If you’ve ever wondered how to cook silverside beef so it turns out juicy, tender, and bursting with flavour, you’re not alone. Silverside is a traditional British cut that’s both affordable and full of potential – if cooked properly. Often seen as a tougher joint, many shy away from it, but with the right method and a little patience, this lean cut can be transformed into a roast to remember.
Learning the best way to cook silverside beef doesn’t just elevate your Sunday lunch – it can also help you make the most of your grocery budget. This guide will walk you through what silverside beef is, how to prepare it, multiple cooking methods, ideal cooking times, and foolproof tips to make every bite melt-in-your-mouth good.
Why silverside beef deserves a place on your table
Silverside beef comes from the hindquarter of the cow and is known for its lean texture and deep beefy flavour. It’s typically more affordable than prime cuts like ribeye or sirloin, which makes it an excellent choice for family meals, Sunday roasts, or slow-cooked winter warmers. Despite its reputation for being a little on the tough side, silverside can become beautifully tender when cooked correctly.
It’s a versatile cut that can be slow-cooked, pot-roasted, or oven-roasted depending on the result you’re after. When cooked low and slow, the connective tissue in silverside breaks down gently, leaving behind a moist and flavourful piece of beef that slices beautifully and pairs well with classic British trimmings.
Understanding the cut: what makes silverside different
Silverside beef, also known as the “outside round,” is a boneless cut located just above the back leg. It’s named after the thin silver skin that runs along one side of the joint. This silver skin is typically removed by the butcher, but the joint itself remains relatively lean and firm, which makes it perfect for long, slow cooking.
The lack of fat marbling means it doesn’t naturally baste itself during roasting, unlike fattier cuts. That’s why knowing how to cook silverside beef is so important—technique makes all the difference. The goal is to retain moisture, develop flavour, and unlock tenderness through either moist-heat cooking or by controlling the oven temperature carefully.
Best methods to cook silverside beef
There are several effective methods for cooking silverside beef, depending on your time, equipment, and desired texture. Here are the most popular UK cooking methods:
Roasting in the oven (classic method)
Roasting is one of the best ways to cook silverside beef in the oven. Begin by seasoning the beef with salt, pepper, herbs, and oil. Sear it in a hot pan to develop a crust, then transfer it to a roasting tin. Cook at 160°C (fan) for 25–30 minutes per 500g. Cover with foil to lock in moisture, and always let it rest for 15–20 minutes after roasting to allow the juices to redistribute.
Slow cooking for tenderness
Slow cook silverside beef in a slow cooker or casserole dish for melt-in-the-mouth results. Place the beef in a pot with onions, carrots, garlic, and a rich beef stock or red wine. Cook on low for 6–8 hours. This method works particularly well for busy cooks—just set it and forget it until dinner time.
Pot-roasting on the hob
If you prefer to cook on the hob, pot-roasting is a great alternative. Brown the joint, then simmer it gently in liquid with vegetables and herbs. Cover and cook over low heat for 3–4 hours until tender. This method is especially useful when you want the beef to soak up lots of flavour from the broth.
Silverside beef recipes worth trying
If you’re wondering how to cook silverside beef in a way that wows your family or guests, here are a few ideas:
- Traditional Roast Silverside: Rub with rosemary, mustard, garlic and black pepper. Roast gently and serve with roasted root vegetables and a thick beef gravy.
- Slow-Cooked Silverside with Red Wine: Place the joint in a slow cooker with onions, red wine, beef stock, thyme and bay leaves. Cook all day for a rich and satisfying meal.
- Silverside Beef with Onion Gravy: Pan-sear the beef, then braise it slowly and serve with a thick onion gravy made from the pan juices.
Silverside beef cooking time guide
Silverside beef cooking time depends largely on the size of the joint and the method you’re using. Here’s a basic guide for the oven:
- Rare: 52°C internal temperature, approximately 20 minutes per 500g
- Medium: 60°C internal temperature, approximately 25 minutes per 500g
- Well Done: 70°C internal temperature, approximately 30 minutes per 500g
Always use a meat thermometer to get accurate results, especially for roasting. If you’re using a slow cooker, allow at least 6–8 hours on low, depending on the size of the joint.
There are online silverside beef cooking time calculators available to help you determine exact times based on your joint’s weight and cooking preference.
Secrets to keeping silverside beef tender
Knowing how to cook silverside beef properly is all about managing moisture and heat. Here are a few tips to keep in mind:
- Always let the beef rest: This is essential. Resting allows the juices to settle and keeps the meat tender and moist.
- Use foil when roasting: Covering your joint with foil traps steam and reduces the risk of the meat drying out.
- Cook low and slow: High temperatures can cause the meat to toughen. A gentle, long cook is your best friend here.
- Don’t skip the browning stage: Searing the meat before roasting or slow cooking adds depth of flavour and colour.
Serving suggestions for silverside beef
Silverside beef pairs beautifully with traditional British sides. Serve your joint with roast potatoes, buttered carrots, minted peas, and of course, Yorkshire puddings. A rich gravy made from the roasting juices, stock, and a splash of red wine completes the dish.
If you’re lucky enough to have leftovers, cold silverside beef makes excellent sandwiches, beef hash, or fillings for homemade pasties and pies. The flavour actually improves over time, so don’t be afraid to cook a slightly larger joint for leftovers.
How to cook silverside beef: bullet-speed tips
- Brown your beef joint before roasting or slow cooking.
- Cook at 160°C (fan oven) and cover with foil.
- Allow 25–30 mins per 500g roasting time.
- Use a thermometer for perfect doneness.
- Rest for at least 15 minutes after cooking.
- For slow cooking: 6–8 hours on low heat.
- Add herbs and root veg for extra flavour.
- Use leftover beef for sandwiches or pie.
- Avoid high heat – it makes the meat tough.
- Keep it moist with foil, stock or wine.
Final thoughts on how to cook silverside beef
Silverside beef might be a humble cut, but with the right cooking technique, it can become the star of any meal. Whether you roast it slowly in the oven or opt for a rich and hearty slow-cooked stew, knowing how to cook silverside beef properly is all about low heat, good seasoning, and a little patience.
By following the advice in this guide, you’ll be serving up tender, flavour-packed silverside beef every time—no matter the occasion. Once mastered, this underrated joint will quickly become a favourite in your kitchen.
Frequently Asked Questions
What is the best way to cook silverside beef in the oven?
Slow-roasting at 160°C covered with foil, with seasoning and occasional basting, gives tender and flavourful results.
How long does silverside beef take to cook per kg?
Allow 50–60 minutes per kg for medium doneness at 160°C fan. Always check with a meat thermometer.
Can you slow cook silverside beef without browning it first?
Yes, though browning beforehand adds more flavour and colour to the finished dish.
Is silverside beef good for roasting?
Absolutely—just ensure it’s cooked gently and rested well to avoid dryness.
How can I make silverside beef more tender?
Use slow cooking, keep it moist with stock or foil, and rest the meat after cooking.
You may also read: Kirkintilloch Leisure Centre – Timetable, Gym, Swimming & Family Activities
