Silverside Salmon cut roast

You can cook this in two ways, dry roast or braise.  

But braising – or moist cooking – tends to produce the best results. 

You can dry roast it in an oven – as many people do. That’s why it's often served at a “pub Sunday lunch”. But don't expect it to come out of your oven tasting like a roast Fore rib or Rump, as it's more of a budget roast.

As with Fillet steak, Silverside's more about texture than flavour. And that texture makes it perfect for marinades and rubs.

If you've ever eaten Pastrami – made from Silverside – you'll recognise the wide grain of this cut. It's the sort of grain that absorbs rubs and marinades like a sponge. So you'll never end up being disappointed flavour-wise

There's very little fat or marbling on Silverside – even less than Topside – and that doesn't just mean fewer calories. It also means you've got to be careful you don't overcook it. Or it'll be dry and tough. 

Braised, don't go beyond 80C and dry roasted in an oven stay at, or below, 57C.