1 kg silverside how to cook it?

[petemurphy]

yes i know a diff cut from a cult heard in outter scotland is better but this is what i have:

1kg silverside joint from waitrose

question is how to cook it best - i always end up making it too tough / tasteless. any suggestions - will a slow cook be better if so how long / what temp? does it need anything doing to it beforehand?

need it for tonight so no 48hr sessions in a clay pit etc!

thanks

[calibrax]

I'd brown it in a frying pan, thyen put it in a casserole dish and put some veg and water/stock in with it, so the meat is about half covered. Then in the oven at about 120c for at least 6 hours.

[Matt80M]

calibrax said:

I'd brown it in a frying pan, thyen put it in a casserole dish and put some veg and water/stock in with it, so the meat is about half covered. Then in the oven at about 120c for at least 6 hours.

Could use some red wine, and a big bundle of herbs too.

Nice creamy mash and some spring greans on the side.

Farking lovely.

[petemurphy]

is that more poaching it then?

and why 1/2 cover it out of interest - does it need turning?

Edited by petemurphy on Saturday 26th February 14:28

oh and is that 120 degrees for a fan oven?

thanks

Edited by petemurphy on Saturday 26th February 14:29

[Matt80M]

petemurphy said:

is that more poaching it then?

Do you want to keep it as a joint? You could cut it into large dices and make a stew - do exactly the same thing in terms of ingredients and cooking times.

Stew/poaching it would be lovely though - take the joint out half an hour before the end to rest, and then put the casserole dish on the hob with the lid of and reduce the stock/wine/veggies to a beautiful rich sauce. Then carve the joint. It will be beautifully tender - like salt beef.

Perfect with a nice punchy red - perhaps a Rioja - especially on a miserable wet evening like tonight.

[petemurphy]

right its in the oven!! can someone just confirm 120 is ok for a fan oven?

ta

[calibrax]

Yep, 120 is fine for a fan oven.

[calibrax]

You don't need to turn it, the liquid is there to keep the whole thing moist. It will get into all the meat - even where it's not touching it, as it makes the air moist around it.

Without the water it would end up all dried out... and dried out beef is only good for making shoes

Silverside is very lean, and slow cooking it like this helps break down the fibres in the meat making it tender.

[Mobile Chicane]

One for the slow cooker since 6 hours in a fan oven is an expensive way to cook a cheap piece of meat.

[petemurphy]

Mobile Chicane said:

One for the slow cooker since 6 hours in a fan oven is an expensive way to cook a cheap piece of meat.

hmm good point! ah well will try it for today

[bd02]

200c for 45 minutes in a fan oven... Will be rare in middle with a lovely crust. Let it stand with tin foil over it for at least 30 minutes.

Ps. Try corner cut next time... You will never buy silerside or topside again

[petemurphy]

hmmm didnt really like it. it was certainly tender to the point of almost falling to bits! tasted a bit cheap and i didnt like the texture. gravy was good though. reckon the beef will be good cold. suppose i need to look at other cuts - interesting re corner cut never heard of it but have googled - does it make that much difference?

thanks anyway is good to experiment

if i only i had choc cake for desert

[Mobile Chicane]

Personally, I roast topside / silverside rare and slice it thin in sandwiches, since I don't think it has the unctuousness to work as a slow-cook.

I bet it was like sawdust.

[tontoro]

Mobile Chicane said:

Personally, I roast topside / silverside rare and slice it thin in sandwiches, since I don't think it has the unctuousness to work as a slow-cook.

I bet it was like sawdust.

+1