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???

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.

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

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

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.

So 220 down to 170

And rest for 30?

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

Ok thanks all. I'll go high first.

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

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.