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Beef Silverside

Beef Silverside

Our freerange, local Beef Silverside is pickled in house using time-honored techniques. Delight in tender, juicy slices of this classic cut for a wholesome, delicious meal.

1kg: 4-6 people

Freerange, Grassfed, Beef

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Roast in the oven for about 25-30 minutes per 450g for medium-rare at 160°C


1.5 to 2 kg (3.3 to 4.4 pounds) beef silverside roast
2-3 cloves of garlic, sliced
2-3 sprigs of fresh rosemary or thyme (or 1-2 teaspoons of dried)
Salt and freshly ground black pepper
Olive oil
2 onions, sliced (optional)
2 carrots, sliced (optional)
2 celery stalks, sliced (optional)
1 cup beef stock or red wine (or a combination of both, about 1/2 cup each)

Prepare the Meat: Take the beef silverside out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly.

Preheat the Oven: Preheat your oven to 180°C (350°F) for a conventional oven or 160°C (325°F) for a fan-forced oven.

Season the Meat: Make small incisions in the meat using a sharp knife and insert the sliced garlic and sprigs of rosemary or thyme into the incisions. Rub the entire roast with olive oil and season generously with salt and pepper.

Sear the Meat (Optional): In a large, oven-safe pan or skillet, heat a bit of oil over medium-high heat. If you have chosen to add onions, carrots, and celery, you can sear the meat in the hot oil for a few minutes on each side until it's browned all over. This step adds flavor but is optional.

Roast the Beef: Place the roast in a roasting pan or the skillet if it's oven-safe. If you didn't sear the meat in step 4, simply place the seasoned roast in the pan. Add any optional vegetables around the roast. Pour the beef stock or wine (or a combination) into the pan.

Cover and Roast: Cover the roasting pan with aluminum foil or a lid and place it in the preheated oven. Roast the beef silverside for about 20 minutes per 500g (1 pound) for medium-rare or longer if you prefer it more well-done. Use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 55-57°C (130-135°F).

Rest the Meat: Once the roast is done, remove it from the oven, tent it loosely with foil, and let it rest for at least 15-20 minutes. This resting period a

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