WENKE VIR DIE GAARMAAK VAN “SILVERSIDE” BEESVLEIS
Marilize Hauptfleisch Fourie:
Dagsê, ek het ‘n “silverside” braaistuk om gaar te maak vir Sondag. Enige raad asb sodat dit nie te veel krimp en droog is nie. Dankie solank.
Elize Aucamp:
Die vleis moet kamertemperatuur wees voor dit gaargemaak word (nie koud of yskoud nie). Plaas dit in die koue oond in ‘n toe bak met vloeistof en laat dit warm word saam met die oond. Ongeveer 1 uur op 180ºC, daarna op veel laer tempertuur – so 150ºC. Gaarmaaktyd hang af van die gewig van die vleis?
Natasha Prinsloo:
Lae hitte, oornag in die oond.
Elwie Schoeman:
Ek maak ‘n sous van tamatiesous, blatjang en Worcestersous, giet dit oor die vleis en bak dit in ‘n baksakkie in die oond.
Tersia Stols:
Prik ‘n paar gate in die vleis en stop dit met repies varkspek en knoffel.
Hulda Grobler:
Stadig in ‘n baksakkie in die oond.
Valerie Ronquest:
In ‘n ysterpot met pynappelsap oor, stadige hitte in die oond.
Anco Pretorius:
Met enige vleis is ‘n termometer die antwoord. Die interne temperatuur vir vleis moet ongeveer tussen 50 – 55ºC wees. Dan is dit lekker sappig en medium tot medium-rou.
Jo-Anne Potgieter:
Koop gemaalde beesvet, meng met knoffel en kruie en stop dit in die “silverside” of “topside”. Ek vryf die biefstuk met Engelse mosterd voor ek dit stop met die vet.
Anna Marie Du Pisani:
Ek stop die “silverside” met baie strepies spek en potbraai dit of toegedraai in foelie oornag op lae temperatuur in die oond.
Lazya Oosthuizen:
Vryf die biefstuk met koekmeel, sout, peper en pietersielie. Warm olie in ‘n pot op die stoof en braai die biefstuk aan alle kante. Draai die hitte op laag en voeg kookwater by en laat dit stadig kook. Roer elke nou en dan om te keer dat die vleis nie vasbrand op die bodem. Voeg later aartappels of enige groente na smaak by. Sny die biefstuk in skywe en kook en kook dit verder in die sous. Absoluut heerlik. Bedien met rys, stampkoring of enige stysel en natuurlik soet pampoen of patats.
ROASTED SILVERSIDE
- 1 silverside beef joint
- salt and freshly ground black pepper
- olive oil or vegetable oil
- herbs and spices for seasoning (such as rosemary, thyme, garlic, or mustard) optional
Preheat the oven to 180°C for a conventional oven or 160°C for a fan-assisted oven.
Place the silverside joint on a cutting board and season it generously with salt and freshly ground black pepper. You can also rub it with olive oil and any optional herbs or spices you like for added flavor.
If you want to add extra flavor and color to the meat, you can sear the joint in a hot, ovenproof pan with a little oil for a few minutes on each side until it’s browned. This step is optional but will enhance the flavor.
Place the seasoned or seared silverside joint in a roasting pan. If you seared it in a separate pan, transfer it to the roasting pan. Cover the joint loosely with foil.
Roast the silverside in the preheated oven for about 20 minutes per 450 grams of meat.
For medium-rare meat, aim for an internal temperature of 57 – 60°C, or adjust to your desired level of doneness.
Once the silverside is cooked to your liking, remove it from the oven, cover it with foil, and let it rest for about 15 – 20 minutes. This resting period allows the juices to redistribute, resulting in a juicier and more tender roast.
After resting, carve the silverside into thin slices, cutting against the grain for maximum tenderness. Serve with your favorite sides, such as roasted vegetables, mashed potatoes and gravy.
Remember that cooking times can vary depending on your oven and the size of the silverside joint, so it’s a good idea to use a meat thermometer to check the internal temperature for precise doneness.
Enjoy your deliciously roasted silverside joint!
Recipe shared by Franco Dippenaar
Elsabie Templeton:
Slow cooked overnight just about completely covered in beef stock, Pinotage, chopped tomatoes, garlic, onions and carrots. I had a whole dish of meat juices to cook down to a flavorful gravy. Perfect lunch with roast potatoes, carrots slow cooked with the meat and steamed beans.
Photo: Elsabie Templeton
