Are you a fan of beef roasts? Have you ever heard of silverside beef?
This cut of beef is popular in many countries, but what is it called in the USA?
Silverside beef comes from the hindquarter of cattle and is known for its long fibrous “skin” of connective tissue that needs to be removed before cooking.
It’s a versatile cut that can be prepared as a roast, thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut.
In the USA, this cut is commonly known as outside or bottom round, but it’s also referred to as rump roast.
Let’s dive deeper into the world of silverside beef and explore its different uses and preparations.
What Is Silverside Beef Called In USA?
As mentioned earlier, silverside beef is commonly known as outside or bottom round in the USA. This is because traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top.
However, it’s important to note that the term rump roast is also used in the USA to refer to this cut of beef. It’s worth mentioning that this term means something different in countries using the British beef cut scheme.
Regardless of what it’s called, silverside beef is a popular choice for corning or brining in many countries, including the USA. It’s often used to make corned beef, which is a dish that has a long and proud tradition in American culture.
What Is Silverside Beef?
Silverside beef is a lean and boneless cut of meat that comes from the hindquarter of cattle, situated just above the leg cut. This cut of beef is called “silverside” in the UK, Ireland, South Africa, Australia, and New Zealand because of the long fibrous “skin” of connective tissue (epimysium) on the side of the cut, which looks silver in color. The primary muscle in this cut is the biceps femoris.
Silverside beef is usually boned out from the top along with the topside and thick flank, and it’s commonly prepared as a second-class roasting joint. It can also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland, and New Zealand, silverside beef is often used for corning or brining, making it a popular choice for making corned beef.
Silverside beef is a versatile cut that can be prepared using various cooking methods according to the requirements of the dish being prepared. Chefs often use salt and pepper as the most common seasonings when preparing this meat. Some chefs prefer to braise the meat before slow-roasting it in the oven to make it as juicy as possible.
The thin layer of fat surrounding silverside beef ensures that it stays moist during cooking as it turns into liquid and drains into the meat. Because this cut doesn’t contain any bones, it’s often sliced into individual steaks for easy cutting. Silverside beef is usually roasted in the oven as a whole joint and then served with a sauce and vegetables. It’s a popular choice for Sunday roast dinners when cooked correctly.
The Origin Of Silverside Beef
Silverside beef gets its name from the “silverwall” on the side of the cut, which is a long fibrous “skin” of connective tissue that has to be removed as it is too tough to eat. This cut of beef comes from the hindquarter of cattle, just above the leg cut. The primary muscle in silverside is the biceps femoris.
Silverside beef is commonly known as such in the UK, Ireland, South Africa, Australia and New Zealand. It’s a boneless cut taken from the back end of the cow, between the rump and tail. Chefs use many different methods of preparing and cooking the joint, according to the requirements of the dish they are making.
In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so that the name “silverside” is often used to refer to corned beef (also called salt beef) rather than any other form of the cut. The common method of preparation is being boiled and left simmering for several hours. With the addition of onions, potatoes and other vegetables this results in a meal that is effectively identical to the New England boiled dinner.
Silverside beef has become an important part of American cuisine as well. Corned beef made from silverside beef is a staple dish during St. Patrick’s Day celebrations in many parts of America, especially in areas with a strong Irish heritage. While corned beef may not be an Irish national dish, it has become a tradition for Irish immigrants in America to consume corned beef and cabbage on this holiday.
The Characteristics Of Silverside Beef
Silverside beef is a cut of beef that is taken from the hindquarter of cattle, just above the leg cut. It is a large, lean, boneless cut of meat with a course-grained texture. The primary muscle in silverside beef is the biceps femoris.
One of the defining characteristics of silverside beef is the “silverwall” on the side of the cut. This is a long fibrous “skin” of connective tissue (epimysium) which has to be removed as it is too tough to eat. Silverside beef also has a thin layer of fat surrounding it, which helps to keep the joint moist during cooking. The congealed fat turns into liquid and drains into the meat, making it juicier when fully cooked.
