Name: Silverside of Salt Beef
Ingredients: 8 to 12 pounds silverside of salt beef; coarse sea salt; wooden skewers; string

Silverside of Salt Beef

Ingredients

8 to 12 pounds silverside of salt beef
coarse sea salt
wooden skewers
string

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Order the silverside from the butcher three days in advance.
Trim excess fat from the beef and skewer it securely with wooden skewers and string.

Cook and serve

Cook in a braising pan for 2.5 hours at 350°F (175°C).
Ensure the beef is glazed and bright before serving.
Serve hot with your choice of sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Silverside of salt beef: Forms the main cut of meat, whose connective tissue softens into tender slices during long gentle cooking.
Coarse sea salt: Seasons the beef and helps cure it, shaping its flavour and firmness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.