How long it takes to cook silverside beef?

The aslow-cooked roast is a pleasant mercy on a cold day, and a lean, immature Scotch Beef silverside cut is perfect for this lazy method – which relies on nothing more than regular basting with the savoury juices to create a flavour-packed and inexpensive dish.

Also the onions become soft, sweet delicacies to enjoy at leisure.  In some cases you will want to pot-roast beef, in this case we advise to check how to cook the silverside beef with french onion.

Serves 6

Prep time: 20 mins

Cooking time: 2 hr 35 mins

Ingredients for silverside beef recipe

• 2kg boned and rolled Scotch Beef PGI silverside
• 1 tbsp beef dripping or butter
• Salt and black pepper
• 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven)
• 4 heads garlic, halved
• A few sprigs of thyme

Method of preparation of silverside beef roast:

1. Recognize after switching your joint from the packaging, pat dry and bring to room warmth.
2. Preheat your stove to 200°C for fan assisted or 215°C for ovens without a fan.
3. Choose a wide, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
4. Rub a little goose or duck fat into the joint if it doesn’t have a generous coating of fat, then season with good quality fine sea salt just prior to cooking.
5. Create a trivet by approximately chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns.
6. Put the beef fat bottom up onto the trivet which should line the base of the tray.
7. Set in the middle of the oven and roast for 20 minutes, then decrease the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Continue roasting for 20 minutes per 500g reaching a core temperature of minimum 56°C for a medium rare roast. The joint will continue to cook once removed from the oven, reaching a core temperature of 58ºC.
8. Transfer from the oven, put on a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
9. For the gravy, make up 500ml of Essential Cuisine beef stock, then deglaze roasting tray with this stock stirring in all the caramelized juices from the tray. Next, pass through a fine sieve driving all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce until it becomes a rich, glossy gravy.

There it’s also a technique to cut the Silverside cut of beef meat. See the main idea on this video:

Check our Beef ‘n’ Biscuit Bake