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The silverside muscle is situated on the upper section of the hind leg of a cow. The muscle is separated from the leg and all bone, connective tissue and especially the “silver wall” is removed. The silver wall gives its name to the muscle, it is a large silvery coloured tissue that is thick & tough. Silverside can be roasted in the same way as topside, but can be dry if over cooked. We use it for cold rare beef. The joint is trimmed, seasoned and sealed in a hot pan, it is then boiled for 8 minutes (half covered by water with some added stock vegetables), turned over & boiled for a further 8 minutes. The heat is turned off, put on a lid & the joint is left to cool in the stock.


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