A silverside cut of beef is also referred to as brisket in Australia. However, it's commonly retailed in the United States as bottom round, and tends to be on the tough side. However, if properly prepared, it won't be. The secret lies in the marinade, which will render the silverside roast juicy and tender enough to melt in your mouth.
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Things you need
- 1.81kg. silverside roast
- Beer or apple cider
- Vegetable oil
- Garlic powder
- Black ground pepper
- Instant beef bouillon
Combine 1 ½ cups of beer or apple cider, 1/3 cup vegetable oil, 1 tsp salt, ¼ tsp garlic powder and ¼ tsp ground black pepper in a small mixing bowl.
Tenderise the silverside roast by pricking its surface thoroughly with a fork. Set it in a deep glass bowl. Pour the beer marinade over the roast. Cover it and refrigerate for at least 12 hours, turning it occasionally.
Preheat the oven to 163 degrees C. Set the silverside on a rack in a shallow pan, fat side up. Reserve 1 cup of the marinade. Insert a meat thermometer into the centre of the roast so that the tip doesn't rest in fat. Roast uncovered about 3 hours, or until the thermometer registers 71.1 degrees C.
Place the roast on a warm platter. Heat the reserved marinade in a small saucepan over medium. Shake ¼ cup of water, 2 tsp instant bouillon and 2 tbsp flour in a small covered container. Whisk gradually into the hot marinade until the gravy is smooth. Bring the gravy to a boil, stirring constantly. Boil and stir for 1 minute.
Serve up to 12 with the silverside roast, gravy, small green peas with pearl onions and a crisp garden salad.