The secret to ‘fork-tender' corned silverside
There are some things in life that will always remain a mystery to me:
Why orange snakes are apricot flavoured (this just makes no sense).
Why some people think hot Milo is better than cold (you simply can't achieve the mandatory 1:1 milk to Milo ratio if it's hot).
And why silverside isn't considered a premium cut of beef (let's discuss).
What actually is silverside?
Silverside is a cut of beef that comes from the outer side of the beast's back leg. It's known for being lean, tough, and covered in a silvery membrane (hence the name). It really is a meat that needs to be cooked low and slow. Which, by all accounts, puts it in the non-premium cuts category.
But, despite this, I would like to put up an argument for silverside being a particularly premium cut (mainly, I really like it).
A 'premium' eating experience
Okay, so firstly I'd like to begin by pointing out that my definition of 'premium' may differ from the norm. For me, 'premium' is all about the eating experience. If it's good, then to me it's a premium cut (and I won't hear otherwise).
When it comes to said eating experience, silverside scores top marks – especially when corned just like in this corned silverside recipe. It's full of flavour, melts in your mouth, can be served in a gazillion different ways, and most importantly, it's just yum, yum, yum.
Do I feel like I'm having a premium eating experience when eating silverside? You better believe it.
There's a gazillion ways to serve silverside
The other premium thing about silverside is that there are just so many options when it comes to serving it. You could go super traditional and dish it up with a side of cabbage, bulk it up with some mashed potatoes, steam some vegies to hit your daily 5, or even opt to smother it in a white sauce or gravy. Some even opt for cold salads and bread on those warmer summer nights.
This feels like a premium selection of serving options to me.
It's so tender it's already melted in my mouth
Ok, so here's the thing that really tips silverside into the premium category for me: it's SO TENDER. After following our corned silverside recipe, you're going to end up with meat that is truly falling off your fork. Yes, it takes a bit of time, but the payoff is absolutely worth it.
And, if you're after a little secret hack to make your silverside even more tender, our food writer Natasha Shaw has you covered:
'Be sure to rest the meat in the cooking liquid for 20-30 minutes after the cooking time has ended, as this will allow the silverside to reabsorb some of the liquid, making for succulent slices.'
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