Angus Silverside of Beef 1kg – Outstanding Angus Quality Beef
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Angus Silverside of Beef – A Triumph – Recommend Slow Cook for Best Results
Silverside
Comes from the hind leg of the Aberdeen Angus beef carcase.
If you want a family roast, we will get the butcher to cover all round the outside with a nice layer of that lovely yellow 100% pasture fed beef fat!
This bastes the joint as its cooks keeping it succulent and moist and stopping it from drying out.
Angus Silverside of Beef
Angus Silverside of Beef
What is Silverside of Beef best used for
Silverside of beef is a large, lean, boneless cut of meat with a course grained texture.
It is mostly used for roasting joints, braising steaks or dice. Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg.
How do you keep Silverside of Beef Tender
To get a really tender roast, leave the thawed or chilled joint in its packaging at room temperature for a few hours before cooking, and when it has been cooked take it out of the oven to ‘rest’ at room temperature for about ten minutes before carving.
Roast beef and Yorkshire puddings recipe
There’s nothing better than a classic Sunday roast complete with melt-in-the-mouth roast beef and scrumptious homemade Yorkshire puddings.
A beautiful dish shared by N&C Produce and a crowd-pleasing meal for you to rustle up at home. Angus Silverside of Beef
Ingredients
- about 1.5kg (3lb) roasting joint of beef – top rump, topside or silverside
- 2 carrots, chopped into large pieces
- 1/2 celery head, chopped into large pieces
- 2 onions, chopped into large pieces
- 1 rosemary sprig
For the Yorkshire puddings
- 150ml sunflower oil
- 100g plain flour
- 3 medium eggs, beaten
- 150ml whole milk
Method
- Remove the joint of beef from the fridge a couple of hours before you want to cook to allow it to come up to room temperature. Preheat the oven to gas 9, 250°C, fan 220°C. Put the carrots, celery and onions in the base of a large baking tray. Top with the rosemary sprig.
- Weigh the joint to calculate approximate cooking times. If it isn’t already, tie the joint up with butcher’s string, so that it is a fairly consistent thickness. Rub the joint in plenty of salt and pepper and sit on top of the vegetables.
- Roast the beef in the oven for about 20 minutes per 440g (for medium rare), making sure you reduce the oven temperature to gas 6, 200°C, fan 180°C after the first 20 minutes. Check the centre of the beef with a meat thermometer and when it reaches 52-55°C, remove from the oven and leave to rest under a sheet of kitchen foil and a tea towel for at least 30 minutes. (Aim for 60°C if you want the centre to be medium and 65°C for medium well. If you don’t have an meat thermometer then the approximate timings and weight calculations should work nicely for a joint that is the rarer side of medium/rare.)
- Increase the oven temperature to its highest setting (gas 9, 240°C, fan 220°C). Pour enough sunflower oil into six holes of a muffin tin to fill each around a third of the way up. Sit the muffin tin inside a larger baking tray with enough of a lip to catch any spilling oil. Put the tray in the oven for 5 minutes or until the oil is shimmering.
- Sift the flour and 1 tsp salt into a clean bowl. Whisk in the eggs until you have a smooth paste, then gradually incorporate the milk. Pour the batter, through a sieve to remove any lumps, then pour into a jug to make pouring easier.
- Half fill each of the six muffin holes with the batter and bake for 20 minutes, turning the oven temperature down to gas 4, 180°C, fan 160°C after the first 5 minutes. Do not be tempted to open the oven door before the cooking time is up.
- Transfer the cooked Yorkshire puddings, upside down, to a wire rack over some kitchen paper to catch any excess oil.
- Cut the butcher’s string from the rested beef joint and carve the beef at the table. Serve with the Yorkshire puddings, gravy and your vegetable sides of choice.
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