How to cook silverside (2024)

FAQs

How is silverside cooked? ›

Place the silverside in a large saucepan. Add the carrots, celery, onion, peppercorns and cloves. Cover with plenty of cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, skimming the surface occasionally, for 2 hours or until silverside is tender.

The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.

Silverside of beef makes for a very good roasting joint and 1kg comfortably serves 4-5 people and makes the most delicious Sunday roast or special treat. A lean, boneless cut of meat that features only a little marbled fat and a wide-grained texture.

Well basically they're the same thing – just a different cut of beef. Corned beef is traditionally made using the brisket, an inexpensive cut of meat that is perfect when slow cooked. Silverside is made using topside which has slightly less fat.

Silverside is from the inside of the leg in the rear quarter. It is much less fatty than a brisket and the best part is the 'eye', which is what they often make pastrami from. Both pieces are often corned or brined which is why some people think they are the same thing.

Silverside may not be considered a popular cut which is why it's cheaper than other cuts of beef. Best cookery methods are slow roasting roasting and braising. Best cookery method is slow roasting.

1. Not Rinsing the Meat Before Cooking. If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.

When you're done cooking the corned beef, make sure you slice against the grain of the meat. This will produce a more tender result; if you slice with the grain, you'll find a more tough and stringy texture when you chew.

The bottom line: If you're a traditionalist, go ahead and keep boiling away. But baked corned beef is definitely worth a try.

Silverside: Beef silverside also known as Top Round in the U.S. is a lean, tough cut of meat from the hind part of the animal. It gets its name because of the “silver wall” on the side of the cut. This is a long fibrous “skin” which has to be removed as it is too tough to eat.

Why is silverside so tough? ›

Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue (epimysium) which has to be removed as it is too tough to eat. The primary muscle is the biceps femoris.

Here are some common ways to cut a silverside joint:

This is useful for dishes like stews, kebabs, stir-fries, or beef pot pies. Steaks: Silverside can be cut into steaks, similar to how you might cut a steak from a different part of the cow. These steaks can be grilled, pan-fried, or broiled for a quick meal.

To calculate cooking times, for rare cook for 20 minutes per 450g plus 20 minutes. Medium, cook 25 minutes per 450g, plus 25 minutes and for well-done cook 30 minutes per 450g and an extra 30 minutes.

Corned silverside is best cooked in a pot of water on the stovetop with the water just covering the meat. Extra flavourings can be added into the pot such as sliced onion, garlic cloves, bay leaves, celery and fresh herbs such as parsley or thyme.

In our opinion, silverside has a huge amount to offer in the culinary stakes, and its economical price point makes it a great choice.

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut.

Corned beef silverside is a type of beef that has been cured in salt to preserve it. It is usually cooked and served as a cold cut, thinly sliced and served on sandwiches and salads. The flavor is slightly salty and has a slightly sweet taste as well.

Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.