Silverside and Vegetable Roast

The beef silverside joint (1.1kg) was roasted in a preheated oven (220 deg C) for thirty minutes, then the heat was turned down to 160 deg C for the remaining 90 minutes. The roast sat on a bed of potatoes, carrots, parsnips and spanish onion. The top side of the joint was dusted with sea salt and black pepper. 

The roast was intended to be consumed the following day, so the joint and the vegetables and juices were allowed to cool, then separately boxed for the fridge. The joint was cut into slices with an electric carving knife when cool. 

Half of the vegetables were added to the steamer, and three of the silverside slices. The juices became the basis of a rich gravy, cooked separately with beef stock, onion, cornflour, and a bay leaf.  The vegetables, gravy and the silverside were ready to serve after 25 minutes under glass. 

The Silverside Roast, fresh from the oven

The vegetables and slices of Silverside in the steamer

Silverside and Vegetable Roast as served