or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Fast roast silverside ?
New Posts  All Forums:Forum Nav:

Fast roast silverside ?

post #1 of 7
Thread Starter 

Hi,

 

Just looking for some advice. I was looking to fast roast some beef and i guess have roast beef. I have around 0.8kg of silverside. I am posting to get some advice. There seems to be conflicting opinions on whether silverside can be fast roasted or whether it requires more of a slow low roast.

 

The cut i have doesnt have much fat on it. Whats the thoughts ? can i fast roast this or would it end up overly tough ? 

 

Thanks a lot 

 

jamie 

post #2 of 7

Strange that no one has answered your question. I'm guessing you have probably already cooked it, but I'll chime in anyway.

 

I didn't know what siverside was so I checked. I know it as bottom round or rump roast.

 

I don't believe you can get good results fast roasting this. I would braise.

post #3 of 7

In France many butchers make "rosbif" (roast beef) from that cut. It's a fast roast that is served very pink in the center. 

 

post #4 of 7

If it really is what I know as rump roast, I do it fairly hot and quick. Looks much like what FF posted. Also use it for french dips.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #5 of 7

So it sounds like it you do it fast it shouldn't go much beyond medium rare? Otherwise it will dry out I'm guessing. The BHG website doesn't even show a time/temp past MR for the fast roast of this cut.

post #6 of 7
I've never made this cut but I cook a similarly tough cut of beef (eye round) by first rubbing it with 4tbsp of salt and leaving it in the fridge over night like a dry brine. The next day I wash it and pat dry and dear it on all sides. Then stick it in a very low oven like 225F until it reaches 125f internal. Slice it thinly and it's very tender. I'm sure this cut can benefit from the same treatment.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #7 of 7

I like to slow smoke cuts like this to about 135 internal. Let it rest overnight then run it on the slicer for french dips.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Fast roast silverside ?