Archive for Downsizer For an ethical approach to consumption
 


       Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Behemoth

Silverside of beef - suggested things to do with it.

Asda was flogging off some joints of silverside of beef for £2.50 (RRP £13.50), so i got three joints. I don't do a lot of beef so any recomendations, just a straight slow roast or something more interesting, pot roast? Does it make good corned beed?
tahir

Nick & Sean told me to pot roast mine, they were right.
ratatak

Very nice done in a slow cooker with cloves and juniper berries for about 6 hours.
cab

Brown the outside in hot fat, deglaze, and pot roast with red wine, browned onions, carrots and celery, add dried shrooms, thyme, sage, marjoram, parsley, salt and pepper. Cook it long and slow, and it'll be good. Although as with all beef, don't get too thrilled till you taste it; I suspect even the best that Asda has to offer may only be average.
Behemoth

I have higher hopes that usual at it has all the right claims on the pack about grass fed, hanging time etc, we'll see.

thanks for the suggestions, any comment on the corned beef option?
Nick

Open a tin.

I love it tinned, hate it home made. But that could be just me. Smile
Behemoth

Nick wrote:
Open a tin.

I love it tinned, hate it home made. But that could be just me. Smile


The chef may have some learning issues and is probably a philistine to boot.
RichardW

Braised beef & veggies or braising steaks or beef olives.

Quote:
BEEF OLIVES
10 PORTIONS
Ingredients
Beef topside 1 kg (silver side will be ok too)
Onions 75 g
Carrots 75 g
Bouquet garni 1 small
Brown sauce 250 ml
Brown stock 250 ml
Thyme & parsley stuffing 500 g
Parsley (chopped)
Salt
Pepper
Method
1. Select the thickest part of the topside, cut 10 slices
5mm thick across the grain and flatten with a cutlet bat.
Trim off any excess meat leaving a square shape.
Mince the trimmings through a fine plate and mix with
the stuffing.
2. Spread 50 g of the stuffing over half of each of the
prepared squares, roll up and tie at each end with
string.
3. Seal in hot oil and place in a pan. Peel and roughly
dice the onions and carrots, fry them for 2 minutes in
hot oil and add them to the beef olives.
4. Add the brown sauce, brown stock, tomato puree,
bouquet garni and seasoning. Bring to the boil, cover
with a lid and simmer in the oven until tender.
5. Remove the meat from the liquid, cut off the strings
and place the meat on a serving dish. Strain and reboil
the liquid, adjust the consistency and seasoning, pour
over the meat and garnish with chopped parsley for
service.


PS brown sauce does not mean Daddies or HP....
Behemoth

Ooh a cutlet bat! Another excuse to pop into the cook shop - cheers Laughing
RichardW

Use a wooden rolling pin like every one else lol.

Prob of limited desire but if anyone wants a PDF copy of the metric 1993 Volume 2 MAC's manual let me know
Silas

Brown the meat on all sides (properly brown, its important), get some baby carrots, shallots and celery and brown these in the pan juices, bung the lot into a large caserole with half a bottle of red and half a pint of beef stock and some rosemary and thyme. Leave it on gas 2 for about 6 hours. Tahe the meat out and slice it thickly, meantime, reduce or thicken the sauce/gravy in the pan and turn off the heat, put the sliced beef back in and leave for 20 min - serve with spuds and a few greens.

Knockout meal!
Snowball

I have done pretty good corned beef with silverside.
VM

We've used silverside for boiled salt beef, which was nice.

But all those pot-roast things sound good anyway.
Behemoth

Well I've got three joints so I can try both!
wellington womble

I have to say I mince it and make spag bol or chilli. Not sure it's moist enough for burgers, though meatballs might be OK. It's nearly my least favourite cut. Too tough to roast properly, and too dry to stew.
Nick

wellington womble wrote:
Too tough to roast properly, and too dry to stew.


Which is why pot roast is perfect. Smile
Rob R

I've roasted it before, didn't find it too tough, although everything I read says it should be. Confused
Gill

Make biltong with it.
Nick

Rob R wrote:
I've roasted it before, didn't find it too tough, although everything I read says it should be. Confused


If you start with better quality meat...
Rob R

The ASDA stuff was labelled grass-fed, though...
Behemoth

Well, it went in a pot au feu with some oxtail and shin beef, a few bones, veg, herbs and stock. Long slow cook for four hours. It were good.
wellington womble

Nick wrote:
wellington womble wrote:
Too tough to roast properly, and too dry to stew.


Which is why pot roast is perfect. Smile


I still find it dry in pot roast. It's not that it isn't OK, it's just that shin or rib trim is miles better.
cab

Rob R wrote:
I've roasted it before, didn't find it too tough, although everything I read says it should be. Confused


Got to be a good beast for that to be a roasting joint. We can roast the silverside of the Gloucester beef we get, and its good (not the most tender, but easily tender enough), but its still far better pot roasted.
crofter

Rob R wrote:
The ASDA stuff was labelled grass-fed, though...


