Lesser known than topside, silverside also comes from the hind quarter of the cow. It is a leaner beef joint with a covering of natural fat, which needs cooking slowly at a lower temperature. Use a meat thermometer to ensure the meat cooks to the perfect point. Makes a delicious and economical roast dinner, best eaten with the juices still running slightly pink.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
- Preheat the oven to 160 degrees C.
- Roughly chop your carrot and onion, and place in the bottom of your roasting tin to create a trivet.
- Either chop your herbs together before adding the rest of the rub ingredients, or put everything in a blender and pulse until roughly chopped and combined.
- Massage the rub into the meat and add it to the roasting tin.
- Place the roasting tin into the oven and roast for 2 hours.
- When removed, the beef should have an internal temperature of at least 65C.
- Cover the roasting tin and allow the beef to rest in a warm place for 20 minutes.
- Slice the meat across the grain and serve with your favorite warm side dishes.
Ingredients
Prep time: 10 minutes
Cooking time: 1.5-2hrs
Resting time: 20 minutes
1kg grass-fed beef -silverside joint
½ white onion
1 medium carrot
For the rub:
2 tbsp olive oil
1 tbsp red wine vinegar
Small handful of parsley
2 garlic cloves
1 small red chilli (leave the seeds in if you like a bit of heat)
A few sprigs of fresh oregano
1 sprig of rosemary, leaves plucked
1 tsp coarse sea salt
5 whole peppercorns
