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.
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
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.
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.