Beef Silverside

allydowd

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut.

Brisket is a cut of meat from the breast or lower chest.

Totally different.

lindadykes

Silverside is a totally different cut to Brisket, and to my opinion neither make a rubbish joint. Throughout the year my choice of beef joint is always brisket, I slow roast it with about 1 inch of water in the bottom of the tin, and covered in foil - it is one of the tastiest cuts and makes super gravy.

I always celebrate solstice with a big family meal and generally choose Silverside for that. We had our Silverside on Tuesday evening as a big celebratory roast and it was fantastic - so much so that despite me buying a large piece it all got eaten and there was no leftovers for me and DH next day! My butcher gave me an extra piece of fat with the meat as it can be a somewhat lean cut, I just popped this fat on the top of the joint and roasted the meat at 200C for 3 hours.

rosekitten

myself I perefer silverside to topside,got mine
in M&S because their beef this chrristmas has
been as cheap as anywhere else.they had topside
and silverside,noticed that most were looking for
silverside amongst them,so its not just me.
Dont worry you have a nice piece of meat there
cook it slow and steady and it will be lovely

sleepless_saver

So - how did it turn out on the day?

aliasojo

I always opt for silverside, it's the only cut I can cook and it ends up tender...everything else ends up like shoe leather.

make_life_easier

I got a piece of silverside, roasted it in tin foil with an oxo and water for 3 hours and it turned out beautiful.:j

Penelope_Penguin

jenner wrote: »

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.

Neither silverside or brisket are rubbish We often cook silverside pot-roasted, and IMHO, it's a tastier and more economical joint than many more expensive ones

As this has fallen from the front page of OS, I'll add this to the existing silverside thread to keep ideas together.

Penny. x

thriftmonster

Brisket I pot roast - yum!! Topside I cook super rare - think 45mins in a hot oven - and serve cold. Silverside used to defeat me - but now I cut it into thin slices, bat them out, stuff for beef olives and braise - very good.

Generali

Personally, I'd lard it with a larding needle and roast it.

2boysmum

We put whole carrots on the bottom of the dish, half filled with water, sprinkled with a couple of oxo cubes then cook it very, very slowly. This was the way a friend who is a chef recommended we cook it and it is very tender