09
May
It was cooked at 60C 140F for 10 hours and finished by sauteing in a little butter while blowtorching it. Depends on size of carcase Approximate yield.
It is one of the 2 main muscles to make up the silverside.
Salmon cut silverside beef. Named because of its shape which resembles a salmon. It is one of the 2 main muscles to make up the silverside. This is a Scotch Beef single lean and cylindrical muscle of long muscle fibres.
Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers. Depends on size of carcase Approximate yield. This time I sous vide cooked a 750g joint of salmon cut silverside beef a common roasting joint.
It was simply seasoned just coated it with english mustard and salt and pepper. It was cooked at 60C 140F for 10 hours and finished by sauteing in a little butter while blowtorching it. Season with salt and pepper or the seasoning of your choice.
Roast in a preheated oven at gas mark 7220c for the first 20 minutes then turn your oven down to gas mark 3160c and continue cooking for 15 minutes per 450g if you like your meat rare or 20 minutes per 450g for medium. Clarification needed It may also be thinly sliced for minute steak or beef olives or split in two to produce a salmon-cut. In South Africa Australia Ireland and New Zealand silverside is the cut of choice for making corned beef so much so that the name silverside is often used to refer to corned beef rather than any other form of the cut.
Salmon cut beef is a beautifully lean cut of British beef. Its taken from a single muscle in the cow making it a fantastic choice for a beef roasting joint not unlike the silverside beef joint. Because its such a lean cut it reduces waste and means you get maximum meat for your money.
The Salmon Cut is removed from the main Silverside. Here we have the Salmon Cut that must have no more than 15mm of fat at any point. The Silverside has its internal fat pocket removed.
And the silver gristle is removed from the Silverside. The finished Silverside is the vacuum packed ready for distribution. Preheat the oven to 200Cgas mark 6 or if using the sous vide method preheat a waterbath to 57C 2 To prepare the beef add the oil to a large pan and once hot add the silverside fat-side down.
Allow the fat to slowly render down until it turns a deep golden colour. A cheaper cut of beef from the rear of the animal. Its very lean and contains no bone making it a good cut to braise or boil in a stew or casserole or to make mince.
Beef stew with fluffy. The salmon cut comes from the larger cut of beef known as the silverside which is from the cows hindquarters and has a layer of fat resembling fish skin. Morrisons Beef Salmon Cut Joint For an open dish cooking steaks or fillets Ive read you bake in a preheated 350 degree oven for 17 minutes per inch of fish.
Silverside Salmon Cut 1042 1737 Salmon cut named so because the muscle is shaped like a salmon. A smaller joint ideal for 2 people. Season the meat and place in a roasting tray and cook on the middle shelf of the oven.
Medium cook for 20 minutes per 500g plus 20 minutesSalmon Cut Beef is cut from a single muscle and similar to silverside it is a great carving joint. Exceptionally lean for a roasting joint there is minimum waste and full a full-on succulent flavour. The salmon cut is a round long shaped muscle that is actually connected to the Silverside.
During preparation a technique used by butchers is used called seaming. Seam butchering is used to cut along the seam between two muscles preserving the meat rather than cutting it. Beef Joint - Pre-heat oven to 200CFan 190C400FGas Mark 6.
Season the meat and place in a roasting tray and cook on the middle shelf of the oven. Medium - cook for 20 minutes per 500g plus 20 minutes. Well done - extend cooking time.
Buy Silverside Salmon Steak from Salmon Cut of Beef. For Free Range Beef like Silverside Topside and more British Meat contact Farmerâs Choice. 1 Today Im sous vide cooking a 750g joint of salmon cut silverside beef a common roasting beef joint that is idea for cooking this way Recipe by Jerry Pank 5 ingredients.