beef silverside
Discussion
Or you could sear the joint (for flavour) on all sides in a hot pan with goose fat/lard, then cover it with fatty bacon, and give it 10 mins per pound in the middle of the oven at 200C.
Follow this with a 30 min rest under foil, well insulated with tea towels, then slice the meat thin with a very sharp knife.
I'd imagine the remains would keep you in sandwiches for a fortnight.
Follow this with a 30 min rest under foil, well insulated with tea towels, then slice the meat thin with a very sharp knife.
I'd imagine the remains would keep you in sandwiches for a fortnight.
zygalski said:
Although not a joint, shin of beef cut into large chunks.
Exactly this for casseroling / slow cooking.Unfortunately silverside is too lean to give a succulent result casseroled on its own, but you could mitigate that by browning off some fatty belly pork and slinging that in with the beef.
The classic boeuf bourgignon calls for fatty belly pork to lubricate tough old beef.
Mobile Chicane said:
Exactly this for casseroling / slow cooking.
Unfortunately silverside is too lean to give a succulent result casseroled on its own, but you could mitigate that by browning off some fatty belly pork and slinging that in with the beef.
The classic boeuf bourgignon calls for fatty belly pork to lubricate tough old beef.
thanks as always top advice.Unfortunately silverside is too lean to give a succulent result casseroled on its own, but you could mitigate that by browning off some fatty belly pork and slinging that in with the beef.
The classic boeuf bourgignon calls for fatty belly pork to lubricate tough old beef.
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