Silverside

Silverside corned beefWhat is Silverside?

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name because of the “silverwall” on the side of the cut. This is a long “skin” of connective tissue, which has to be removed as it is too tough to eat. In 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.

 

 

 

 

How to cook silverside

  • 1 joint of silverside corned beef
  • 1 carrot
  • 2 celery sticks
  • 2 leeks
  • 1 teasp. peppercorns
  • 250ml dry cider
Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg or until the meat is tender. Leave in the liquid until ready to serve.