Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. It’s named after the silver wall of connective tissue that sits on the side of the cut, removed before cooking. Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve it fat side up, across the grain to ensure maximum tenderness.

Beef Corned Silverside Raw

1 Kilogram