Approx. 1 kg (serves 4–5) · £18 (equivalent to £18/kg)
From our own Welsh Black cattle, reared on grass on our hill farm and hung on the bone for around 3 weeks. Silverside is a lean, firm-textured joint from the outside of the hind leg, with a good beefy flavour. It’s at its best cooked gently in liquid.
Brown all over, then pot-roast covered with stock and vegetables for about 2½ hours at 150°C (130°C fan). Carve thinly across the grain. Sold fresh, it’s also the traditional joint for brining at home to make your own salt beef.
Vacuum packed fresh, use within 11 days or freeze.
Approx. 1 kg (serves 4–5) · £18 (equivalent to £18/kg)
From our own Welsh Black cattle, reared on grass on our hill farm and hung on the bone for around 3 weeks. Silverside is a lean, firm-textured joint from the outside of the hind leg, with a good beefy flavour. It’s at its best cooked gently in liquid.
Brown all over, then pot-roast covered with stock and vegetables for about 2½ hours at 150°C (130°C fan). Carve thinly across the grain. Sold fresh, it’s also the traditional joint for brining at home to make your own salt beef.
Vacuum packed fresh, use within 11 days or freeze.