How to Cook Beef Silverside

There's not much better than a proper roast beef dinner. Crispy roast potatoes, Yorkshire puddings, plenty of gravy and a generous helping of beautifully cooked beef. It's one of those meals that never really gets old.

If you're wondering how to cook beef silverside, the most important thing to remember is that it's a naturally leaner cut. Unlike rib of beef or chuck, silverside doesn't have much internal fat, so careful cooking makes all the difference.

The good news is that silverside is a brilliant traditional roasting joint when you get it right. You can roast it for neat slices, cook it gently in stock for tender pot-roasted beef, or use your slow cooker for an easy family dinner.

Here's how we'd cook it at True Bites, including temperatures, cooking times, preparation, resting and a few butcher's tips to help you get the best from your joint.

What is beef silverside?

Silverside is a lean beef cut taken from the hindquarter, specifically the outside of the rear leg. It has a firm grain and a clean, traditional beef flavour, making it popular for roasting, pot-roasting and cold sliced beef.

Because the muscle does plenty of work, silverside has a firmer texture than naturally tender cuts such as sirloin or ribeye. But that doesn't mean it can't make an excellent roast.

The trick is choosing the right cooking method and giving the beef a proper rest before carving.

Our Beef Silverside is prepared by our butchers from British or Irish beef and available in 1kg, 1.5kg and 2kg joints.

If you're interested in where this cut comes from and how it compares with topside, read our What Is Silverside Beef? guide.

What's the best way to cook beef silverside?

There are two ways I'd particularly recommend cooking silverside.

Traditional roasting works well when you want classic roast beef carved into slices for Sunday lunch. You need to be careful with the cooking time because silverside is lean and can dry out if overcooked.

Slow cooking or pot-roasting is a good option if you want softer beef cooked gently in stock or gravy. The moisture helps protect the joint during the longer cooking process.

Both methods can give excellent results. It really comes down to whether you prefer a conventional roast with a browned outside or beef cooked gently with a rich cooking gravy.

Ingredients

For a traditional roast beef silverside joint:

• 1.5kg beef silverside joint
• 1 tbsp olive oil or vegetable oil
• Sea salt, to taste
• Freshly ground black pepper
• 1 onion, quartered, optional
• 1 carrot, roughly chopped, optional
• 2 sprigs fresh rosemary or thyme, optional

Silverside has plenty of proper beef flavour, so I wouldn't go overboard with seasoning. Salt, pepper and a little oil are perfectly good enough for a traditional roast.

How to prepare beef silverside for roasting

Take the beef out of its packaging around 30 minutes before cooking, keeping it covered while you prepare the rest of your dinner. Don't leave raw meat sitting at room temperature for extended periods.

Pat the surface dry with kitchen paper, then rub lightly with oil and season generously with salt and freshly ground black pepper.

If your joint is tied with butcher's string, leave the string in place while it roasts. This helps the joint keep its shape and makes it easier to carve neatly afterwards.

You can place chopped onion, carrot and herbs in the bottom of the roasting tin if you want to add extra flavour to the cooking juices.

How to roast beef silverside in the oven

This is my preferred method when you want traditional roast silverside with a browned outside and neat slices.

1. Preheat the oven. Set it to 180°C / 160°C fan / Gas Mark 4.
2. Prepare the beef. Pat the joint dry, rub lightly with oil and season with sea salt and freshly ground black pepper.
3. Prepare the roasting tin. Place the beef in the tin, ideally on a small bed of chopped onion and carrot if using.
4. Roast uncovered. Place the joint in the centre of the preheated oven and use the cooking times below as a starting guide.
5. Check the temperature. Insert a clean meat thermometer into the thickest part of the joint. Cooking time will vary depending on thickness, weight and oven performance.
6. Remove from the oven. Once the beef has reached your preferred doneness, transfer it to a warm plate or carving board.
7. Rest the joint. Cover loosely with foil and rest for around 15–20 minutes.
8. Carve thinly. Remove the string if present, then slice across the grain before serving.

If you're using a thermometer, remember that the internal temperature can rise slightly while the beef rests.

Beef silverside cooking times

For a traditional roast at 180°C / 160°C fan / Gas Mark 4, use the following timings as an approximate guide.

These figures are based on traditional roasting estimates of approximately 20 minutes per 500g plus 20 minutes for rare, 25 minutes per 500g plus 25 minutes for medium, and 30 minutes per 500g plus 30 minutes for well done.

They're planning guides rather than guarantees. A compact, thick joint can cook differently from a longer, thinner joint of the same weight. A meat thermometer will give you a much more reliable result.

What internal temperature should beef silverside reach?

If you're roasting an intact whole-muscle joint of beef, you can cook it to your preferred level of doneness, provided the outside is thoroughly cooked and the meat has been handled safely.

These temperatures describe doneness rather than universal food-safety thresholds. Rolled, stuffed or mechanically tenderised joints require more thorough cooking, so follow the product's specific instructions and use an appropriate safe time-and-temperature combination.

Because silverside is lean, I generally wouldn't recommend cooking it further than necessary if you're after juicy roast beef slices.

How to slow cook beef silverside

If you're not bothered about a browned roast crust and would prefer something softer with a rich gravy, slow cooking is an excellent option.

Because silverside doesn't contain much internal fat, I recommend cooking it with some liquid rather than leaving it in a dry oven for hours.

For a 1.5kg joint:

1. Season the silverside with salt and pepper.
2. Heat a little oil in a large frying pan and brown the outside of the joint on all sides.
3. Place the beef in a slow cooker.
4. Add one sliced onion, two chopped carrots and around 300–400ml beef stock.
5. Add rosemary, thyme or a bay leaf if you like.
6. Cook on low for approximately 6–8 hours, checking that the beef is tender.
7. Remove the joint carefully and allow it to rest briefly before carving.
8. Use the cooking juices to make a rich gravy.

