Silverside beef is a lean cut that delivers flavourful results when cooked with care. Learning how to cook silverside beef means focusing on temperature control(check with meat thermometer), proper seasoning, and adequate resting time. It’s popular in the UK and beyond, perfect for a simple roast or a slow-cooked meal.
Before beginning, gather a clear recipe that outlines the necessary cooking time and temperature. The best way to cook silverside beef often involves a gentle roasting or braising method to keep the meat succulent. By following a few basic guidelines for preparation and resting, each slice of beef can turn out tender and delicious.
You can also try Easy Masala Fish Recipe.
How to Cook Silverside Beef: Best Silverside Beef Recipe
Recipe: How to Cook Silverside Beef
Ingredients
- 1.5 kg (approx.) silverside beef joint
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, finely chopped (optional)
- 1 cup beef stock or water (for basting, if desired)
Instructions
- Preheat the Oven
- Set your oven to 180°C (350°F) and let it heat fully.
- Prepare the Silverside Beef
- Pat the beef joint dry using kitchen paper.
- Rub olive oil all over the surface, then season generously with salt and pepper.
- If you like garlic, gently rub it onto the surface to add flavor.
- Roasting
- Place the beef on a roasting tray or in an oven-safe dish.
- Roast for about 20 minutes per 450g (1 lb) of meat. Adjust timing based on your desired doneness.
- If you notice the roast drying, add beef stock or water halfway through cooking to keep it moist.
- Check Doneness
- To check if it’s done to your liking, use a meat thermometer. Aim for 60–65°C (140–150°F) for medium-rare, or 70°C (160°F) for medium-well.
- Cooking times can vary, so keep an eye on both the temperature and color.
- Rest the Meat
- Once you remove the roast from the oven, loosely cover it with foil.
- Let it rest for 10–15 minutes. Resting allows the juices to settle, making each slice juicy and tender.
- Slice and Serve
- Use a sharp knife to slice across the grain for tender pieces.
- Serve the silverside beef with your choice of vegetables and gravy.
Tips
- If you prefer a slow-cooked approach, reduce the oven temperature to 160°C (320°F) and add an extra 30–45 minutes to the overall cooking time.
- Using a marinade overnight can help enhance flavor and tenderness further.
- Always allow the meat to come to room temperature before cooking for more even results.
Ingredients
Servings 6
- Amount Per Serving
- Calories 2400kcal
- % Daily Value *
- Total Fat 84g130%
- Total Carbohydrate 12g4%
- Protein 360g720%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes, Tips, and Tricks
- Choosing the Cut: Silverside beef is a lean cut and benefits from slow, gentle cooking methods to stay moist and tender.
- Marinating: For added flavour, marinate the beef overnight in your choice of herbs, spices, and a small amount of acid (e.g., vinegar).
- Temperature Control: Always use a meat thermometer for accurate results. Overcooking can quickly dry out lean cuts like silverside.
- Resting Time: Allow the roast to rest under foil for 10–15 minutes to help redistribute the juices, ensuring tenderness in each slice.
- Slicing: Cut against the grain to maintain tenderness. This also makes the meat easier to chew.
- Storage: Leftover slices can be refrigerated in an airtight container for up to 3 days. Reheat gently with a bit of stock or gravy to retain moisture.
Allergies and Dietary Information
- Common Allergens: This recipe typically does not include common allergens like milk, eggs, peanuts, or shellfish. However, always check labels if using premade stock or seasoning blends, as some may contain gluten or other allergens.
- Gluten-Free: Use gluten-free stock and verify your seasonings are gluten-free if needed.
- Dairy-Free: This recipe is naturally dairy-free.
- Nut-Free: No nuts are used in this dish, making it nut-free.
- Suitable Diets: This roast can fit into low-carb and high-protein diets, although it’s not suitable for vegetarians or vegans.
(Always consult ingredient labels and dietary requirements when cooking for individuals with specific allergies or restrictions.)
Frequently Asked Questions
A gentle roasting or slow-cooking method is ideal, as it helps the lean cut remain juicy and flavorful.
Aim for about 20 minutes per 450g (1 lb) at 180°C (350°F). Adjust according to your preferred level of doneness.
You can loosely cover it with foil to prevent dryness. However, leaving it uncovered allows for a crisp, golden surface.
Allow it to rest after cooking, then slice against the grain. This simple step helps maintain tenderness and succulence.
Roast vegetables, mashed potatoes, and a simple gravy pair well, balancing the lean flavor of the beef.
Searing locks in juices and gives a richer crust, but it’s optional. A preheated oven can also help achieve a nice outer layer.
Yes. Overcooking makes it dry, so monitor internal temperature closely and rest the meat before slicing.
Both cuts come from the rear of the cow. Silverside has a bit more connective tissue and is slightly tougher, while topside is leaner and often considered more tender.