Rolled Silverside Roast

A classic traditional Sunday roast

Availability: Out of stock

£15.00
PRICE PER KILO: £15.00
CODE: B1831
 
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Also known as ‘Salmon Cut Silverside’, this lean beef roast is cut from a single muscle, just below the rump. Carefully tied by our butchers with a thin cap of natural fat, it’s delicious cooked medium and thinly sliced.
  • Grass-fed, fully matured, UK beef
  • Lean and full-flavoured
  • Great family-sized roast
Box Contains:

    • 1Rolled Silverside Roast, boneless, 1kg

SERVINGS    
 
3-4
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values (Typical per 100g)
Energy: 824 kJ / 198 kcal, Fat: 12.9g, of which Saturates: 5.8g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.4g, Salt: 0.17g
Defrost in a refrigerator. Remove the Silverside from the packaging and pat dry with kitchen paper. Allow the meat to come to room temperature well in advance or for at least 30 minutes before cooking.
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
Rub a little oil onto the joint then season well with good quality 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.
Cook the joint to your liking based on the guide below.

Traditional Roasting: Preheat the oven to 250°C/Fan 230°C/Gas 9, sear the meat for 15 minutes in the oven.

After searing reduce oven temperature to 190°C/Fan 170°C/ Gas 5 and cook for:

Rare: 10-12 minutes per 450g
Medium: 14-16 minutes per 450g
Well done: 20-22 minutes per 450g

Chefs Tip: We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast can be removed early and allowed to finish cooking as it rests.
Once your joint is cooked to your liking, remove from oven. Place on a board or platter, cover with foil and leave to rest for at least 20 minutes.
Once rested, carve the meat across the grain in thin even slices.

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