Fast roast silverside ?

Discussion in 'Food & Cooking' started by finglas, May 26, 2015.

  1. finglas

    finglas

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    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 
     
  2. mtullius

    mtullius

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    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.
     
  3. french fries

    french fries

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

     
  4. teamfat

    teamfat

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    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.
     
  5. mtullius

    mtullius

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    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.
     
  6. koukouvagia

    koukouvagia

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    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.
     
  7. maryb

    maryb

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    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.