Cold baked silverside of beef

Light meals cookbook

Light meals cookbook, 93pp.
by Kim MacDonald
Treasure Press, London, 1971
Cooking on page 32

This is a cookbook that I will release into the wild. I’d never cooked from it until I gave myself the page-32 challenge, and I’ll most likely never cook from it again.

I paid $1.50 for it at a secondhand bookstall. The recipes are very simple, so maybe it would serve a junior or newbie cook well, but it’s not for me. At least the page-32 challenge made me look through it carefully.

Baked silverside

Cold baked silverside of beef

Ingredients
5–6 lb. silverside of beef or top sirloin roast (salted)
2 carrots
2 onions
1 clove of garlic crushed
1 bay leaf
6 peppercorns
2 cloves
8 fl oz beer or red wine

Method
Soak the beef in cold water for at least 2 hours before baking it.

Place the beef in a large ovenproof casserole or pot-roaster.

Peel the carrots and onions, cut into chunky pieces and add to the casserole. Add the crushed garlic, bay leaf, peppercorns, cloves, beer or wine and sufficient cold water to cover the beef.

Cover and cook in a moderately slow oven for 3–4 hours or until tender. Test with a skewer or a fork, it should come out easily if the meat is cooked.

Baked silverside

Remove the beef and place in a large bowl. Put a plate or a board on top and a heavy weight. Leave to stand overnight if possible.

Serve beef cold with a fruit chutney, tomato salad and green salad.

Note: The stock may be used to make a delicious chilled soup.

How it played out
I used a 3-pound silverside of beef, and the full amount of all other ingredients (using beer rather than  wine). Also cut the cooking time in half.

Verdict
I haven’t made corned silverside for ages and was really looking forward to this. Sadly, the meat turned out really dry and with very little flavour.  The broth was bland too, so I tossed it.  Luckily, the cardamom mustard and the two page-32 dishes I made to serve on the side—escalavida (Spanish-roasted vegetables) and bean sprout and sesame salad—were fantastic.

This has been my first disappointing page-32 recipe. Don’t bother saving or recommending it. Just send commiserations! 😦

As an aside, the recipe on page 16 looks suspicious—grapes with mushrooms, yoghurt and sugar? Strange. Not game to look at page 64. 🙂

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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6 Responses to Cold baked silverside of beef

  1. What a bugga, TRUE! What do you think went wrong? As I always believe in failures, there is always something to learn too!
    Cheers! Joanne

    • leggypeggy says:

      I don’t think anything really went wrong. It was probably an inferior cut of meat (not price-wise) and short on flavourings. I must look up the recipe I used to use.

  2. Rhonda says:

    I haven’t cooked corned beef for years (The Kitchen Hand isn’t keen), but Mum was a dab hand at it. I know that neither Mum or I ever soaked it first, and it was cooked on top of the stove, not in the oven. That cooking time also seems very long for that amount of beef, and that piece looks very lean – Mum’s always had a layer of fat on the top section of the meat. Maybe those few things combined resulted in it tasting dry? Maybe you’ll now have to make Corned Beef Hash with it…?

    • leggypeggy says:

      Yep Rhonda, you’ve got it—soaking, baked in the oven, lack of fat and cooking time. My Kitchen Hand isn’t keen on corned beef either, so no wonder I hadn’t made it for years. Just glad that page-32 recipe out of the way. So are the three dogs who ate the leftovers.

  3. Pingback: Marinated bean sprout and sesame salad | What's cooking on page 32

  4. Pingback: Escalavida (Spanish-roasted vegetables) | What's cooking on page 32

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