Round beef is usually a fairly inexpensive cut of beef, but unfortunately it can get tough and chewy if not cooked right. Cooking methods that allow the silverside to cook slowly in liquid are generally the best, such as the following.
Ingrediants
Braised
Ingredients for 4 servings
- 30 g of butter, divided into 3 portions of 10 g each
- 450 g of silverside, cut into 4 equal pieces
- Half a teaspoon of salt
- Half a teaspoon of ground black pepper
- 1 small onion cut into cubes
- 1 minced clove of garlic
- 250 ml of tomato sauce
- 60 ml of maple syrup
- 30 ml of soy sauce
- Half a teaspoon of chopped red pepper (optional)
- 15 ml of apple cider vinegar
- 250 ml of meat or beef broth
Baked baby walker
Ingredients for 4 servings
- 450 g of silverside, cut into 4 equal pieces
- 40 g of flour
- 1 teaspoon of salt
- 30 ml of canola oil or olive oil
- 70 g of chopped celery
- 70 g of chopped carrot
- 2 tablespoons of chopped onion
- 830 g of stewed tomatoes, not drained
- 2.5 ml of Worcestershire sauce
- 30 g of grated cheddar cheese
Slow cooker
Ingredients for 4 servings
- 450 g of silverside, cut into 4 equal pieces
- 20 g of butter or margarine
- 30 g of flour
- Half a teaspoon of garlic powder
- A pinch of salt
- Half a teaspoon of ground black pepper
- 1 medium sized onion, already sliced
- 15 g of onion powder
- 250 ml of meat broth
- 215ml canned mushrooms, not drained
- Half a teaspoon of brown sugar
- A pinch of ground allspice
- A pinch of ground ginger
- 1 bay leaf
Steps
Method 1 of 3: Method 1: Braised
Step 1. Melt 10g of butter in a large skillet
Heat it over medium-high heat, long enough for it to melt.
For a stronger flavor, you can use tallow, from beef fat, or lard, from pork fat. You can also use vegetable oils
Step 2. Season the steak with salt and pepper
Make sure you sprinkle both sides evenly to distribute the flavor all over the meat.
Step 3. Brown the steaks in butter
Add them when the melted butter is hot and cook for about 3 minutes on each side or until both sides have a nice golden color.
When brown, remove the steaks from the pan and place them on a plate with a shallow rim. The rim is necessary, as it prevents the juices from dripping off the plate
Step 4. Melt the remaining butter in the pan
Then add the remaining 20g to the pan and heat over medium-high heat until the butter melts.
As before, you can use tallow or lard instead of butter to enhance the flavor of the meat. For a healthy alternative, replace the butter with a vegetable oil
Step 5. Fry the onion and garlic in butter
Add the onion to the pan and sauté it in hot butter, stirring often, for about 5 minutes. Add the minced garlic and sauté for another minute, stirring often.
- Once cooked, the onions should be tender and fragrant.
- When ready, the garlic must be toasted and fragrant.
- Garlic cooks faster than onion, so the two ingredients don't have to be added together. Also, garlic burns easily, so you'll need to check it often to prevent it from burning.
Step 6. Mix the ingredients for the sauce
Add the tomato sauce, maple syrup, soy sauce, apple cider vinegar, and chili (to taste) to the pan. Stir well, then add the beef broth and mix again.
It is good to combine the ingredients for the sauce before returning the pieces of meat to the pan. In fact, if the steak had remained in the pan, it would have been a hindrance and mixing the ingredients for the sauce would have been more difficult
Step 7. Return the steaks to the pan
Bring the mixture to a boil and bring the heat to low or medium-low, letting the mixture simmer.
Be sure to also pour any juices that have dripped into the plate from the steak into the pan. These juices are useful, as they impart both moisture and flavor
Step 8. Cook the meat until tender
Cover the pan and cook for 60-90 minutes. During the last 20 minutes, uncover the pan.
- Stir the contents from time to time so that the steaks cook evenly.
- Uncovering the pan during the final part of the cooking process allows the sauce to reduce and become thicker.
- Slow braising is an ideal cooking method for the silverside, which tends to be quite lean and not very tender. The slow cooking process helps the meat fall apart and the liquid used in the braising prevents the meat from drying out.
Step 9. Serve still hot
Plate the steak and pour the thickened sauce over it.
Method 2 of 3: Method 2: Baked baby walker
Step 1. Preheat the oven to 165 degrees
Meanwhile, prepare a baking sheet by lightly coating the bottom and sides with non-stick cooking spray.
If you have a large pan, with a thick bottom, suitable for the oven, it is not necessary to prepare a separate pan: the recipe can be prepared in this pan
Step 2. Heat the oil in a large skillet
Add the oil to the pan and heat over medium-high heat until smooth and shiny (about a minute).
Step 3. Flatten the meat
Arrange the steak cuts in a sandwich between two layers of greaseproof paper or parchment paper. Use a meat mallet to beat the steak until it is about 6mm thick.
