For beef lovers, few roasts satisfy quite like a perfect silverside. This cut shines when slowly braised or roasted, yielding fork-tender meat in a rich gravy. Silverside has a devoted following across the globe, from the UK to Australia and beyond. But what do Americans call this regal cut? Let’s decode the name game around silverside beef.
Silverside By Any Other Name
In the United States, silverside goes by a couple of common aliases. These include:
- Bottom round
- Outside round
- Rump roast
Bottom round or outside round are the most frequently used terms for silverside in the States. However, some butchers and cooks also refer to it as rump roast.
The naming variations stem from differences in butchering styles In the traditional British cuts, silverside comes from farther back on the cow, above the leg American butchering tends to divide the round primal further for retail cuts.
No matter what name it goes by, this cut comes from the muscular hindquarter near the rump. When prepared properly, it delivers the same rich, succulent roast beef experience.
Why “Silverside”? Anatomy of the Cut
So how did silverside get its appellation? The distinct look of the uncooked cut gives a clue.
On one side of silverside is a long, thick band of connective tissue that appears silvery-white. This tissue shrinks and partly melts into the meat when cooked, keeping it moist. But in raw form, it looks like a sparkly silver stripe.
Silverside also goes by other regional names abroad like silver bottom round or silver outside round. But the common thread is the telltale silver sheen.
Prized for Pot Roasting and Corned Beef
Silverside’s sturdy connective tissue makes it ideal for wet cooking methods. The collagen melts into succulent gelatin during slow braising, stewing, or pot roasting. When cooked gently for hours, it transforms from tough to meltingly tender.
This also makes silverside a top choice for corned beef. The cut takes well to brining and pickling. When simmered beyond well done, the meat shreds into perfect salty strands.
In Ireland, Australia, South Africa, and other countries, silverside and corned beef are synonymous. Americans also turn to silverside’s close cousin, the bottom round, for quintessential corned beef.
Roasting Tips for Juicy Perfection
While pot roasting accentuates silverside’s luscious texture, roasting concentrates its beefy flavors. For a celebratory roast, keep these tips in mind:
- Tie into a uniform shape to cook evenly
- Brown the meat first for a crusty exterior
- Roast covered at 300°F, then uncovered at 400°F to finish
- Let rest 30 minutes before carving
When prepared with care, silverside makes a holiday-worthy roast beef. The smoky outer layer gives way to a pink, extraordinarily juicy interior.
Slicing Silverside for Steaks
For an everyday meal, silverside can be portioned into quick-cooking steaks. Look for a roast with good marbling to get the best results.
To portion silverside for pan-frying:
- Cut against the grain into 1-inch steaks
- Pound to a 1/2-inch thickness
- Pat dry and season just before cooking
- Fry over high heat 3-5 minutes per side
The thin steaks cook up juicy and flavorful with a bit of chew. Their high collagen content keeps them from drying out.
Silverside Shines Across Cuisines
This cut’s affinity for braising makes it perfect for a multitude of global dishes:
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New England Boiled Dinner – Corned silverside boiled with cabbage, potatoes, carrots, and onions
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Mexican Machaca – Shredded dried silverside beef, scrambled with eggs
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Korean Galbi Jjim – Braised short ribs along with silverside in an aromatic broth
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Italian Brasato – Pot roast braised in wine with onions, herbs and tomatoes
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South African Smoorsnoek – Silverside and apricots stewed in a curry-infused sauce
A touch of silverside adds rich, beefy depth to any braise.
An Economical Cut with Rich Rewards
For everyday meals or special occasions, silverside is a boon for home cooks. It offers deep flavor at a budget-friendly price.
Compared to premium cuts like ribeye or tenderloin, silverside costs a fraction of the price. Yet slow cooking coaxes out its hidden excellence. With the proper prep, it becomes as supple and succulent as the most expensive roasts.
Whether you call it silverside, bottom round, or outside round, embrace this humble cut. Its versatility shines in famil favorites like pot roast, oven-braised stew, or corned beef and cabbage. For superb flavor without breaking the bank, put silverside on the menu.
Learn about the Silverside cut of beef
FAQ
What is the American version of silverside?
Is there another name for silverside beef?
What is a substitute for beef silverside?
What do Americans call corned beef?
What is silverside beef?
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. Called “silverside” in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the “silverwall” on the side of the cut, a long fibrous “skin” of connective tissue ( epimysium) which has to be removed as it is too tough to eat.
Is silverside a good cut of beef?
Tender: Silverside is a relatively tender cut of beef. It has a fine grain and is easy to chew. Flavorful: Silverside has a rich, beefy flavor. It is well-marbled, which helps to add flavor and juiciness. Versatile: Silverside is a versatile cut of beef that can be cooked in various ways. It is a popular choice for roasting, grilling, and braising.
Why is silverside meat called silverside?
The name “silverside” comes from the silvery sheen on the surface of the meat, which is caused by the tough membrane covering it. This cut is popular for roasting, boiling, and braising, making it a staple in many traditional dishes. Silverside is a favorite among many for its rich, beefy flavor and succulent texture.
What is the difference between Silverside and topside beef?
A: Silverside and topside are both cuts of beef from the hindquarters of the animal. Silverside is taken from the bottom of the hindquarters, while topside is taken from the top. Silverside is a leaner cut of beef than topside, and it is also more tender.