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.