Beef silverside can make a fantastic slow cooked Sunday roast. This joint of beef is taken from the hindquarter of the animal. It is a large, lean, boneless cut of meat with a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface before it is rolled.
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This recipe is from Scotch Beef and Lamb
This recipe will serves 6 allow about 20 minutes for the preparation and at least 2 1/2 hrs for the cooking time.
Ingredients for Scotch Beef Silverside
For the beef silverside
- 1.5 kg boned and rolled Scotch Beef silverside from Morley Butchers
- 1 tbsp beef dripping or butter
- 1 tsp salt and some freshly ground black pepper
- 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven)
- 4 heads garlic, halved horizontally
- a few sprigs of thyme
For the Yorkshire puds
- 225g plain flour
- pinch salt
- 2 medium eggs
- 300 ml milk mixed with 200 ml water
- beef dripping
- You will need a 12 hole muffin tin for the puds
For the gravy to add to the pan juices
- 100 ml red wine
- 2 tbsp port (or redcurrant jelly)
- 100 ml water
- 1 tbsp Dijon or English mustard
Cooking Method for Scotch Beef Silverside
- First make the Yorkshire pudding batter. In a large bowl mix the flour and salt, make a well in the centre, break in the eggs and hand whisk in half the liquid, gradually incorporating the flour as you whisk until you have a smooth thick batter with no lumps. Stir in the remaining liquid and leave to stand. Put 1/2 a teaspoon of beef dripping into each of the muffin cups.
- Preheat the oven to 210°C. Rub the rolled beef silverside joint with the beef dripping and sprinkle with plenty of salt and pepper. Put the joint into a roasting tin and into the hot oven for 20 minutes to brown. Then reduce the oven temperature to 170°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 2.5 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking to brown/crisp the outside.
- Remove the meat to a warm serving dish with the onions and garlic, cover well and keep it warm. Allow it to rest for at least 20 minutes. Increase the oven temperature to 210°C.
- Place the muffin tin in the oven until the fat is very hot, stir the batter well, then 2/3 fill each muffin cup and return to the oven for about 20 minutes until well risen and golden brown. They should feel firm and in no danger of collapse, so leave them in a little longer if necessary. Meanwhile make the gravy.
- Discard any fat from the surface of the pan juices, and with the pan over a medium heat stir in the wine and gather up all the sticky bits, add the water and the port or redcurrant jelly and when melted simmer to reduce the liquid a little. Add the mustard and stir until thickened. Taste and season as necessary.
- Slice the beef and serve a couple of slices per person with the soft onions, a piece of garlic, the Yorkshire puddings and a spoon or two of gravy and your favourite green leafy vegetable, such as spinach.