whats the best way off cooking siverside of beef?

Answer 1

pot roast with onion, carrot, turnip, stock, wine and anything else you fancy, then pop in the oven. great with mash and dumplings

Answer 2

Best Corned Beef/ Silverside on the Planet.

4 servings 17 min 15 min prep

2 kg piece corned beef (silverside works well too)
2 oranges
2 tablespoons golden syrup
40 whole cloves
2 bay leaves
pepper

Take the corned beef/silverside out of the plastic wrapping and wash it off in cold water. (makes it less slippery and easier to handle).
Take the Whole cloves and stick the little spike part of each clove well into the meat. (sometimes you need to make a little hole into the meat with the point of a veggie knife in order to get it in) Stud the entire piece of meat evenly with cloves, using more than 40 of them if necessary).
Put the Golden Syrup into the bottom of a large tall saucepan (I use a big soup pot).
Put the meat into the pot, add the bayleaf and pepper, halve the oranges and squeeze them to get some juice out over the meat, drop the squeezed oranges into the pot as well.
Cover with water and simmer for 1.5 to 2.5 hours depending on how big the piece of meat is -- even a small bit does really well on low for 1.5-2 hours. Top up the water if necessary.
Take out and rest the meat for 10 minutes. Pick out what cloves you can (they are really there for flavour, not to be eaten) Cut accross the grain. (if you do it the wrong way your "slice" of meat will fall into 1000 tinly pieces so just turn the meat around and cut at right angles to your first cut if that happens.).
Cut it into thin slices. Serve with mustard sauce (if you can already keep your hands from nibbling it off plate).
Prepare to taste corned beef like you've never tasted it before -- ummmmm --.
Serves 4 in theory, but I have to confess that DH and I we could eat one small one each. LOL nibble, nibble, just a litttttttle bit more, nibble, nibble, opps , gone!
Served cold, it also makes great sandwiches -- but in our house there's rarely enough left over to make a sandwich :).

Answer 3

if you cook silverside, you should roast it.

put it in a dish season it with salt and plenty of pepper, add about an inch of water to the dish and cover it in foil.

you have got to cook it quickly, silverside isnt like brisket where yu leave it over night, the packet should say how long, i think its about 30 mins per 500g plus 30 mins, but im not sure.

for the last 20 min take off the foil and drain the juice, that way the meat will go crispy on the outside, and you will have juice for your gravy

Answer 4

Silverside roasts beautifully. Smear the top and sides with ready prepared mustard, place in baking tray. I add some water around the inside of the pan to prevent fat splashing the oven and then drain that off later to add to gravy. Roast gently to prevent any toughness and enjoy. I set oven at 180 degrees and time depends on weight of joint.

Answer 5

The best way to cook silverside of beef is in a pressure cooker.
Don't roast silverside of beef it ends up tough.

Answer 6

Beef Cuts and Methods of Cooking

Shin (foreleg) and leg (hindleg) are lean meat with a high proportion of connective tissue. Suitable for stews, casseroles, stock, soup and brawn.

Neck and Clod are usually cut into pieces and sold as stewing 'steak' or mince.

Silverside traditionally is salted and sold for boiling. Today, more often sold for roasting but, because it is lean, needs constant basting.

Fore rib is the traditional cut of roast beef and is sold on the bone or boned and rolled.

Wing rib is a popular roasting joint, but often boned, sliced and sold as frying or grilling steaks.

Sirloin is a tender and delicious cut of beef, sold on the bone or boned and rolled with or without the fillet, for roasting. The fillet is the smaller 'eye' on the inside of the rib bone, which is usually removed. It is sold in slices as fillet steak, or whole for Beef Wellington. Sirloin steaks are slices of the larger 'eye' of the lean. "Sirloin" so called because Henry VIII Knighted it as the beef he liked best.

Chuck and blade steak is a large, fairly lean cut of high-quality meat, removed from the bone and sold as 'chuck steak'. Suitable for braising, stewing and pie fillings.

Thick flank (top rump) is a lean cut suitable for roasting, pot roasting and braising or, when sliced, for braising and frying.

Thin flank is ideal for braising and stewing. Often salted or pickled. Frequently sold minced.

Brisket, sold either on the bone or boned and rolled, is suitable for braising or boiling, and is often sold salted. Good served cold.

Thin ribs and thick ribs, usually sold boned and rolled, are ideal for braising and pot roasting. Rump is an excellent large lean and tender cut, sold in slices for grilling and frying.

Topside, a lean cut of beef, with little or no fat, is often sold with a layer of fat tied around it. It can be roasted or pot roasted.

Steaks are slices of the most tender cuts of meat, such as sirloin, fillet, rump, tournedos, chateaubriand, T -bone, porterhouse, entrecote and filet mignon (see below).

Flash fry is a term used for slices from lean cuts which have been passed between knife covered rollers. This makes the meat more tender and reduces the cooking, i.e. can be flash (quickly) fried.
enjoy

Answer 7

Gerry g nice and slow wrapped in foil 20 minutes per pound (in weight) plus twenty minuts extra. Then open up the foil and then roast for about an hour.Mmm can I come for tea please? Or are you posh and say dinner? Use the juices for gravy flavour.

Answer 8

Marinade for 24 hours in light ale and then slow roast.
The ale keeps it plump and you do not end up with a shrivelled up lump of chewy meat.

Answer 9

roasted

i put the meat in tin and a bit of water so it kind of steams as well as roasts with a bit of pepper and covered with foil

always gets polished off here anyway!!

Answer 10

this joint can be roasted, but is best casseroled if tenderness is desired, and is eminently suitable for salting and boiling.