To defrost the Silverside, remove it from the freezer and leave it on your kitchen worktop for one day. Alternatively, place the Silverside in the fridge and allow it to gently thaw for two days.
Before cooking, remove the packaging and allow the joint to dry out and reach room temperature.
Generously season the meat using good quality sea salt and cracked black pepper.
Preheat a fan-assisted oven to 200C. Place the Silverside on a roasting tray and into the hot oven for 15 minutes, allowing the joint to turn golden brown.
Turn the oven down to 180C and cook for 45 minutes per kg.
For best results, use a meat thermometer. Remove the joint from the oven once it has reached 45C in the thickest part. The beef will continue to cook while it rests, taking you to a final temperature of a maximum of 55C.
Leave to rest uncovered for 20 minutes before carving.