Interesting article here:

http://www.independent.co.uk/life-style/food-and-drink/features/beef-encounter-meet-the-master-taster-who-can-tell-a-cows-age-gender-and-breed-from-one-mouthful-of-meat-1802716.html


Quote:
He believes that feed is more significant to the taste of the meat than breed. .... However, the idea that animals should only be fed grass is another current trend that Vernet disagrees with. "They need other things in winter and turnips or barley – two examples – develop sweetness and a nice marbling, which ultimately give more juiciness."
Rob R

Sounds like a load of bulls.

Edit: although I agree somewhat with what he says about hanging, the above quote suggests he knows more about beef than he does about cattle, I don't form beliefs based upon just one mans experience, certainly not my own. Highland has certainly been less popular than Dexter with the masses. We have a few more breeds coming on for next year, so we'll see how they go down.
crofter

It's possible to have "bad" beef from a "good" breed, and the other way around. There are so many variables. I have got an ox that I plan to hang up for myself and it has never eaten anything except grass. However I've also got some weaned calves which I will winter and sell in the spring and I will probably buy some barley to feed them to put on a few extra kilos. Will this "spoil" the flavour of the beef? I don't think so.
crofter

I just noticed the comment about "the gender of a cow"! Didn't register when I read the headline Laughing
Rob R

crofter wrote:
I just noticed the comment about "the gender of a cow"! Didn't register when I read the headline Laughing


I also noticed that they were talking about the Limousine.
Rob R

crofter wrote:
However I've also got some weaned calves which I will winter and sell in the spring and I will probably buy some barley to feed them to put on a few extra kilos. Will this "spoil" the flavour of the beef? I don't think so.


Either way as you're not eating them I shouldn't think you're bothered about flavour though (I wouldn't be, if I didn't have strong views about the other issues surrounding grain feeding), the weight matters more in that scenario. Not sure wether it does, but research at Bristol and in the US has shown that some of the beneficial health effects of grass feeding will be reversed with even modest grain feeding.
crofter

Rob R wrote:


I also noticed that they were talking about the Limousine.


Luxury cattle truck?!

Got any links to the grain research? Haven't decided whether I will buy the barley or not, it is an extra chore in the winter and if the beef price drops it might not even be worth doing it.
nettie

Silas wrote:
Brown the meat on all sides (properly brown, its important), get some baby carrots, shallots and celery and brown these in the pan juices, bung the lot into a large caserole with half a bottle of red and half a pint of beef stock and some rosemary and thyme. Leave it on gas 2 for about 6 hours. Tahe the meat out and slice it thickly, meantime, reduce or thicken the sauce/gravy in the pan and turn off the heat, put the sliced beef back in and leave for 20 min - serve with spuds and a few greens.

Knockout meal!


That sounds like a great plan for a brisket I have in the freezer for Sunday Razz
Rob R

crofter wrote:
Rob R wrote:


I also noticed that they were talking about the Limousine.


Luxury cattle truck?!

Got any links to the grain research? Haven't decided whether I will buy the barley or not, it is an extra chore in the winter and if the beef price drops it might not even be worth doing it.


Laughing

http://www.eatwild.com/healthbenefits.htm
http://www.csuchico.edu/agr/grsfdbef/pdf/amberabbottgrassfedbeef.pdf
http://www.bristol.ac.uk/news/2004/1113907771

Much of the research is based around the micro-nutritional aspects of beef; mainly CLA, Omega 3 & 6 EFAs, vitamins A & E.

There is so much written about how bad red meat is for us, and very little distinction between meats but as more becomes understood about the importance of micronutrition, I think we'll see better human nutritional advice coming through.
Ixy

Rob R wrote:
crofter wrote:
However I've also got some weaned calves which I will winter and sell in the spring and I will probably buy some barley to feed them to put on a few extra kilos. Will this "spoil" the flavour of the beef? I don't think so.


Either way as you're not eating them I shouldn't think you're bothered about flavour though (I wouldn't be, if I didn't have strong views about the other issues surrounding grain feeding), the weight matters more in that scenario. Not sure wether it does, but research at Bristol and in the US has shown that some of the beneficial health effects of grass feeding will be reversed with even modest grain feeding.


for market weight is king so feed them whatever you have to to get them fat enough. Grass fed keeps the meat lean, makes it sustainable and improves the nutritional value. Flavour is the subjective thing and this is just one man. Someone I spoke to said that feedlot american beef was thebest he'd ever had and that the americans 'really knwo how to raise beef'. Personally, the best beef i've ever had is the brown swiss steer I just sent - grassfed - it weas tender, lean and flavoursome. YUM! Better for steak than roasting though, I think I'd pick an older animal for that.
       Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Page 1 of 1
You must set the ad_network_ads_377.txt file to be writable (check file name as well).