the bag. Place in a deep roasting tin in the centre of a pre-heated oven at 180°C, Gas Mark 4.
To calculate cooking times, for rare cook for 20 minutes per 450g plus 20 minutes. Medium, cook 25 minutes per 450g, plus 25 minutes and for well-done cook 30 minutes per 450g and an extra 30 minutes. If you have a meat thermometer, at the end the internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC. After taking it out of the oven, cover it with foil and leave to rest for at least 20 minutes.
For a pot roast – click here for a great recipe from BBC Food
Beef Silverside Joint
We are a working farm and don’t have a shop on site. Most people come and collect their meat, combining it with a walk. We are around most of the time, so once you have ordered, let us know (the order confirmation email has our contact info) when would be convenient and we’ll put your order aside and confirm that we will be in. Note all meat is frozen, so will keep for many months – just cook within 3 days of defrosting.
We can also overnight courier to England and Wales in an insulated box for £15.