Meat
Silverside
Silverside is the British/Commonwealth name for a lean outside round cut—classically salted and boiled or pot-roasted, and the base of many corned beef traditions outside the US packer brisket model. A silverskin membrane on one face gives the cut its name. Salt and simmer for corned beef, or pot-roast with vegetables. Slice thin across the grain. Excellent cold for sandwiches. Trim the silver membrane if it is thick and tough.
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History
British cooks salt-boiled silverside as a staple household joint.
Australian and New Zealand tables kept silverside as a classic boiled dinner cut.
Commonwealth supermarkets still label silverside for corned and fresh roast use.