Silverside beef is usually prepared as a 2nd class roasting joint or thinly sliced for minute steak or beef olives. It can also be split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, it is the cut of choice for corning or brining, so much so that the name “silverside” is often used to refer to corned beef (also called salt beef) rather than any other form of the cut.
When preparing silverside beef for cooking, chefs usually season and braise the meat before slow roasting it in the oven. Salt and pepper are the most commonly used seasonings, but other seasonings can be added in some cases. The meat is shallow-fried in oil to brown it all over before being placed in the oven. This closes off the pores in the meat and prevents fat from being lost during cooking.
How To Prepare Silverside Beef
Preparing silverside beef is a simple and rewarding process that can yield a delicious and tender roast. Here’s how to prepare it using two different methods:
Method 1: Roasting
1. Preheat the oven to 220°C.
2. Rub the rolled silverside joint with beef dripping and sprinkle with plenty of salt and pepper.
3. Put the joint into a roasting tin and into the hot oven for 15 minutes to brown.
4. Reduce the oven temperature to 180°C.
5. Add onions, garlic, and thyme around the beef with about 100ml of water.
6. Cover with foil and cook for about 1 1/2 hours for medium, basting from time to time and adding a little more water if necessary.
7. Uncover the meat for the last 15 minutes of cooking.
8. Remove the meat to a warm serving dish to rest with the onions and garlic, cover well, and keep it warm.
9. Slice the beef and serve a couple of slices per person with the soft onions, a piece of garlic, and your choice of vegetables.
Method 2: Braising
1. Heat oven to 160C/140C fan/gas 3.
2. Rub the meat with 1 tsp of oil and plenty of seasoning.
3. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins.
4. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
5. Lift the beef onto a plate, splash the wine into the hot casserole, and boil for 2 mins.
6. Pour in the stock, return the beef, then tuck in the carrots, celery, and bay leaves, trying not to submerge the carrots too much.
7. Cover and cook in the oven for 2 hrs, turning the beef halfway through cooking.
8. Meanwhile, thinly slice onions, heat 1 tbsp oil in a pan and stir in the onions, thyme, and some seasoning.
9. Cover and cook gently for 20 mins until the onions are softened but not colored.
10. Remove the lid, turn up the heat, add butter and sugar, then let the onions caramelize to a dark golden brown, stirring often.
11. Remove thyme sprigs then set aside.
12. When the beef is ready, it will be tender and easy to pull apart at the edges.
13. Remove it from the casserole and snip off strings.
14. Reheat onion pan, stir in flour and cook for 1 min.
15. Whisk floury onions into beefy juices in casserole to make a thick onion gravy.
16. Taste for seasoning. Add beef and carrots back to casserole or slice beef and bring to table on platter with carrots to side and gravy spooned over.
Silverside beef can be prepared using either of these methods depending on your preference or available equipment. Whichever method you choose, make sure to use quality ingredients and follow these simple steps for a delicious meal that is sure to impress your guests!
Different Ways To Cook Silverside Beef
Silverside beef is a versatile cut of meat that can be prepared in a variety of ways. One popular method of cooking silverside beef is to boil it and leave it simmering for several hours. This results in a meal that is similar to the New England boiled dinner, which typically includes onions, potatoes, and other vegetables.
Another way to prepare silverside beef is to thinly slice it for minute steak or beef olives. This involves cutting the beef into thin slices and quickly frying them in a pan. The more marbling the meat has, the better the result when it’s fried.
In South Africa, silverside beef is often used to make biltong, a form of dried and cured meat. To make biltong, the beef is seasoned with spices and vinegar, then hung up to dry for several days. This results in a flavorful and tender meat that can be eaten as a snack or added to dishes for extra flavor.
In Australia and New Zealand, silverside beef is often prepared as a 2nd class roasting joint. It may also be split in two to produce a salmon-cut, which involves cutting the beef lengthwise down the middle and opening it up like a book. This results in a larger surface area for seasoning and cooking, making it ideal for roasting or grilling.
