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Author Topic: Silver side Curry?  (Read 304 times)

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Offline TikkaTai

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Silver side Curry?
« on: December 07, 2018, 02:22 AM »
Hi

Can someone tell me if its possible to use silver side in a curry? I'm presuming you'd have to slow cook it first?

I have a big chunk in the freezer & would like to use it, can't find a recipe.

Thanks, Tai
I am going to try Chicken Tarka Masala tonight. It’s meant to be like Tikka but this is a little ‘otter

Offline Shami

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Re: Silver side Curry?
« Reply #1 on: December 11, 2018, 05:38 PM »
Silverside is a good quality joint like topside, it doesnt need slow cooking. I have used cold leftovers from Sunday lunch sliced thinly then poped into curry just long enough to heat through


Online livo

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Re: Silver side Curry?
« Reply #2 on: December 11, 2018, 08:49 PM »
I have never considered using silverside in curry.

Shami, I agree that silverside doesn't need long low cooking but it can definitely be done that way. You end up with two completely different textures. I have one daughter who only likes to eat it 6 hour cooked, fall apart. I like it either way.
Whiskey is the answer, but what was the question?

Offline ScottyM

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Re: Silver side Curry?
« Reply #3 on: December 12, 2018, 12:28 PM »
No need to cook silverside low and slow for takeaway curry.
it needs to be sliced thinly across the grain and it will be tender.
Obviously you can marinate it however you like too.
If you wanted to do a large batch of precooked then i would recommend low and slow poached in spice stock at 90c for a few hour.



Online livo

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Re: Silver side Curry?
« Reply #4 on: December 12, 2018, 07:55 PM »
I wonder if Tikkatai might elaborate since both of us are in Australia.  Silverside down here is usually assumed to be referring to "Corned silverside", which is why I commented about not considering it for a curry. I do understand that the silverside cut of beef does not have to be corned and can be cooked as roast or further cut to smaller slices or chunks.
Whiskey is the answer, but what was the question?

Offline TikkaTai

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Re: Silver side Curry?
« Reply #5 on: December 13, 2018, 11:46 PM »


I think I should have been more specific Livo regarding the silverside, and have to say I had never heard of this when I was in England. Corned beef there came in tins from Argentina! Hence I've had it blocking my small freezer for months! I might do a test (using up the Glasgow base) to see what happens.

ScottyM I think the video (thank you) is more to do with 'proper' beef'rather than what I have.

Kind regards, Tai
I am going to try Chicken Tarka Masala tonight. It’s meant to be like Tikka but this is a little ‘otter

Offline Ghost Face

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Re: Silver side Curry?
« Reply #6 on: December 14, 2018, 09:54 AM »
I have just finished doing a corned beef type dish with the silver-side that I bought recently.  I  put it in a brine solution with some aromatics and salt peter for quite a few days. Took it out then cooked it sous vide at 60 C for 11 hours and hay presto. It doesn't really remind me of corned beef but is a beautiful piece of meat to make cold Asian salads with.

Online livo

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Re: Silver side Curry?
« Reply #7 on: December 14, 2018, 10:45 AM »
Corned silverside out here is either boiled or slow cooked with vinegar, cloves, bay leaves, salt and pepper corns. Served with mashed potatoes, vegies and white sauce. Sometimes I'll make Irish cabbage and bacon. Winter comfort food at its best.
Whiskey is the answer, but what was the question?

Online Peripatetic Phil

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Re: Silver side Curry?
« Reply #8 on: December 14, 2018, 11:23 AM »
Winter comfort food at its best.

You have winters in Oz ?  Crikey, I thought the place was permanently super-heated !
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Online chewytikka

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Re: Silver side Curry?
« Reply #9 on: December 14, 2018, 02:29 PM »
Hi

Can someone tell me if its possible to use silver side in a curry? I'm presuming you'd have to slow cook it first?

I have a big chunk in the freezer & would like to use it, can't find a recipe.

Thanks, Tai

Hi TikkaTai
Roast beef is ideal meat in a BIR curry, especially any kind of Jal dish.
I use a lean cut joint like silver side when Im feeling flush, once roasted thinly sliced
and plated on my traditional sunday dinner with lashings of gravy, the leftover joint
is destined for BIR curries, chinese or korean dishes.

Try my Jalfrezi, just switch out the chicken for your leftover Beef

This guy has a no nonsense approach to meats in general.
He has a good recipe for roasting your silver side joint.

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


 


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