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Roasting Beef Roast Beef

how to roast a juicy and tender silverside

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how to roast a juicy and tender silverside

lemony05 | Jul 10, 2012 08:31 AM

I bought today at the supermarket (I am based in the UK) a beef joint labelled for roasting, it's silverside. The other one for roasting they sell is topside but they had only big joints and we're only two and besides it was double the price, being at least 1kg (the one I got is only 500g, enough for 2). They suggest oven roasting this silverside joint on the label, so I presume this cut can be successfully roasted even though I read it's kind of tough and should be used for a pot-roast.
My boyfriend doesn't like pot-roast but really not even roast beef, he's gonna eat it to please me so I have to make sure it's tender and tasty (he finds roast beef utterly flavourless, but that might be because his mum absolutely cooks every kind of meat to death as she is afraid of pink in meat and won't eat it less than well-cooked).
To get a roast that is tender and still pink, should I opt for roasting it for the 44 minutes suggested for medium on the label at quite a high temperature or should I slow-roast it?
If I slow-roast it, how long for? what temperature? I repeat it's only 500g and I don't have casserole dishes or slow-cookers and I would like it to be still pink in the middle.
Thanks in advance for any reply, I will be very grateful if you can help me as this will be the first time I attempt to cook a beef roast. :)

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