A beautifully simple way to cook a cut that deserves more attention. Our organic beef silverside joint (available in 1kg or 2kg) is a lean, hardworking cut that rewards patience with deeply satisfying flavour and tender, sliceable beef when cooked properly.
Silverside comes from the hindquarter of the animal, a well-exercised muscle that is naturally lean with a fine grain. Because of this, it benefits most from slow, gentle cooking rather than high heat — turning what can be a firm cut into something soft, delicate, and full of natural beef flavour.
This is the kind of traditional roasting joint that works brilliantly for Sunday lunches, meal prep, or a no-fuss family dinner with leftovers for days.
Ingredients
- 1kg or 2kg organic beef silverside joint
- 2 onions, roughly sliced
- 3 carrots, chopped
- 3 garlic cloves, lightly crushed
- A few sprigs of thyme or rosemary
- 500ml beef stock
- 2 tbsp olive oil or beef dripping
- Salt & black pepper
- Optional: 1 tbsp mustard or horseradish for serving
Method: How to Cook Silverside Perfectly
1. Bring to room temperature
Take the beef out of the fridge 1 hour before cooking. This helps it cook more evenly.
2. Sear for flavour
Preheat your oven to 150°C (130°C fan).
Heat oil in a heavy roasting pan and brown the silverside on all sides until well coloured. This step builds depth of flavour.
3. Build the roasting base
Remove the beef briefly and place onions, carrots, garlic, and herbs into the pan. Sit the beef on top.
Pour in the stock so it comes about halfway up the joint (not fully submerged).
4. Slow roast
Cover tightly with a lid or foil and cook:
- 1kg joint: ~2.5–3 hours
- 2kg joint: ~3.5–4 hours
The key is low and slow — this allows the connective tissue to gently break down without drying the meat out.
5. Rest properly
Remove from the oven and rest for at least 30 minutes, loosely covered. This is essential for tenderness and clean slicing.
6. Slice and serve
Slice thinly across the grain for the best texture. Serve with the roasted vegetables and a simple pan gravy made from the cooking juices.
Best Ways to Serve Silverside
Silverside is incredibly versatile once cooked:
- Classic Sunday roast with Yorkshire puddings
- Cold sliced beef for sandwiches with mustard or horseradish
- Served warm with creamy mash and seasonal greens
- Thinly shaved into salads or grain bowls the next day
Why This Cut Works So Well
Because silverside is naturally lean, it’s often overlooked — but when treated with patience, it becomes one of the most rewarding roasting joints. Slow cooking keeps it tender while preserving a clean, rich beef flavour that speaks for itself.
At its best, it’s simple, honest food — the kind of cooking that lets the quality of organic beef do all the work.
