Silverside

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Silverside
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tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Sun Dec 23, 07 9:37 pm Post subject: Silverside
What I thought was a rib of beef at the bottom of the freezer turns out to be silverside, bit of a bummer but hey-ho...how do I cook it?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Dec 23, 07 9:39 pm Post subject:
Why did you want a rib? To roast? Sirloin is equally as good.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Sun Dec 23, 07 9:40 pm Post subject:
Sorry nick, typo, it's silverside, and yes twas a roast for Tuesday

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Dec 23, 07 9:40 pm Post subject:

You've changed the thread, you bastard!

Silverside can be pot roasted, if it's good, or braised. Or, mince and make great burgers.

Pot roast. pop it in a pot, glass of red wine, some onions, celery, chunked carrots, bay leaf, salt, pepper, and mustard powder on the meat. 170, for a couple of hours.

Alternatively, it's good in stews, and such. I've just dansaked a large amount for the Boxing day curry...

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Sun Dec 23, 07 9:48 pm Post subject:
Pot roast it is then, 2.5kg, how long?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Dec 23, 07 9:51 pm Post subject:
It'll be done in a couple of hours, it'll still be great in 6, as long as it doesn't dry out.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18415

Posted: Sun Dec 23, 07 9:53 pm Post subject:
Roll it and tie it if it isn;t already, then as Nick suggests. I'd reckon 2.5-3hrs for one that size.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Sun Dec 23, 07 9:55 pm Post subject:
It's already rolled and tied, thanks guys.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Dec 23, 07 9:56 pm Post subject:
On the bright side, it's the simplest thing to make, takes no time at all, and is a perfect example of the magical alchemy that goes on with the cheaper cuts. Serve with fresh greens, and mash, and you've a perfect winter feast.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Sun Dec 23, 07 10:05 pm Post subject:
Yeah, was looking forward to a rib though

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Dec 23, 07 10:13 pm Post subject:
I've got a rib joint out today. Lovely big bit. Nice yellow fat, marbled deep purple meat. Going to be perfect, cold, very, very rare, on Boxing day, with bubble and pickles.

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Sun Dec 23, 07 11:12 pm Post subject:

Give it a good flash fry in a very hot pan first. Make sure its good & browned all over. The browning will realy give it more depth of flavour. Failing that use it to make braising steaks. Most butchers will sell it as a good roasting joint but its not, even in the best animals. Slow moist roasts, pot roast, brasing joint, braising steak, lean dice, lean mince but a bit low on flavour for dishes that dont have lots of added flavour.

Justme

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Mon Dec 24, 07 7:32 am Post subject:
I tend to pot roast silverside but I had eaten a piece of silver side from the gloucester beef we by and its perfectly tasty

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Dec 24, 07 10:20 am Post subject:

Nick wrote:

I've got a rib joint out today. Lovely big bit. Nice yellow fat, marbled deep purple meat.

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Mon Dec 24, 07 10:23 am Post subject:
What; you've got some rump too?

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