There are many complicated recipes for roasting beef, such as making a trivet with roasted vegetables at the bottom of the pan and sieving the vegetables into the gravy. But if you need more time and want to minimize the amount of washing, we recommend this method. Why complicate good meat?
The photos show a quick roast silverside dinner for the whole family (1.45 kg uncooked), with seasonal vegetables and roast potatoes. There are no Yorkshire puddings. Add one or two vegetables of a different color and Yorkshire Puddings to make the meal more impressive.
Silverside is a lean and tender roast that can be cooked to a medium-rare or rare temperature. Overcooking can cause the meat to lose its tenderness. If you overcook your heart, try to slice it as thinly as possible when carving.
- Roasting a West Ilkeston topside, silverside, or roasting joint
- Choose your favorite vegetables
- Yorkshire puddings, if possible
- Pour the gravy, add some of the water from the vegetables you boiled (or beef stock, if you’ve got it), and a generous amount of red or port wine.
- The meat thermometer can be used to test whether the center of the joint is at the correct temperature.
Defrost the meat at room temperature or in the refrigerator if it is frozen. Do not cook any beef (or a joint) from frozen.
For a tender roast, let the thawed joint rest in the packaging for a couple of hours at room temp before cooking. After cooking, please remove it from the oven and allow it to cool for 10 minutes at room temperature before carving.
Place the fat side up on a roasting pan. Remove the joint from the packaging. Place the joint in the middle of a hot (about 200 degrees centigrade oven) for 20 minutes.
Roast the meat for 20 minutes for every 500g for medium rare. For a medium-rare roast, the core temperature should be 56 degrees.
While the meat is cooking, prepare your vegetables (and Yorkshire puds).
Remove the joint from the tray and place it on a warm dish covered with a towel to rest. Make the gravy while the joint is in the word.
Pour the liquid into a saucepan, drain off some fat from the top if it’s very fatty, and whisk in some flour or cornflour mixed with cold water to the liquid. Pour the juice into a pan, and remove any excess fat if the liquid is very fatty. Then whisk some flour or cornflour with some cold water into the drink. It is stirring constantly, bringing the gravy to a boil, and adding a generous amount of red wine or port.
Serve the meat on a warm plate with vegetables and gravy.
Roast beef goes well with horseradish and mustard sauce.
Leftovers: Any leftover meat can be thinly sliced, eaten cold, or cubed up and simmered with the remaining gravy for about five hours until tender.