Silverside
Silverside is a cut from the hindquarters of the cow that is large and lean, with little in the way of fat marbling. Silverside is frequently used to produce Corned Beef which involves brining over several days and them slow cooked with a stock and vegetables such as onions, carrots, and celery. Bay leaves and cloves are often added with black pepper corns to enhance the flavour.
Silverside is a cut from the hindquarters of the cow that is large and lean, with little in the way of fat marbling. Silverside is frequently used to produce Corned Beef which involves brining over several days and them slow cooked with a stock and vegetables such as onions, carrots, and celery. Bay leaves and cloves are often added with black pepper corns to enhance the flavour.
Silverside is a cut from the hindquarters of the cow that is large and lean, with little in the way of fat marbling. Silverside is frequently used to produce Corned Beef which involves brining over several days and them slow cooked with a stock and vegetables such as onions, carrots, and celery. Bay leaves and cloves are often added with black pepper corns to enhance the flavour.