Category: Meat - Beef
Season: All:
Silverside is a cut of beef from the hindquarter of a cow, just above the leg cut. It gets its name because of the "silverwall" on the side of the cut. This is a long fibrous "skin" which has to be removed for it is too tough to eat.
Silverside is boned out from the top along with the topside and thick flank.
It is a 2nd class roasting joint, or may be sliced for minute steak or beef olives, or split in two to produce a salmon-cut.
In most parts of the U.S. this cut is known as bottom round , as it comprises the bottom portion of the beef round.
In Australia, 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.
Topside and Top Rump are very lean cuts of beef for slow roasting.
Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones.
Silverside and, again, top rump
Are both good for pot roasting, too.
The principle of pot roasting is long, slow cooking of the meat in a fairly heavy cooking pot (with a tight-fitting lid) in a small amount of liquid which can be stock, wine or cider.
This creates a steamy atmosphere inside the closed pot, which keeps the joint moist as it cooks. Herbs and Vegetables may be added too, sometimes the meat is marinated first.
The finished dish should be very tender and succulent
Matching Beef to wine table
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