Silverside Roast Beef
Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or for dicing.
Taken from the hind quarter, between the rump and the leg Silverside needs a gentle moist cooking method to get a texture that melts off the fork.
Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or for dicing.
Taken from the hind quarter, between the rump and the leg Silverside needs a gentle moist cooking method to get a texture that melts off the fork.
Silverside of beef is a large, lean, boneless cut of meat with a course grained texture. It is mostly used for roasting joints, braising steaks or for dicing.
Taken from the hind quarter, between the rump and the leg Silverside needs a gentle moist cooking method to get a texture that melts off the fork.
Type:
Silverside Roast
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Beef Freaks
Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. It’s named after the silver wall of connective tissue that sits on the side of the cut, removed before cooking.
100% grass fed beef, our silverside roasting joint is hand tied. We leave a little basting fat on to ensure a tasty and strongly flavoured roast. Delicious hot with all the trimmings, and fantastic cold in sandwiches the next day.
This is a cheap and tasty choice for a roast. For best result – cook medium- well done.
Ingredients
Serves 8
1.5kg of Silverside Irish Beef
Olive oil
Salt and black pepper
6 slices of thick bacon, roughly chopped
2 large carrots, roughly chopped
2 large onions, roughly chopped
8 garlic cloves, chopped
1 can of Guinness Original, 440ml
1 tbsp Worcester sauce
1 tbsp of brown sugar
1 tbsp tomato purée
2 tbsp flour and 2 tbsp of cold water mixed into a paste
500ml of beef stock
Cooking
Remove from fridge 60 minutes before cooking, to make sure it’s at room temperature.
Switch your slow cooker on to high to preheat
Add the Guinness, beef stock, brown sugar and Worcester sauce to the slow cooker and bring to boil
Drizzle olive oil over the beef (4 tbsp), season with plenty of salt and three pinches of black pepper, rub the oil and seasoning all over the meat
Place a large frying pan on the hob over high heat, add 1 tbsp of oil, then sear the silverside beef until browned all over
Remove the silverside and set aside
Place the bacon in the pan and fry for 2 minutes
Push the bacon to one side of the pan, add the tomato purée and cook off for 1.5 minutes
Add the carrots, garlic and onion to the pan and cook for 4 minutes or until slightly brown
Move the contents of the pan to the slow cooker and gently stir
Put the silverside into the slow cooker
Reduce the slow cooker temperature to low
Cook for 5 hours, turn the silverside occasionally
Remove the silverside and leave the remaining contents in the slow cooker
Stir the flour paste into the contents of the slow cooker, leave until serving
Rest the silverside for 30 minutes
The meat can now be carved or pulled, we highly recommend pulling!
Serve with cheesy mash
Spotify Beat for the Meat
Nutrients
(Typical per 100g)
Energy: 586 kJ/ 140 kcal
Fat: 6.5g, of which saturates: 2.5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 21g
Salt: 0.14g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
