Corned beef silverside is great for a family dinner or for sandwiches the next day, served with mustard and/or pickles.
Corned beef silverside is a lean cut of beef from the hindquarter of the cow, known for its mild flavour and tender texture when cooked slowly. This cut is ideal for boiling or slow-cooking.
Corned beef silverside is a high-protein, low-carbohydrate option, making it suitable for various dietary preferences and needs. A typical serving provides approximately 130 calories, 24.5 grams of protein, and 3.5 grams of fat per 100 grams.
At McKays Family Butchers, we pride ourselves on offering premium-quality corned beef silverside. Our meat is sourced from trusted suppliers and prepared with care to ensure the best flavour and tenderness.
Corned beef and silverside are often used interchangeably, but they aren’t the same. Silverside refers to a specific cut of beef from the hindquarters, while corned beef is the result of curing silverside (or other cuts) with salt and spices. They are related, but not identical.
The best method for cooking tender corned beef is slow boiling or simmering. Place the corned beef in a large pot, cover it with water. Add 1/2 cup of white or apple cider vinegar, 2 bay leaves and about 8 whole cloves along with two tablespoons brown sugar, salt and pepper and one cut up onion. Bring to a boil. Reduce the heat and simmer for 2.5 to 3 hours, ensuring the meat becomes tender.
Yes, you can roast corned beef silverside, although it’s typically boiled. To roast, preheat your oven to 180°C (350°F). Place the silverside in a roasting pan, season it with your preferred spices, and roast for approximately 1.5 to 2 hours, basting occasionally.
