• Beef Silverside
  • Beef Silverside
  • Beef Silverside
  • Beef Silverside
  • Beef Silverside

Beef Silverside

Offer £9.85 Save £1.75 Regular price Was £11.60

Offer

Select size (approx.)

Select quantity

We currently have 20 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

Silverside of beef is a traditional roasting joint, cut from the back leg of the carcass and named after its distinctive silver wall of connective tissue. In our opinion, silverside has a huge amount to offer in the culinary stakes, and its economical price point makes it a great choice. We exclusively use the superior end of the silverside that sits near the rump, often referred to as ‘corner cut’ or ‘rump corner cut’.

Chef George Ryle inspires:
"Silverside roast beef is cut from well-exercised muscles, so it is best slow-roasted to blushing pink - the resulting texture melts in the mouth. Carve the joint fat side up, across the grain to ensure maximum tenderness. Pick from any of the traditional roast accoutrements to pair with this showstopper of a cut.

If you fancy branching out from a classic roast then Silverside has the versatility to work well in a traditional boiled beef braise, alongside poached carrots, potatoes, turnips and perhaps a few dumplings and a little of the braising liquor. Grate both fresh horseradish and an apple into a bowl, season well and then fold through some crème fraîche.

A lovely option for the summer months is to roast the joint nice and rare, allow to cool and then slice as thinly as possible using a really sharp knife. Lay out on a platter and season with sea salt and black pepper then drizzle with an anchovy dressing and sprinkle over a few capers. Or, in a similar vein, garnish with rocket dressed in lemon juice and extra virgin olive oil then plenty of freshly shaved parmesan. Either would make a great centrepiece for a sunny lunch in the garden."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Beef Silverside is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take silverside out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Preheat your oven to 200°C
  3. Season the silverside well with fine sea salt and rub all over with a little olive oil
  4. Place the silverside on an oven tray and transfer to the oven for 10-minutes
  5. Then reduce the heat to 145°C and cook for a further 20-minutes per 500g (plus an extra 10-minutes for good luck!)
  6. Remove the silverside from the oven and leave to rest for at least 45-minutes
  7. Carve against the grain – the thickness of the slices is a matter of preference

Customer reviews

You may also like