Roast beef

[goldpendant]

I can't believe it but I've never made roast beef! Dad has asked for it tomorrow so I've Ben sold a nice silver side joint by the butcher but I've no idea what to do with it!

YouTube videos suggest the following;

Make a rub of flour, pepper, mustard powder and salt.

Place on a roasting tray with veggies underneath, add some water.

High oven (220C) for 15 mins

190C for 1hr

This should result in my 1.7kg joint being medium rare.....

Thoughts???

[f83mx]

I wouldn’t do the rub ....season well, quickly pan fry the beef with some thyme and butter to seal, put on top of some onions and a glug of water then timings look right but I’d do 200 and then 170oc.

[f83mx]

I then add some of the cooked onions and juice to my gravy.

[goldpendant]

Great, thanks. I thought it looked a bit hot....

[Grinchly]

I'd do the higher temp for 15 then the lower temp for the rest of time.
And rest rest rest it otherwise it will be v chewy.
Silverside is normally done long and slow I think.

[Grinchly]

So 220 down to 170

[goldpendant]

And rest for 30?

[suze28]

I follow the Delia method which is 20 mins @250 degrees then 12 mins per lb for medium/rare @190 degrees. Then rest.

[goldpendant]

Ok thanks all. I'll go high first.

[RachJ1]

Let me know what you do and how you get on!

[Madvixen]

Follow Delia's cooking times and you won't go far wrong.

The flour/mustard powder rub doesn't change the flavour but it does make the fat really crispy. It's my chefs perogative to have a couple of bits of crispy fat while the beef is resting 😀

In the base of your tin add a couple of halved onions and some halved carrots and celery, it adds a lovely flavour to your gravy. You can also add a glug of red wine or some beef stock. Home grown herbs are always a good addition as well.