Silverside

Silverside, primarily in British usage, refers to a cut of beef taken from the outer part of the hind leg, above the shin and below the topside. It is a lean, relatively tough cut, known for its rich flavour but often requiring slow cooking methods such as braising or pot-roasting to tenderize it sufficiently. It is often sold boneless and can be used in a variety of dishes, from traditional roasts to sliced for cold cuts.

Silverside meaning with examples

• For Sunday lunch, the family enjoyed a slow-cooked silverside roast, seasoned with herbs and vegetables. The aroma filled the house all afternoon. After hours of cooking, the silverside became tender and perfect for serving alongside Yorkshire puddings and gravy.
• The butcher recommended silverside for a classic salt beef recipe. Its lean nature made it ideal for brining. The slow cooking transformed the silverside into a succulent and flavourful dish. It was paired with crusty bread and mustard.
• Preparing for a buffet, the caterer selected silverside for thinly sliced cold cuts. The cut was cooked to perfection before it cooled and then was easy to slice. The guests were delighted with the delicious and lean cold cuts from the silverside.
• When searching for affordable beef cuts, the chef considered silverside. He knew that with the proper technique he could easily turn a piece of silverside into a mouth-watering dinner. Marinating and slow roasting the silverside made it into a restaurant-worthy dish.