Tenderizing and flattening the steaks helps the meat to be less chewy and tough
Step 4. Combine the flour and salt
Mix the flour and salt in a large resealable plastic bag. Put the ingredients in the bag, close it and shake it quickly to distribute the salt evenly throughout the flour.
Alternatively, you can combine the flour and salt in a large bowl with shallow sides. Make sure the bowl is low enough to accommodate the cut of steak. Sift the ingredients until they are well blended
Step 5. Dust the steaks with the flour and salt mixture
Add the meat to the flour and salt in the plastic bag and reseal it. Shake it well so that all sides of the steaks are coated in flour.
If you are using a bowl instead of the bag, add the steak cuts to the flour and turn them a couple of times, so that both sides are completely floured
Step 6. Brown the meat in hot oil
Dip the floured steaks in hot oil and cook them for about 3 minutes per side, or until each side acquires a nice brown color.
Remove the steaks from the pan once they are browned. Put them on a plate with a not too thick rim to catch any leaking juices, and keep them warm
Step 7. Fry the celery, carrot and onion
Add the vegetables to the pan and cook them for about 3-4 minutes, stirring often.
After cooking, the vegetables should be tender and crunchy; soft enough to bite into, but not too soft to munch on
Step 8. Add the tomato and Worcestershire sauce
Pour the ingredients into the pan and bring to a boil. After boiling, turn the heat down to medium-low and simmer for 5 minutes.
- After adding the tomato and sauce, stir the contents of the pan to loosen any pieces stuck to the bottom, which are actually very flavorful.
- If the mixture is boiling, remove the lid from the pan.
Step 9. Transfer the contents of the pan to the pan
Arrange the steaks in a single layer on the previously prepared baking sheet and pour the mixture over the top.
If you are also using the same pan for cooking in the oven, simply return the meat to the pan and stir the mixture to cover it
Step 10. Cook until the meat is tender
Cover the pan with aluminum foil and cook for 60 minutes in the oven preheated to 165 degrees.
Baking is an ideal cooking method for the silverside, which tends to be quite lean and not very tender. The slow cooking process helps the meat fall apart and the liquid used in cooking prevents the meat from drying out
Step 11. Add the cheese and let it melt
Remove the aluminum foil and sprinkle the meat with cheese. Return the pan to the oven and cook for another 5 minutes, or until the cheese has melted completely.
If you want, you can add more cheddar than the doses indicated by the recipe, but remember that adding more cheese requires longer cooking times in order to melt a thicker layer
Step 12. Serve still hot
Plate the steak cut and pour the vegetable mixture into serving plates.
Method 3 of 3: Method 3: Slow-cooked rotisserie
Step 1. Melt the butter in a large skillet
Add the butter and heat over medium-high heat until completely melted.
It's a good idea to coat the bottom and sides of the pan with non-stick cooking spray or a special coating. It is not strictly necessary, but if no precautions are taken, the meat could burn and stick to the pan, making it difficult to clean
Step 2. Combine the flour, garlic powder, salt and pepper
Put the four ingredients in a large plastic bag and close it. Shake it vigorously to mix the seasonings well with the flour.
Alternatively, you can combine the flour and salt in a large bowl with shallow edges. Make sure the bowl is low enough to accommodate the cut of steak. Mix the ingredients so that they are well blended
Step 3. Sprinkle the meat with flour
Add the pieces of meat to the flour in the bag and reseal it. Shake it again so that all sides of each piece of meat are covered in the flour and seasonings.
If you are using a bowl instead, add the steak cuts to the flour and turn them a couple of times, so that both sides are completely floured
Step 4. Brown the steak in hot, melted butter
Dip the steak in hot butter and cook for about 3 minutes on both sides, or until the steak turns a nice brown color on both sides.
- This step may be omitted, but it is strongly recommended, as browning the steak before slow cooking enhances its flavor.
- Once browned, remove the steaks from the pan and place them in the pan for slow cooking.
Step 5. Add the sauce ingredients to the pan
Add the beef stock, onion slices, onion powder, brown sugar, allspice, ginger, mushrooms, and bay leaf. Add the remaining flour as well. Bring to a simmer, stirring constantly with a whisk, for about 5 minutes.
Cooking the sauce in a pan before cooking is not strictly necessary, but it is a good idea: adding the liquid ingredients to the pan and mixing the contents allows you to dilute the cooking juices and collect the charred pieces of meat and tasty remained attached. Flour brought to a boil may also thicken the sauce
Step 6. Pour the sauce over the steaks in the pan
Make sure each of the pieces are evenly dipped in the sauce.
Step 7. Cover the pan and cook over low heat for 7 hours
When cooked, the meat must be very tender.
Slow cooking in liquid is another ideal cooking method for the silverside, which tends to be quite lean and not very tender. The slow cooking process helps the meat fall apart and the liquid used in cooking prevents the meat from drying out
Step 8. Serve still hot
Remove the meat from the pan and serve it on individual serving plates. Pour some sauce over each piece of meat.
