Silverside Cooked for you

Angus Silverside of Beef is a lean, boneless cut with less marbled fat than other cuts and a wide-grained texture. It’s similar to topside, but slightly tougher, so it’s best when cooked for longer on a lower heat to achieve tenderness. Silverside makes the perfect base for an economical, healthy meal - just add a salad or some vegetables for a well-rounded midweek dinner. 

Here’s a great way to cook silverside, with only a few basic ingredients required.

Ingredients:

2.2kg silverside

2 carrots, peeled and coarsely chopped

2 celery stalks, trimmed and roughly chopped

1 onion, halved and coarsely chopped

1 tablespoon whole black peppercorns

6 whole cloves

Method:

Step 1

Place the silverside in a large saucepan. Add the carrots, celery, onion, peppercorns and cloves. Cover with plenty of cold water at least 1 inch above the meat and bring to the boil over medium-high heat.

Reduce heat to medium and simmer uncovered, skimming the surface occasionally to remove any floating fat, for 2 hours or until silverside is tender. Remove from heat. Drain and discard the vegetables and spices.

Step 2

Cut the silverside across the grain into thin slices. Serve with your choice of sauce and fresh vegetables, maybe potatoes (roast or boiled), carrots, green vegetables.