• Recipes

    Make it

    All Recipes

    Make it

    Beef Recipes

    Make it

    Lamb Recipes

    Make it

    Pork Recipes

  • The Scotch Difference

    Discover

    Scotch Beef PGI

    Discover

    Scotch Lamb PGI

    Discover

    Specially Selected Pork

  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Menu
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Share on facebook
Share on twitter
Share on linkedin

Discover

Roast Silverside of Beef with Yorkshire Puddings and Gravy

Thanks for your rating
{{ errors.first('comment_author') }}
{{ errors.first('comment_author_email') }}
Select to add your rating
Roast beef and Yorkshire puddings is a real family favourite. Impress family and friends with this classic roast.

How to cook & Ingredients

20 mins
2.5 hours
Serves 6

Kcals 627

Protein 69g

Fat 20.7g

Carbs 40g

Sugar 7g

Salt 1.8g

Ingredients 

1.5 kg boned and rolled Scotch Beef silverside

1 tbsp beef dripping or butter

1 tsp salt and some freshly ground black pepper

8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven)

4 heads garlic, halved horizontally

A few sprigs of thyme

225 g plain flour

Pinch salt

2 medium eggs

300 ml milk mixed with 200 ml water

Beef dripping

For the gravy to add to the pan juices:

100 ml red wine

2tbsp port (or redcurrant jelly)

100 ml water

1 tbsp Dijon or English mustard

Buttered spinach to serve.

Cooking Method

For the Yorkshire Puddings:

  • First make the Yorkshire pudding batter.

    1
  • In a large bowl mix the flour and salt, make a well in the centre, break in the eggs and hand whisk in half the liquid, gradually incorporating the flour as you whisk until you have a smooth thick batter with no lumps.

    2
  • Stir in the remaining liquid and leave to stand. You will need a 12 hole muffin tin for the puds.

    3
  • Put 1/2 a teaspoon of beef dripping into each of the muffin cups.

    4

For the Beef:

  • Preheat the oven to 210°C. Rub the rolled silverside joint with the beef dripping and sprinkle with plenty of salt and pepper.

    1
  • Put the joint into a roasting tin and into the hot oven for 20 minutes to brown. Then reduce the oven temperature to 170°C.

    2
  • Add the onions, garlic and thyme around the beef with about 100 ml of water.

    3
  • Cover with foil and cook for about 2 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking.

    4
  • Remove the meat to a warm serving dish with the onions and garlic, cover well and keep it warm. Increase the oven temperature to 210°C.

    5
  • Place the muffin tin in the oven until the fat is very hot, stir the batter well, then 2/3 fill each muffin cup and return to the oven for about 20 minutes until well risen and golden brown. They should feel firm and in no danger of collapse, so leave them in a little longer if necessary.

    6

For the Gravy:

  • Meanwhile make the gravy.

    1
  • Discard any fat from the surface of the pan juices, and with the pan over a medium heat stir in the wine and gather up all the sticky bits, add the water and the port or redcurrant jelly and when melted simmer to reduce the liquid a little.

    2
  • Add the mustard and stir until thickened. Taste and season as necessary.

    3

To Serve:

  • Slice the beef and serve a couple of slices per person with the soft onions, a piece of garlic, the Yorkshire puddings and a spoon or two of gravy and your favourite green leafy vegetable, such as spinach.

    1
Download Recipe
Download Ingredients
  • This does seem like an awful long time to be cooking this cut. Perhaps frying it off in a pan is more effective than putting the oven on max? Seem to have left out the flour from the instructions and, scrap the port - jam is way more effective and less of a waste. ;)
    Chris
  • Absolutely delicious. Cooked exactly as suggested as I had not cooked silverside in a long time & know it can be tough if not cooked properly. It needed more attention than most but well worth it & the gravy was stunning. Will definitely do again thank you
    Sandra Wetson
  • Please either change your instructions or publish my review so that other will not make the mistake
    Rigley
  • Why would you salt a silverside when cooking its already full of salt from the brine
    Mal

Find your Local Butcher

Buy your meat locally at one of our Scotch Butcher’s Club members. 

VIEW ALL

Discover

Scotch Beef PGI

DISCOVER MORE

Discover

Scotch Lamb PGI

DISCOVER MORE

Discover

Specially Selected Pork

DISCOVER MORE

Discover similar recipes

{{ recipe.post.post_title }}

{{ recipe.post_meta.preparation_time }}
{{ recipe.post_meta.cooking_time }}
{{ recipe.post_meta.serves }}
No results found.
cotch

Subscribe to our newsletter

Get the latest Scotch Recipes, news and competitions

Subscribe
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts
Menu
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts

© All rights reserved Scotch Kitchen 2019

Facebook-f
Twitter
Youtube
Instagram

Made with ❤ by mtc.

  • Your saved recipes