Remember to let the meat come to room temperature before you cook. Cut the strings to remove the layer of natural beef fat before resting and carving. Resting the joint under foil and a teatowel allows the meat fibres, (which contract in the oven) to relax again, so the meat will be even more tender.
Here’s a great recipe from Make It Scotch for Quality Assured Scotch Beef Roast Silverside of Beef with Yorkshire Puddings and Gravy for the perfect festive roast.
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