Dry Aged Veal Silverside Roast
The perfect roast, reimaged with veal
- Cut by hand in our Aberdeenshire butchery
- Welfare-friendly veal reared in Holland
- Dry-aged on the bone for 21 days
Price per kg:
- Dry Aged Veal Silverside Roast, 1kg
Silverside is so popular, but you have never had it like this before. So tender with plenty of soft meat and a mild, sweet flavour that you will appreciate.
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.
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.
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.
Cover loosely with foil and leave in a warm place for 20 minutes. Once Rested use a razor-sharp unserrated carving knife, carve the meat across the grain in thin even slices.