The exact cooking time will depend on your slow cooker and the size of the joint. Silverside is usually best sliced rather than pulled apart, although a very long cook can produce a softer, less tidy texture.

Can you slow cook silverside in the oven?

Yes, and this is a good method if you want a traditional pot roast.

Brown the beef in a hot pan, then place it in a lidded casserole dish with onions, carrots, herbs and enough beef stock to come partway up the joint.

Cover and cook at around 150°C / 130°C fan / Gas Mark 2 for approximately 3–4 hours for a 1.5kg joint, checking tenderness and liquid levels towards the end.

The aim is gentle, moist cooking. The beef should become tender without drying out, while the stock and vegetables develop into a lovely base for gravy.

How do you keep silverside beef moist?

This is probably the most important question when cooking silverside.

Because it's a naturally lean joint, there's less fat within the meat to protect it from drying out.

For conventional roasting, the main things are to avoid overcooking, use a thermometer and rest before carving.

For slow cooking, use a covered dish with stock or gravy and keep the cooking temperature gentle.

And whichever method you choose, don't carve the beef straight out of the oven. Give it a proper rest first.

Should you cover silverside beef when roasting?

For a traditional roast, I'd usually cook silverside uncovered so the outside develops some colour and flavour.

If it starts browning too quickly, you can cover it loosely with foil for part of the cooking time.

For a slow-cooked pot roast, covering the dish is important because it helps retain moisture during the longer cooking process.

Why is my silverside beef tough?

If silverside is tough, there are a few possible reasons.

It may have been overcooked and become dry, particularly if it was roasted without enough care. Alternatively, if you're pot-roasting it, the meat might simply need longer at a gentle temperature.

Silverside also has a fairly noticeable grain, so carving makes a difference. Slicing thinly across the grain shortens the muscle fibres and makes the beef easier to eat.

It's one of those cuts where a sharp knife and a little patience can make all the difference.

How long should silverside beef rest?

For a traditional roast, rest silverside for around 15–20 minutes before carving. Larger joints may benefit from a little longer.

Cover loosely with foil and place somewhere warm, but avoid wrapping it tightly enough to trap lots of steam.

Resting helps the meat settle and reduces the amount of juice lost when you start carving.

How to carve beef silverside

Use a sharp carving knife and cut the beef into thin slices across the grain.

If you're not sure which direction the grain runs, look for the long lines in the meat. Slice across those lines rather than following them.

Silverside is particularly good for thin carving, which makes it a great option for Sunday dinner and cold roast beef sandwiches.

What to serve with roast beef silverside

Silverside is a traditional roasting joint, so I'd serve it with all the usual Sunday dinner favourites.

• Crispy roast potatoes
• Yorkshire puddings
• Rich beef gravy
• Horseradish sauce
• Roasted carrots and parsnips
• Cauliflower cheese
• Seasonal green vegetables
• Mashed potatoes, especially with slow-cooked silverside

And don't forget the leftovers. Cold roast silverside makes excellent sandwiches with mustard, horseradish or a little pickle.

If you're comparing different roasting joints, our How to Cook Roast Beef article covers several popular cuts and their cooking methods.

FAQs

How long does beef silverside take to cook?

For a traditional roast at 180°C / 160°C fan, allow around 25 minutes per 500g plus 25 minutes for medium as a starting guide. A 1.5kg joint would therefore take approximately 1 hour 40 minutes. Check the centre with a thermometer.

What temperature do you cook silverside beef at?

For conventional roasting, 180°C / 160°C fan / Gas Mark 4 is a useful oven temperature. For a covered slow-cooked pot roast, a lower temperature of around 150°C / 130°C fan / Gas Mark 2 works well.

Can you slow cook silverside beef?

Yes. Silverside is suitable for slow cooking in a covered dish or slow cooker with stock and vegetables. The moisture helps prevent the lean meat drying out during a long cook.

How long does silverside take in a slow cooker?

For a 1.5kg joint, allow approximately 6–8 hours on low as a starting guide. Cooking time varies between appliances, so check the meat is properly cooked and tender before serving.

Should silverside be cooked rare or well done?

That depends on preference and how the joint has been prepared. An intact whole-muscle roast can be cooked pink with its surface thoroughly cooked, while rolled or stuffed joints should be cooked thoroughly according to their specific instructions. Silverside can become dry if overcooked.

Is silverside better roasted or slow cooked?

Both methods work well. Traditional roasting is ideal for neat roast beef slices, while slow cooking with stock produces a gentler, gravy-rich result.

Is silverside good for Sunday roast?

Yes. Silverside is a traditional lean roasting joint that works beautifully with Yorkshire puddings, roast potatoes and gravy.

How do I stop silverside from drying out?

Avoid excessive cooking, use a meat thermometer and rest before carving. For slow cooking, keep the joint covered with some liquid.

Can you freeze cooked beef silverside?

Yes. Cool cooked silverside promptly, divide it into suitable portions and freeze. Defrost in the fridge and reheat thoroughly if serving hot.

Final thoughts

Silverside might not be as glamorous as a rib of beef or sirloin joint, but it's a proper traditional roasting cut that's well worth knowing how to cook.

For classic roast beef, keep an eye on the internal temperature, don't cook it longer than necessary and always rest it before carving. For a softer pot roast, give it a gentle cook with stock and vegetables.

And if you've got any left over the next day, make yourself a proper roast beef sandwich. Sometimes that's almost as good as the Sunday dinner itself.

Ready to give it a go? Our Beef Silverside is hand-prepared by our butchers and available in 1kg, 1.5kg and 2kg joints.