Lightly Seasoned Netted Beef Silverside Roasting Joint
Lightly Seasoned Netted Beef Silverside Roasting Joint
This product is only available for delivery on: Thursday 19dec and Friday 20 dec.
Our beef offers characteristic marbling running through the meat, which gives our beef its flavour and natural succulence upon roasting. Exclusively sourced from grass fed herds, this robust, meaty joint is dry aged by our master butchers on the bone, before being skilfully boned and netted specifically for your order, for a celebration joint of the highest quality.
Cut to perfection & skill-fully netted to use on the best parts of the silverside giving that top layer of fat necessary for roasting. Wrapped with some fresh garden herbs salt & cracked black pepper so all you need to do is pop into the oven! Slow roast for 2-3 hours using the juices to make that epic homemade gravy.
2kg-2.5kg feeds 4-6 people
2.5kg-3kg feeds 5-7 people
Use-by 26/12/2024
*Suitable for home freezing
+ Country of Origin
U.K (un-stunned halal)
+ Animal Welfare
Antibiotic free, Growth hormone free, Grass fed, Free to roam, No additives or added ingredients whatsoever, Locally sourced and ethically farmed
+ Shelf Life
Use-By 26/12/2023
+ Cooking Guidelines
Remove your joint from the packaging, pat dry & bring to room temperature.Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
Season the meat with good quality sea salt just prior to cooking. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns. Place the beef fat side up onto the trivet which should line the base of the tray.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
For the gravy, make up 500ml of beef stock, then deglaze roasting tray with this stock stirring in all the caramelised juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy.
