A classic cut that takes its name from the silvery sheen covering of this hardworking joint.
Silverside can be fast roasted and served rare. If you plan to serve this joint any way other than blushing pink, it's best to opt for the long slow approach and pot roast with plenty of liquid and aromatics.
Silverside also makes a great cut to sizzle on the barbeque, with a good natural depth of flavour it can carry smokey flavours created from charring the outside.
We recommend 4 portions per kg
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Bring the Silverside to room temperature.
Preheat the oven to 200C and roast for 15 minutes to brown and crisp the outside. Turn the oven down to 180C and cook for 45 minutes per kg.
Ideally use a meat thermometer and remove the joint from the oven once it has reached 45C in the thickest part.
Leave to rest uncovered for 20 minutes.