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(6 Posts)
kelly14 Thu 06-Dec-12 14:47:01

I only usually eat steak (Rib eye or fillet) as i like it extremley rare, if doing a roast i get topside with as much marbling as possible.

Picked up Silverside by mistake and it was huge and only me and dd so cut in half and bunged one half in freezer.

It was inedible!! i cooked it a little more than i usually would becuase it was silverside, so it was medium rare (more rare though) and it was just tough as old boots!!!

Is there anything i can do to salvage other half, like marinading overnight to tenderise and if so what would i marinade in? My mum does this gorgeous marinade with soy and some sort of brandy or whiskey but thats with a huge fillet so melts in mouth.

I dont want to slow cook and have it welldone and me and dd literally only like it rare, so otherwise will just give to neighbour to use.

Thanks in advance


goralka Thu 06-Dec-12 14:50:41

I think silverside does need long slow cooking like in a pot roast and would not be nice rare.

kelly14 Thu 06-Dec-12 14:54:14

nooooooooooo! oh well will give to the neighbour to use as cant bare well done beef, it goes against all my beliefs lol

I hate cooking roasts anyway so done me a favour lol

goralka Thu 06-Dec-12 14:58:25

you could make something like this maybe?

kelly14 Thu 06-Dec-12 15:07:12

Thanks for suggestion will have a proper look after school run, got loads of people over sat so be good if i could use it as one of the dishes.

Rollmops Thu 06-Dec-12 21:07:25

Slice/dice thin and make stir fry? Lots of.
Vietnamese noodle soup Pho - slice veeeery thin and submerge in your hot steaming lovely soup. Eat. Etc.

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