Silverside is one of those cuts that doesn’t get enough credit. It’s affordable, it feeds a crowd, and when you cook it right it’s genuinely good. The problem is most people have only had it overcooked and oversalted, which puts them off for years.
That’s worth fixing. Silverside is a reliable, hardworking cut and once you know how it works, it becomes one of the most useful pieces of beef in your freezer.
What is Silverside?
Silverside comes from the hindquarter of the animal, from the outside of the rear leg. It’s a lean, well-worked muscle with a tight grain and very little fat marbling. That tight grain is why it needs either gentle, slow heat or enough liquid to keep it from drying out.
It’s the same cut used for corned beef. If you’ve had corned silverside, you’ve already eaten it. You just might not have known what the cut was called.
How to cook Silverside
There are four reliable methods. Which one you choose depends on how much time you have and what result you’re after.
Boiling (corned silverside)
The traditional method. Silverside is brined first, then simmered low and slow in water with aromatics. Done right it’s tender, flavourful, and slices cleanly. Done wrong — too fast, too hard — it goes tough and salty. The key is keeping it at a gentle simmer, not a rolling boil.
Slow cooker
The easiest method and very forgiving. Low heat over six to eight hours breaks down the muscle fibres and produces beef that’s tender all the way through. Works with or without brining. Good for a weeknight meal you set up in the morning.
Oven roast
Low and slow in a covered dish with liquid. Similar result to the slow cooker but with a little more control. Good if you want to finish it uncovered for the last twenty minutes to develop some colour on the outside.
Pressure cooker
Faster version of the boiling method. Cuts the cook time down significantly. The result is slightly different in texture to a long simmer but still tender and good.
Slow Cooker Silverside — step by step
This is the method most people find easiest, especially if you’re cooking for a family on a weeknight.
- Take the silverside out of the fridge thirty minutes before cooking.
- Pat it dry and season with salt and pepper.
- If you have time, brown it in a hot pan first. This step isn’t essential but it adds flavour.
- Place it in the slow cooker with one sliced onion, two cloves of garlic, a splash of apple cider vinegar, and enough beef stock to come halfway up the meat.
- Cook on low for seven to eight hours. Don’t lift the lid.
- Rest the meat for fifteen minutes before slicing.
- Slice against the grain. Always against the grain with silverside.
Tips for cooking Silverside
- Low and slow is the rule. High heat makes it tough every time.
- Always slice against the grain. It makes a noticeable difference to how tender it feels on the plate.
- If you’re boiling corned silverside, rinse it under cold water first. It removes excess surface brine and stops the final dish being oversalted.
- Rest it before you slice. Fifteen to twenty minutes minimum.
- The cooking liquid is worth keeping. It makes a good base for a sauce or gravy.
What to serve with silverside
Silverside is straightforward to pair. Mashed potato and steamed vegetables is the classic for a reason. It also works well with roasted root vegetables, a simple white sauce or mustard sauce, or sliced cold the next day in sandwiches. The leftovers are often better than the original meal.
Silverside recipes
For the full method with ingredients and quantities:
- Corned Silverside Recipe
- Slow Cooker Silverside Recipe (coming soon)
Where to get silverside
Silverside is included in The Jillaroo and The Jackaroo beef boxes. Shop our beef boxes here.