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[groundhog]

Not in the great scheme of things I know but......
This year we have 12 coming for dinner.  We are having it my daughters and I am responsible for the meats - been and turkey.
I got the meat from local butcher and when I went yesterday it was extremely busy and rushed.  Everything packed ready as I had pre ordered so when I got home and put it all away I am pretty sure he has given me silverside of beef which I thought was not suitable for roasting as it will be like rubber!
Any good cooks out there know the best way to cook this!  I have no time to go into town to get more plus it cost £30 so not cheap!  It looks lovely but I'm reading it should only be used for pot roasting or corned beef???
Bit annoyed to be honest.  Help ? 

[Taz2]

How annoying! My son brought home some silverside from work as it was a bargain (he works for a supermarket) and my heart sank as I had heard about the rubberiness too. I found this recipe online http://realfood.tesco.com/recipes/slow-cooked-silverside-braised-with-red-wine.html and followed it and it was delicious. We've had it a few times since but it does take a long time. Four hours seems to be about right.

Taz x

[honeybun]

You have two choices with silverside. Quick or long and slow. If you do it quick it really will be fine as I presume you don't want it in the oven all day.

Sear it in a hot pan with a little oil. Season it well and put it in the oven. I don't know how you like your meat cooked but if you do it for about an hour and then check it. Cover it with tin foil to keep it moist and take the foil off for the last fifteen mins. Remove from the oven and again cover with tin foil to let it rest well.

It should be fine. I often do it this for Sunday dinner and its pink and tender.


Honeyb
x

[rosebud57]

Have you got a 'slow cooker'.  Nearly alway cook beef in mine as it's the only way I know I'll get a tender joint. 

[toffeecushion]

I would stick it in the slow cooker too.

[honeybun]

I definitely wouldn't. It's not roast beef then.

There is nothing wrong with silverside at all as long as its treated right. When you go to a hotel and get a Sunday roast it's invariably that that you get.

Brisket is the one that does best in a slow cooker I think if you want to cook a joint that way.

Don't know if I said but many moons ago catering was what I did for a living. 


Honeyb
x

[groundhog]

Thanks  -  yes I phoned the butcher and he told me not to worry .  He just told me to cook as normal and it will be fine!  He also said this is what they always serve In restaurants .
I will check out that recipe Taz - thank you .

Thought you were a chef one HB - thanks for the reassurance.  It's goingto be busy day - with daughters partners parents coming who we have never met,  plus the twins ( soooo excited ) and my mother plus wheelchair plus my daughters dalmation who will bark bark bark and get on my nerves!!!

I am going to enjoy,  I am going to enjoy.  I am going to enjoy .................

Best wishes everyone hope you all have a happy and peaceful Christmas xxx

[bramble]

I normally roast silverside. I use roasting bags and for a 2-3 lb bit I do it for an hour at 180 deg C (fan oven) and an hour at 160deg. That is for well done.

Bramble

[Joyce]

Normally fine when I cook silverside. 

[CLKD]

Layer with fat and wrap foil round.  Cook as 'normal' …………