Silverside requires gentle, moist cooking to produce a tender and delicious dish. It’s something you might like to slowly simmer away on weekends (because it takes a long time) and use the meat for a raft of different dishes through the week.
It is delicious served with new potatoes and creamy horseradish sauce with a side of greens. Or in tortillas with coleslaw. Leftover Silverside is scrumptious in fritters and heavenly on fresh bread sandwiches with a smear of chutney. Get creative!
Here we’ve filmed Chef Shane Johnson demonstrating his easy method to slowly cook Silverside. You can then enjoy it in any way you choose. It’s so good!
