
THE CUT
Silverside comes from the hindquarter of the animal just above the leg. It is named after the silver wall of connective tissue that sits on the side of the cut which is removed before cooking. As this cut comes from well-exercised muscles it needs the gentle moist cooking method of corning.
HOW TO COOK
Corned silverside is best cooked in a pot of water on the stove top with the water just covering the meat. Extra flavourings can be added into the pot such as sliced onion, garlic cloves, bay leaves, celery and fresh herbs such as parsley or thyme. It is best to keep the heat to a simmer so that the meat remains tender. As a guide, cooking time is about 25-30 minutes per 500g or until the meat is fork tender. Carve the meat fat side up, across the grain for maximum tenderness and serve with your favourite vegetables.