Pot roasting beef. Hi Lindsay I'm never very successful cooking beef.. I have a joint of silverside and I'm roasting it according to delia's recipe as we speak. The problem is I never no when it's done.. If after the three hours it is still slightly tough should I continue to cook it longer at the low temperature or will that Just further overcook it? Any advice would be greatly appreciated!
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.