Silverside Joint

Full product description

A silverside beef joint is a lean, reliable roasting cut that delivers clean flavour and neat slices. We trim, roll and tie it for even cooking and an easy carve. Because it’s naturally lean, it loves a good sear, steady oven heat and a proper rest. Prefer it extra tender? Go the pot roast route with stock, ale or red wine and let it braise gently to fork-soft perfection. Either way, it’s a Sunday staple—and brilliant cold for sandwiches.

Why you’ll love it

• Boned, rolled and tied for even roasting

• Lean, beefy flavour that slices cleanly

• Versatile: classic roast or slow pot roast

• Great value centrepiece with excellent leftovers

Cut details

• From the hindquarter (silverside)

• Supplied boned, rolled and tied (string or netting)

• Size/weight varies by joint

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Remove from the fridge 1 hour before cooking. Pat dry and season generously.

2. For roasting:

   • Sear all over in a hot pan with a little oil.

   • Roast at 190°C (fan 170°C). Guide per 500g: Rare 18–20 mins, Med-rare 22–24 mins, Medium 26–28 mins.

   • Alternatively, slow-roast at 160–170°C (fan 140–150°C) to keep it extra juicy—use a thermometer.

   • Target centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Well 70°C+.

   • Rest 20–30 mins under loose foil before carving across the grain.

3. For pot roast/braise:

   • Brown well, add onions, carrots, celery, herbs and stock/ale/red wine.

   • Cover and cook at 150–160°C (fan 130–140°C) for 3–4 hours until tender. Reduce the liquor to a glossy gravy.

Serving ideas

• Classic roast beef with Yorkshire puds, roast potatoes and seasonal veg

• Mustard & herb crust with pan gravy

• Pot roast with carrots and buttery mash

• Cold slices for sandwiches with pickles and horseradish

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is silverside lean?
Yes—leaner than rib or topside, with a clean beefy taste. Don’t skip the rest.

Roast or braise?
Both work. Roast for tidy pink slices; braise for fork-tender comfort.

Should I remove the string first?
No—cook with the string on to keep the shape. Remove before carving.

How do I keep it juicy?
Sear well, don’t overcook, and rest properly. Slow-roasting or pot roasting also hel