Beef Silverside

Gunna

Lol i can never cook silverside tender or juicy it always ends up tough and chewy.........really put me off spending money on it when we don't enjoy it but we love beef !!

Tesco used to do a fozen joint of beef in the foil tin it cooked succulent and was gorgeous not really cheap, it was about £5.00 and served 4 but it certainly was the nicest beef and cooked so simply.....like all good things they discontinued it

I would love to know how to cook silverside tender and juicy.....

Olliebeak

I've just googled 'How to cook silverside' and got a pile of websites with suggestions. May be worth OP's while checking some of them out. One of them suggests using a Slow Cooker for about 9 hours.

frankie1star

I will give it a go, but not hopeful

puddy

We bought a joint of silverside beef in Asda the other day. We didnt know what silverside was and stupidly chose this option even though there were others like topside and rump (it was all £4 per kilo)

having got it home and now wondering how to cook it tomorrow, we discover that silverside is another name for brisket and it makes a rubbish joint.

HELP!!!!!!!!!!! it cost bluddy 12 quid and we need to make a 'traditional' roast out of it tomorrow. What do we do? I have a slow cooker and we have beer, should we cook it in beer for a few hours? Any other options? I really want succulence if poss

its just over 3 kilos with a nice lot of fat on top

thanks

Barneysmom

Yup, do that, cook it overnight in the slow cooker.
If you think a piece of beef is going to be tough, just add about half a teaspoon of vinegar to the liquid you're cooking it in, it helps to break down the sinews.....

I usually make a pint of gravy (Bisto Best for beef gravy granules) and cook it very slowly in that - it comes out a treat

jinky67

I have always found silverside to better than brisket

Maybe our Scottish cuts are different?

sleepless_saver

Don't panic:D.

Put it in slow cooker, add 2 finely chopped onions, and about half a cup of soy sauce. I have mine on for about 6-8 hours (high for an hour or two, then low), but cooking time will depend on your slow cooker. Turn it over half way through cooking time. It will be brilliant, and will make its own gravy as a bonus.

puddy

should we pr1ck it? would a savoury marinade be better than a sweet one like beer?

is there any possibility of frying the fat bit after cooking to get it crispy? or will this ruin it?

thanks everyone

sleepless_saver

jinky67 wrote: »

I have always found silverside to better than brisket

Maybe our Scottish cuts are different?

Yes, I think it's a bit more tender than brisket too, but prefer it slow cooked to roast unless it's sliced really thinly.

jinky67

sleepless_saver wrote: »

Yes, I think it's a bit more tender than brisket too, but prefer it slow cooked to roast unless it's sliced really thinly.

See I can thin slice:p

i always roast mine in foil with a little water for a couple of hours in a low oven...after browning in the pan