If you’re familiar with my Meat Cuts by the Numbers chart, you’ll probably recognize this cut no matter where you came from before moving to Israel. For anyone that likes a nice,juicy, red-in-the-middle roast beef, it’s as easy to prepare here as it is anywhere.
There is a bit of work to do when preparing this type roast beef. The layer of silverskin on the top of the roast needs to be removed, or the roast will shrink into a meatball when cooking. Using a sharp slicing knife, separate a corner of the silverskin from the meat. Holding firmly with your fingers (and with the aid of a towel of your hands are too slippery), slice the silverskin away with a firm back and forth motion while angling the blade up into the silverskin. This will enable you to remove the sliverskin with minimal loss of meat from the roast.
If you don’t have butcher’s twine available, when putting it in the pan for the oven, set the roast on its narrow side. Push the roast down into a rounder shape so it cooks more evenly.
The Roast Beef
A #4 roast beef can range in size from 1kg to over 5kg. It gets its name "Silver Tip Roast" from the pointed end and flap of silverskin.
Removing the Silverskin
Silverskin is a layer of connective tissue. If left on the roast, it will contract when heated, shrinking the size of the roast considerably.
Patting the Meat Dry
Using a paper towel, pat the meat dry. This will ensure that your seasonings will adhere to the meat while cooking,
Season the Roast
Starting with salt and pepper, season the roast. If you like, add additional seasonings like garlic powder and paprika.
Ready for Cooking
Put the roast into an oven-proof tray on a bed of carrots, onions and celery. Add enough red wine into the bottom of the pan to almost cover the vegetables. Cook the roast covered for 30 minutes at 250°C (475°F). Uncover and cook for another 15-25 minutes, depending on the weight of the roast.
Slicing the Roast
Allow the roast to rest for 10 minutes before slicing. Slice as thinly as possible to serve. As the slices of roast are exposed to air, they will turn a deeper shad of red.