Salmon-cut beef, an elongated roast that weighs between 2 and 3 pounds and comes from the upper hindquarter of the animal, has a shape like a fish's body. Steaks cut from it have a horseshoe-like form, similar to salmon steaks. Although salmon-cut roasts are taken from the back end of the cow, they're not like a typical rump roast, bottom round or top round. Salmon-cut roasts are a British retail cut taken from the silverside, which is part of the round in U.S. beef retail-cut terminology. Salmon-cut roasts have no gristle, so you can grill or roast them.
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Prep the Meat
Brine salmon-cut beef in 1 gallon of water and 1 cup of kosher salt for 24 hours before you cook it. Or pack about a 1/4-inch-thick layer of kosher salt on the meat and let it cure in the refrigerator for 24 hours.
Marinate the meat for four to 12 hours to incorporate the flavor of a spice blend, marinade or spice paste, if desired. The 24-hour salting gets the beef as tender as it can get, so marinating at this point only adds flavor and is optional.
Take the roast out of the refrigerator at least one hour before you want to cook it and let it sit at room temperature. Scrape off the salt or excess marinade, and pat it dry with paper towels.
Tie the roast crosswise at 1 1/2- to 2-inch intervals with butcher's twine.
Heat the oven to 450 Fahrenheit. Coat the salmon-cut roast with oil on all sides. Insert an oven-safe thermometer in the roast if you have one.
Position the roast on a roasting rack and pan, and place it in the oven. Roast salmon-cut roast at 450 F until seared and browned, about 30 minutes, then lower the temperature to 250 F.
Cook the roast at 250 F until it reaches an internal temperature of 130 F for medium rare, or about 45 minutes; cook to 135 to 140 F for medium, or about 55 minutes.
Take the roast out of the oven and tent a piece of aluminum foil over it. Rest the salmon-cut roast for about 10 minutes after you take it out of the oven and transfer it to a carving board.
Cut the twine from the roast. Slice the roast crosswise against the direction of the grain into 1/4-inch-thick slices for the most tenderness and serve immediately.
Set half of your grill to cook on low and the other half to cook at medium-high. If you have a charcoal grill, pile the lit coals on one side of the charcoal grate.
Lay the roast on the hot side of the grill and cook until it's seared and golden brown all over, about 10 to 12 minutes, turning frequently.
Move the roast to the cooler side of the grill and cook it for about 45 minutes -- or about 20 minutes per pound -- with the lid closed for medium rare, or until it reaches 130 F. Cook the roast for about one hour for medium, or to an internal temperature of 135 to 140 F.
Take the roast off the grill and transfer it to a carving board. Tent a piece of aluminum foil over it.
Rest the roast for about 10 minutes after you take it off the grill. Cut the twine from the roast and slice it crosswise against the direction of the grain into 1/4-inch-thick slices. Serve immediately.