📝 About This Recipe
The silverside, a lean and prized cut from the hindquarter, is transformed into a succulent masterpiece through a meticulous low-and-slow roasting process. This recipe elevates the traditional British Sunday roast with a fragrant crust of rosemary, thyme, and cracked black pepper, ensuring every slice is tender and bursting with savory depth. Perfect for family gatherings, this dish celebrates the art of patience, resulting in a beautifully pink center and a rich, velvety pan gravy.
🥗 Ingredients
The Beef & Rub
- 2 kg Beef Silverside (rolled and tied, at room temperature)
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Kosher Salt (flaky sea salt also works well)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon English Mustard powder (for a subtle kick)
The Roasting Bed
- 2 large Yellow Onions (cut into thick rounds)
- 2 large Carrots (halved lengthwise)
- 2 pieces Celery Stalks (cut into large chunks)
- 500 ml Beef Stock (high quality or homemade)
The Red Wine Jus
- 250 ml Dry Red Wine (such as Merlot or Cabernet Sauvignon)
- 30 grams Unsalted Butter (chilled and cubed)
- 1 tablespoon All-purpose Flour (optional, for a thicker gravy)
👨🍳 Instructions
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1
Remove the beef from the refrigerator at least 60 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the joint.
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2
Preheat your oven to 220°C (425°F). We will start with high heat to sear the exterior before dropping the temperature.
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3
In a small bowl, mix the olive oil, salt, cracked pepper, minced rosemary, thyme, garlic paste, and mustard powder to create a thick herb rub.
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4
Pat the beef dry with paper towels. Rub the herb mixture all over the meat, ensuring you massage it into every crevice and on the ends.
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5
Place the onions, carrots, and celery in the bottom of a heavy-duty roasting pan to act as a natural trivet for the beef.
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6
Place the beef on top of the vegetables. Pour 250ml of the beef stock into the bottom of the pan (avoiding the meat) to keep the environment moist.
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7
Slide the pan into the oven and roast for 20 minutes at the high temperature to develop a deep brown crust.
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8
Reduce the oven temperature to 160°C (320°F). Continue roasting for approximately 20 minutes per 500g for medium-rare.
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9
Use a meat thermometer to check the internal temperature. Remove the beef when it reaches 52°C (125°F) for medium-rare or 57°C (135°F) for medium.
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10
Transfer the beef to a warm platter or cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes. This is crucial for juice redistribution.
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11
While the meat rests, place the roasting pan over medium heat on the stovetop. Discard the large vegetable chunks but keep the juices.
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12
Deglaze the pan with the red wine, scraping up all the caramelized bits (fond) from the bottom. Simmer until the wine reduces by half.
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13
Add the remaining beef stock and any juices that have collected on the meat resting platter. Simmer until the sauce thickens slightly.
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14
Whisk in the cold butter cubes one at a time to give the jus a glossy finish. Strain through a fine-mesh sieve into a warmed gravy boat.
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15
Carve the beef against the grain into thin slices and serve immediately with the warm red wine jus.
💡 Chef's Tips
Always use a meat thermometer; silverside is lean and can become tough if overcooked even by a few degrees. Resting the meat is the most important step; skipping this will result in dry meat as all the juices will run out on the board. If the silverside has a fat cap, roast it fat-side up so the melting fat bastes the meat naturally. For the best crust, ensure the meat is completely dry before applying the oil and herb rub. If you prefer a thicker gravy, whisk the flour with a little cold water before adding it to the simmering pan juices.
🍽️ Serving Suggestions
Serve with traditional Yorkshire puddings to soak up the delicious red wine jus. Pair with buttery mashed potatoes or crispy duck-fat roasted potatoes. Complement the richness with a side of honey-glazed roasted parsnips and carrots. A bold red wine like a Malbec or a Bordeaux-style blend pairs beautifully with the savory herbs. Add a dollop of hot horseradish cream on the side for a classic piquant contrast.