Beef Silver Side

Silverside is cut from the outside of the hind leg, a lean joint with a fat cap on one side and a fine, even grain. It is best known as the traditional corning (corned beef) cut, but it also makes a good lean roast when cooked no further than medium rare. Around 29g protein and low in fat per 100g. To roast, sear at 200C then cook at 160C to an internal 55 to 58C and rest 20 minutes; to corn it yourself, brine for 5 to 7 days then simmer gently for around 3 hours until tender. It is also the classic cut for biltong and jerky thanks to its leanness and even shape. Always carve thin, against the grain.