I would say no. There just isn't enough fat on silverside, and it could end up shrunken and tough as old boots. I would recommend pot roasting:

This recipe would be fine for your 1kg joint. It would comfortably serve 4.

(By the way, I like browning the meat, and sometimes dust it all over with salt, mustard powder and flour before frying.)

Pre-heat the oven to 170C

- Pat the beef dry and rub it with oil, salt and pepper.
- Place a casserole or roasting tin over a high heat, and quickly brown the beef all over. Remove it to a plate.
- Throw some chopped root veggies, garlic, and some hardy herbs, such as rosemary, thyme and bay into the casserole/tin.
- Sprinkle over a tablespoon of plain flour or corn flour.
- Pour in either half a bottle of red wine, 400ml of beef stock, or a mixture of both, and bring to the boil.
- Place the beef back in the casserole/tin, and cover with a lid, or a double layer of foil.
- Cook in the oven for 2 hours.
- Remove the beef to a warmed plate to rest, and cover with foil then a tea towel.
- Spoon off any excess fat from the casserole/tin, and strain the cooking juices into a clean pan. If the sauce is too thin, you can boil it hard for a couple of minutes to reduce.

Hope this helps.

Last edited by john_lee (Thu 29 Jul 10 7:33pm)

Hey there

Your butcher is correct but, it depends on the beef!
I work for a very good family run butchers in Devon and we breed all our own red ruby and find that our silverside is perfect for a quick hot roast, in fact I have a piece in the oven as I type this! I have my oven at about 200 degrees C, season the joint with plenty of good salt and pepper and blast mine for about 10mins a lb. Its the resting thats a big part of it (at least 30mins resting) as this keeps the meat gently cooking and should end up tough.