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Beef Silverside Cooking Times and Calculator

Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. It is so called sue to the silver wall of connective tissue that sits on the side of the cut, which should be removed before cooking. As this cut comes from well-used muscles, it needs a gentle cooking method. The resulting texture should melt from the fork. Carve it fat side up and across the grain to ensure maximum tenderness.

Beef Roasting Tips

  • Let the meat come up to room temperature before cooking
  • Roasting the meat at a very high temperature for 15 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour.
  • Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.

Cut of Beef

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