Grass fed beef silverside roast boned

Grass fed beef silverside roast boned

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Silverside has great flavour and is and excellent family roast. It is also the best cut for cold meat.
Our Price: £12.80

Availability: In stock

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Our Price: £12.80

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Portions: We recommend 250g per portion

Cooking Method.  Silverside must always be pot roasted.  This recipe is for 1kg Silverside, (4 portions). Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of olive oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry some carrot pieces and peces of celery for 10 mins until turning golden. Lift the beef onto a plate, splash about 1 glass red wine into the hot casserole and boil for 2 mins. Pour in approx 1 cup boiling beef stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and bring back to the summer. Cook with a lid on in the oven for 2 hrs - turn the beef and baste with the gravy every 20 minutes.) Meanwhile, thinly slice some onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add a knob of butter and 1 tablespoon demerara sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside. When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over

Storage: Your meat will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste. We hang our beef on the bone for 4 - 6 weeks to develop the flavour, and improve the tenderness, then freeze it when it is perfect to preserve it in peak condition. Our meat is dry hung on the bone to draw out moisture so it is just as good frozen as it would be fresh. We freeze it in convenient size freezer packs, which means you can take out the amount you need and never have to waste any food. To thaw a pack, simply drop the thick protective vacuum pack in cool water, and it will thaw in a few hours giving you maximum convenience and flexibility. We recommend that you store your Pheasants Hill Farm meat in your freezer. Once defrosted, please store your meat in your refrigerator, and cook within 3 days.