Frequent question: How long should you cook Silverside?

Place the silverside in a large saucepan. Add the carrots, celery, onion, peppercorns and cloves. Cover with plenty of cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, skimming the surface occasionally, for 2 hours or until silverside is tender.

How long do you cook silverside per kg?

Method 1: Put corned beef into a large pot of cold water. Bring to the boil, then remove meat and pour off all water – this removes a lot of the impurities and excess saltiness. Refill the pot with cold water, bring back to the boil, reduce the heat and simmer gently for about 1 hour per kilo.

Can you cook silverside too long?

When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender. Instead: Regardless of the cooking method, corned beef is best cooked over low heat.

How do you cook a 500g silverside beef joint?

Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Continue roasting for 20 minutes per 500g reaching a core temperature of minimum 56°C for a medium rare roast.

Why is my silverside beef tough?

Beef has a lot of collagen in it, and that’s what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.

How do you know when silverside is cooked?

If you’re unsure if the meat is ready, try piercing it with a fork. If the fork easily penetrates the meat it’s done, otherwise it will need a bit longer. As a general rule, silverside takes between 25 to 30 minutes per 500 g.

Does beef get softer the longer you cook it?

Match the cut to the cooking method

But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F.

Can you eat undercooked silverside?

Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done.

Which is better silverside or topside?

Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. … Traditionally sold rolled and tied, Topside makes a good, roasting joint full of beefy flavours.

What temperature should silverside be when cooked?

Lean meat such as Filet Mignon, pork silverside, pork tenderloin, sirloin steak and beef silverside should be roasted at 150–160ºC.

How do you make silverside tender?

Place the silverside in a large saucepan. Add the carrots, celery, onion, peppercorns and cloves. Cover with plenty of cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, skimming the surface occasionally, for 2 hours or until silverside is tender.

How do you tenderize silverside beef?

6 Ways to Tenderize a Tough Cut of Meat

1. Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. …
2. Harness the power of salt. …
3. Use an acidic marinade. …
4. Consider the kiwi. …
5. Give it some knife work. …
6. Slow cook it.

How do you tenderize a silverside joint?

9 Genius Ways to Tenderize Any Cut or Kind of Meat

1. 8 Surefire Ways to Tenderize Meat (Plus a Controversial One) Pound it into submission. …
2. Use Your Muscle. …
3. Cook It Long and Low. …
4. Use Fruit Enzymes. …
5. Dry-Age Meat for Tenderness. …
6. Let the Knife Do Some Chewing for You. …
7. Use Baking Soda. …
8. Use Salt as a Tenderizer.