Beef ?

[cherrybomb]

I bought a large joint of silverside beef half of it I roasted for Boxing day, the other half i have frozen intending to roast it for New years day. But it was so tough we couldn't eat it for dinner and had to have left over turkey instead. We still couldn't eat the beef when it was cold and so it was wasted. Is there any way I can tenderise the other half to make it edible ?
Thanks in advance

[shaneystar2]

Buy yourself a slow cooker.. ..you will never have tough meat again ..ever !!
You could try marinading it some red wine .Personally I think silverside is only good for pot roast .If it was bought in a supermarket it is probably tough because they don't hang the meat for long enough like a proper butcher does.
Or cut your losses and cube it up and make a casserole with it and buy a nice piece of rib of beef to roast .

[fairkatrina]

The easiest solution is to cook it from frozen, that way the defrosting ice keeps it tender. This is perfectly safe as long as it is piping hot through, as beef can be eated practically raw without adverse affects. This is a particularly good way of cooking if you dislike your beef being overcooked (personally if it's not pink I won't eat it because it gets so chewy). Just cook it for slightly longer (add an extra 5 mintues per lb or so) but keep checking it, because if it's cooked too long it goes just as tough.

[BBWCHATT]

This old lady's personal experience with tough beef - is to cook it very low and very slow and very long - either totally sealed in aluminum foil or in the slow cooker. Cooking it medium or rare is usually not a possibility.

From our Food Network here in the USA:

http://web.foodnetwork.com/food/web/searchResu lts?searchType=Site&searchString=tenderize&sit e=food&gosearch=Search

[Alibobs]

I would go with Shaney - a pot roast or casserole is the only answer for silverside

[mike_jln]

agree with shaneystar, try using newcastle brown instead of red wine for a change, tenderises the meat & makes the gravy delicious.

[maxi2]

Try this. Thaw it out completely. Put it in a casserole dish with some chopped onion, carrot and celery. Sprinkle the meat with salt and cover the meat up to one third with water (or wine or a mix of the two). Slow cook in the covered casserole dish at about 150C for 3-4 hours. The end result should be divine with some real horseradish sauce and a bottle of something red.

[gina32]

i think you must have had a "rogue" joint because silverside is usually quite nice, but if you want a really nice joint of beef have silverside salmon cut, that is really nice

[BBWCHATT]

Cherry - if it isn't too much trouble - and if you have the time - could you please let us know if we gave you what you needed or if we need to keep looking?

Thanks for your help.
BBWCHATT

[cherrybomb]

I wrapped it in foil and slow roasted it in the oven and it was slightly better but as gina32 suggested I think it must have been a 'rogue' joint as I had not had any previous trouble with beef.
Anyway since then I have learnt my lesson and been buying my meat from our local butcher rather than the supermarket and it's all been melt in the mouth beautiful.
Thanks for asking