Dry Aged Veal Silverside Roast

A new take on tradition

Availability: In stock

CODE: V400
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A popular Sunday roast, but you won’t have tasted it like this before! Succulent, delicate veal with a big taste.
  • Dry-aged on the bone for 21 days
  • Hand cut and tied by our head butcher, Mark
  • Unique to Donald Russell
Box Contains:

    • 1 Dry Aged Veal Silverside Roast, 1kg

Frozen at the peak of perfection
-18°C. Keep in original packaging and thaw slowly in refrigerator. Once defrosted store between 0-5ºC and use within 24 hours.
Nutritional values:
Energy: 449 kJ / 106 kcal, Fat: 1.6g, of which saturates: 0.6g, Carbohydrates: 0.0g, of which are sugars: 0.0g, Fibre: 0.0g, Protein: 22.7g, Salt: 0.15g.

1. Bring the meat to room temperature
About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to 'bloom' and come to room temperature.
This helps your meat cook more evenly and stay tender and juicy.
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.

2. Preheat your oven
Preheat oven to 250°C / Fan 230°C / Gas 9.
Rub a little oil onto the joint then season well with sea salt & black pepper.
Place the beef fat side up onto a metal trivet which should line the base of the tray. Alternatively make a trivet by roughly chopping equal amounts of onion, carrots and celery.

3. Cook to your liking
First sear the meat in the preheated oven for 15 minutes. After searing reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:

Medium: 14 -16 minutes per 450g
55 - 60°C Final Rested Temperature

Well done: 18 - 20 minutes per 450g
64 - 70°C Final Rested Temperature

We would recommend this joint is cooked to medium 55 - 60°C bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast is timed to be removed early and allowed to finish cooking as it rests.
Use a meat thermometer to check the internal temperature of the meat for perfect results.

4. Resting Cover loosely with foil and leave in a warm place for 20 minutes.

5. Once Rested use a razor-sharp unserrated carving knife, carve the meat across the grain in thin even slices.

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