Roast Beef Silverside

The best Sundays always involve a roast dinner, especially when it’s cooked at home for friends and family. As the chef, there is a lot of pressure on you to get it right, but by cooking your joint sous vide, you can’t go wrong. Beef silverside is a cut from the hindquarters of the cow that is large and lean, with little in the way of fat marbling. Depending how you prepare it, there is a risk that the result will be tough, but with Joule you can ensure the meat will be tender and moist.

Roast beef is an iconic British dish that dates back to the era of King Henry VII in the 15th century, and in the 1700s there was even a song called “The Roast Beef of Old England” that became a national anthem for a while. Classic cattle breeds are Hereford, Galloway, South Devon, and Aberdeen Angus – which, when reared domestically, are fed on grass for tastier results. Plate it up with puffy Yorkshire puddings, a good gravy, and some roast potatoes, and everyone will be happy.

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Post Author: MNS Master

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