How to cook silverside

Understanding Silverside

Silverside is a lean cut from the hindquarter of the cow. It's typically cured in a brine, which gives it its characteristic salty flavor and pinkish color. Before cooking, it's important to understand that this cut requires low and slow cooking methods to break down the tough muscle fibers.

Ingredients You'll Need

To cook silverside, you'll need:

• 1.5-2kg silverside joint
• Water (enough to cover the meat)
• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp mustard seeds (optional)

Preparing the Silverside

Before cooking, rinse the silverside under cold water to remove any excess salt from the curing process. This step helps to control the saltiness of the final dish. Some people prefer to soak it in cold water for several hours, changing the water periodically, to further reduce the salt content, but rinsing is usually sufficient.

Boiling the Silverside

This is the most common method for cooking silverside. Here's how:

1. Place the silverside in a large pot.
2. Add the onions, carrots, celery, bay leaves, and peppercorns.
3. Cover the meat completely with cold water.
4. Bring the water to a boil, then reduce the heat to a very low simmer.
5. Cover the pot and simmer for approximately 2-3 hours, or until the meat is very tender. A good rule of thumb is about 1 hour per kilogram of meat.
6. Check for doneness by inserting a fork into the thickest part of the meat. It should be easily pierced with little resistance.

Slow Cooking Silverside

Slow cooking is an excellent way to achieve incredibly tender silverside. Here's the process:

1. Place the silverside in your slow cooker.
2. Add the vegetables (onions, carrots, celery), bay leaves, and peppercorns.
3. Cover the meat with water.
4. Cook on low for 6-8 hours, or on high for 3-4 hours.
5. Check for doneness as described above.

Oven Braising Silverside

Braising in the oven results in a rich, flavorful silverside.

1. Preheat your oven to 160°C (320°F).
2. In a large Dutch oven or oven-safe pot, sear the silverside on all sides until browned.
3. Remove the meat and set aside.
4. Add the vegetables (onions, carrots, celery) to the pot and cook until softened.
5. Place the silverside back in the pot.
6. Add the bay leaves, peppercorns, and enough water or beef broth to almost cover the meat.
7. Bring to a simmer on the stovetop, then cover and transfer to the oven.
8. Braise for 3-4 hours, or until the meat is very tender.

Resting the Silverside

Once the silverside is cooked, remove it from the cooking liquid and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.

Carving the Silverside

Carve the silverside against the grain. This will shorten the muscle fibers and make it easier to chew. Use a sharp carving knife for best results.

Serving Suggestions

Silverside is traditionally served with boiled potatoes, cabbage, and carrots. It also pairs well with horseradish sauce, mustard, or a creamy white sauce. Leftover silverside can be used in sandwiches, salads, or pies.