Silverside

Cut from the outside of the hindquarter, the silverside is a lean, traditional roasting joint with a robust, beefy character. Its fine texture responds well to slow, steady cooking, which helps bring out tenderness and depth of flavour. Perfect for warm roasts, cold cuts and sandwiches.

All weights are approximate. Marbling may vary.  

COOKING INSTRUCTIONS

Slow Roast (From Ambient)

1. Bring to room temperature for 20 minutes. Preheat oven to 160°C.

2. Lightly oil and season.

3. Place in a roasting tray with a little stock and cover.

Timings:
3–4 hours until tender

Rest for 15 minutes before slicing thinly.