Silverside of Beef 2.2 - 2.5kg
£13.50
Serves: 8 - 10 people
Silverside, an excellent roasting joint and is favoured by customers who like their Beef a little more well done, tending to keep moist during a longer cooking time. If you cook your joint with a little stock or water in the bottom of the tin this joint is for you.
Qty
*Cooking Times are a guidline only

Recipe Suggestion:

Roast Silverside
Ingredients
  • 1.5kg Silverside of Beef joint
  • 1 tablespoon of beef dripping or butter
  • 1 tablespoon of salt and ground black pepper
  • 8 red onions peeled and slit in a cross at the pointend (so they don't split in the oven)
  • 4 heads of garlic halved horizontally 
  • few sprigs of thyme
Cooking Method
  1. Pre-heat the oven to 210c  gas mark 6.Rub the silverside joint with dripping and season with salt & pepper.
  2. Put the joint in the hot oven for 20min to brown and seal.
  3. Reduce the tempreture to 170c gas mark 4 and place the onions garlic and thyme around the joint add a 100ml water to the tin
  4. Cover with foil and cook for 2 hours unwrapping from time to time to added more water if needed then rewrap
  5. Remove the foil and open roast for 15min
  6. transfer from tin to a warm serving dish and let the beef rest for 5-8min. Keep the onions warm 
  7. for your gravy rmove any excess fat from the surface of the pan juices,with the pan over a meduim heat add 100ml of red wine stiring and gathering up all the sticky bits
  8. add 100ml of water and 2 tablespoons of port or redcurrant jelly stir when melted reduce the liquid a little.
  9. Add 1 tablespoon of mustard and stir to thicken season as required.
  10. Serve with Vegetables and Yorkshirer pudding
  11. Truly English
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