When mixed with stock and beef drippings, it helps make a delicious red wine beef gravy. Red wine deglazes the frying pan after searing the silverside joint. The added flavours and juiciness make it well worth the extra few minutes of prep time.
This seals in the juices and gives the meat a delicious crust. When cooking a roast beef joint, one of the most important steps is to sear it first. Other oils or butter can be used instead. Use olive oil to sear the beef joint before slow roasting. You can use other roughly chopped root vegetables as desired. Significantly, they add flavour and the beef dripping, wine and stock to the gravy created after roasting the silverside beef. It also prevents the beef from having a soggy bottom sitting in the stock. VegetablesĬarrots, onions, garlic and thyme have a few purposes firstly, they act as a trivet to prevent the beef from touching the base of the roasting tin. If you can't find silverside beef, you can substitute it with topside beef for the same fantastic result. A simple seasoning of salt and pepper will do. You do not need to add much flavour to the joint. Allow it to come up to room temperature before cooking. Remove beef from packaging, and pat dry with a kitchen paper towel. We got the one shown here from Tesco it's labelled an Irish slow roasting beef joint. You can find silverside joints in most supermarkets or butchers.
We detail what ingredients are needed for your roast beef dinner, including suitable substitutes. You can also slow roast topside beef using this method they are similar lean beef joints. To keep the beef joint moist and tender during the long cooking process, add liquid and use vegetables as a trivet to keep meat raised off the roasting tin. The best way to prepare silverside beef is to slow roast it in the oven until well done, but don't think well-done means tough and dry! In the United States, silverside beef is often called outside or bottom round roast and can also be known as a rump roast - which is an entirely different joint in the UK! Best Way to Cook Silverside Beef It's a relatively cheap cut of meat, which is very lean and, when cooked incorrectly, will be tough. The silvery covering on its membrane surface gives its name. Silverside beef is a roasting joint that comes from between the rump and hind leg of the cow.
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