Silverside

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Silverside
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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?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

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

countryman

Joined: 07 Jan 2007
Posts: 137
Location: Cornwall

Posted: Tue Dec 25, 07 7:41 pm Post subject:
Several customers have bought silverside joints to make salt beef with this year. Personally i like to roast my own VERY rare and eat cold. I am about to give a similar treatment to a topside roast for tommorow evening.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Dec 27, 07 11:53 am Post subject:
How did it come out in the end?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Dec 27, 07 11:54 am Post subject:
Very well! (I got a text on Christmas day)

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Thu Dec 27, 07 12:11 pm Post subject:
Tip top, I was quite surprised, made a brilliant gravy too.

cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Thu Dec 27, 07 12:15 pm Post subject:
we also had silverside for christmas was very nice

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