Whole Silverside Beef (1500g - 1600g)
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You can roast this silverside beef, but that's not the best use of this tasty but not too tender cut. It's one of the best cuts for biltong. You can also use this lean cut of meat to make a fantastic corned beef.
Silverside is not the tenderest cut of beef, but it's very tasty if you cook it well. It's traditionally salted for a few days and then boiled up for ages and ages with spices and classic stock veggies like carrots, celery and onion. Serve with potatoes and veg. Slice any leftovers thinly to make a classic New York-style Reuben sandwich. It's also the best cut for biltong.