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    • whistler-alison
    • By whistler-alison 28th Apr 06, 11:59 AM
    • 284 Posts
    • 117 Thanks
    whistler-alison
    • #2
    • 28th Apr 06, 11:59 AM
    • #2
    • 28th Apr 06, 11:59 AM
    Personally I would pot roast silverside or topside, as I would brisket, though I don't think it is as tasty. I don't think it makes a good "normal" roast - too dry. Or you could use it to make delicious salt beef. I did this few weeks ago with silverside and it was delicious.
    • taplady
    • By taplady 28th Apr 06, 1:55 PM
    • 7,155 Posts
    • 73,597 Thanks
    taplady
    • #3
    • 28th Apr 06, 1:55 PM
    • #3
    • 28th Apr 06, 1:55 PM
    Hi ! silverside makes a lovely roast ! I always wrap mine in silver foil and cook slowly, never had any problems with it.In fact we usually prefer this to topside for a sunday lunch!
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  • archived user
    • #4
    • 26th Jan 08, 6:37 PM
    Silverside of beef?recipes- beef olives?
    • #4
    • 26th Jan 08, 6:37 PM
    Hi my sister brought a piece of silverside of beef, butterfly cut?

    What can i do with it other than pot roast it as a big joint?

    I was thinking beef oives maybe,antone have a recipe or ideas
    thanks
    • frankie1star
    • By frankie1star 10th Apr 09, 10:30 PM
    • 832 Posts
    • 303 Thanks
    frankie1star
    • #5
    • 10th Apr 09, 10:30 PM
    silverside
    • #5
    • 10th Apr 09, 10:30 PM
    Both Waitrose and Sainsbury's have joints of silverside for sale. I bought one and cooked it yesterday having done a quick google for a recipe on waitrose.com.

    It was very good value, fed 4 inc 2 lads cost 7 approx, and lunches out of it too, but I found it to be very dense and not particularly tasty. Cooked it with loads of garlic, onions and a bottle of red, but the liquid just didnt seem to absorb into the meat.

    I seared it off first after having rubbed it with oil and seasoning, then slow cooked it for 31/2 hours, what could I have done better, would be tempted to buy another one if I could improve on it.

    Any suggestions
    • Butterfly Brain
    • By Butterfly Brain 10th Apr 09, 10:37 PM
    • 8,736 Posts
    • 61,001 Thanks
    Butterfly Brain
    • #6
    • 10th Apr 09, 10:37 PM
    • #6
    • 10th Apr 09, 10:37 PM
    I find that if I cook it in an enamel roaster with a lid on it helps to keep the meat tender. My favourite way is to fill half way up with water and then sprinkle the meat with some all purpose seasoning it is really tasty. HTH
    • 2boysmum
    • By 2boysmum 10th Apr 09, 11:44 PM
    • 389 Posts
    • 782 Thanks
    2boysmum
    • #7
    • 10th Apr 09, 11:44 PM
    • #7
    • 10th Apr 09, 11:44 PM
    We buy silverside every couple of weeks as DH loves it, I sprinkle a couple of oxo cubes on the top, then bung it in the oven for the recommended time on the pack. Makes a lovely gravy that way too! I also make sure the lid is on whatever roaster I use
    • frankie1star
    • By frankie1star 11th Apr 09, 5:03 AM
    • 832 Posts
    • 303 Thanks
    frankie1star
    • #8
    • 11th Apr 09, 5:03 AM
    • #8
    • 11th Apr 09, 5:03 AM
    Yep did all that, slow roasted with lid on....maybe I am comparing it a succulent roast and thats the problem, maybe its supposed to be like that.....it reminded me a little of saltbeef without the succulence.....just dense and dry, which isnt surprising as it has little or no fat
  • Olliebeak
    • #9
    • 11th Apr 09, 6:29 AM
    • #9
    • 11th Apr 09, 6:29 AM
    Silverside is also the cheapest beef on the deli counters - but it's one of those that you either like or dislike. I love it, but my OH doesn't.

    Have to admit that I've never bought and roasted a piece of it - probably for that very reason. I just reckon that if it's the cheapest on the deli, then it could be tricky to cook and get it tender.
    • choille
    • By choille 11th Apr 09, 9:56 AM
    • 6,599 Posts
    • 31,613 Thanks
    choille
    I always find it chuck - like old boot leather!
    • frankie1star
    • By frankie1star 11th Apr 09, 11:19 AM
    • 832 Posts
    • 303 Thanks
    frankie1star
    def not that tasty, even with a beautiful wine stock, just doesnt absorb the fluids.
  • 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
    • By frankie1star 11th Apr 09, 3:48 PM
    • 832 Posts
    • 303 Thanks
    frankie1star
    I will give it a go, but not hopeful
  • puddy
    Help!!!!How to roast beef - silverside
    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
    • By Barneysmom 24th Dec 09, 4:59 PM
    • 9,464 Posts
    • 24,285 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
    Barney is my border collie.
  • jinky67
    I have always found silverside to better than brisket

    Maybe our Scottish cuts are different?:confused:
    Once a Flylady, always a Flylady
    • sleepless saver
    • By sleepless saver 24th Dec 09, 5:01 PM
    • 2,701 Posts
    • 2,428 Thanks
    sleepless saver
    Don't panic.

    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
    • By sleepless saver 24th Dec 09, 5:05 PM
    • 2,701 Posts
    • 2,428 Thanks
    sleepless saver
    I have always found silverside to better than brisket

    Maybe our Scottish cuts are different?:confused:
    Originally posted by jinky67
    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.
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