About this Recipe
This is a perfect way to use leftovers from Sunday roast or cook a piece especially for a delicious supply of cold beef for sandwiches and salads.
1 cut of silverside or topside
Pre heat the oven to 200°C (392°F/Gas 6).
Season the meat place in a roasting tin and drizzle with a little olive oil.
Add a splash or water, stock or wine in the tin to prevent the meat from drying out.
Place the lid on the tin or cover with foil.
Sizzle in oven for 30 minutes.
Turn the oven down to 160°C (320°F/Gas 3).
Cook for 1.5 hours for a medium size cut. This gives a medium to well done result or you can adjust cooking times to suit your taste and/or size of cut.
For perfect slices wait until meat has cooled completely before slicing with a well sharpened knife.