Grass Fed Beef Silverside

Available all year

• The best value beef joint
• Very lean
• Allow 200g per person
• Dispatched chilled

The silverside is cut from the hindquarter of the beast, just above the leg, and gets its name from the ‘silver’ layer of tissue that is carefully trimmed off in our butchery. The silverside has less marbling than other beef joints, being much leaner than a rib joint and less tender than a topside. As such, the Silverside is well suited to slow cooking or home brining for salt beef, as well as roasting.

Generously season the meat using good quality sea salt and cracked black pepper. Heat
a fan-assisted oven to 200C (220C no fan) and put the seasoned joint on a bed of chopped onion,
carrot, celery or even better celeriac. After 30 mins, turn down the oven to 160C (180C without a fan) and cook for a further 45 minutes per kg until the core temperature is around 50C. Rest for 20-30 minutes and the beef will continue to cook before carving. You can then serve to suit all tastes – the ends of the joint should be medium to well done, and the central core will be medium-rare.