COOKING SILVERSIDE BEEF - COOKING SILVERSIDE

Cooking silverside beef – Cooking times for pork ribs.

Cooking Silverside Beef

silverside beef

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name because of the “silverwall” on the side of the cut. This is a long fibrous “skin” of connective tissue, which has to be removed for it is too tough to eat. The primary muscle is the biceps femoris.

cooking

(cook) prepare a hot meal; “My husband doesn’t cook”
The practice or skill of preparing food
Food that has been prepared in a particular way
the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
(cook) someone who cooks food
The process of preparing food by heating it

Dinner: Roast Beef and Veggies

A fine chunk of marinated silverside from Woolies of all places, roasted to medium/well to suit the audience, served with roasted baby Lady Cristal tatties and carrots. Gravy was based on reduced pan juices deglazed with balsemic. Served (for the big people) with a Clontully Pinot. Very well recieved 🙂

Prime cuts of beef

… topside and silverside.