Discuss

salmon cut of beef

  • tulip on Sunday, 16th January 2011

    I always buy salmon cut beef, cook it very slowly in a low oven for quite a long time. I cook it in red wine. It is delicious but I wondered if this cut of beef can be cooked pink as I would like it a bit rarer. Any ideas?

  • Message 2. Posted by mismatched on Sunday, 16th January 2011 permalink

    What is a salmon cut of beef, please?

  • Message 3. Posted by tulip on Sunday, 16th January 2011 permalink

    It's a cheaper cut of beef, I think it's part of silverside. It looks a bit like a salmon shape, I suppose that is where the name comes from.

  • Message 4. Posted by Denadar on Sunday, 16th January 2011 permalink

    Snap mismatched, I had never heard of it either smiley - doh - second time this weekend, the other one was lamb henrys.

    As they say you are never too old to learn.


    Hi tulip,

    I googled it and found that yes, it is silverside, I personally wouldn't try to cook that cut rare as I think it might end up being tough - sorry.

    Other people might not agree with me though.

  • Message 5. Posted by tulip on Monday, 17th January 2011 permalink

    Thanks Denadar, you're probably right. I may buy a small piece sometime and try it rare!

  • Message 6. Posted by midnightcowbo71 on Wednesday, 19th January 2011 permalink

    it is a muscle which is not used much so cooking more rare should not be a problem

  • Message 7. Posted by Denadar on Wednesday, 19th January 2011 permalink

    Hi Midnight cowboy, have you ever actually cooked silverside?

    A lot of people seem (me included) to think it is better braised/pot roasted.

    www.bbc.co.uk/food/b...

    uktv.co.uk/food/thre...




  • Message 8. Posted by tulip on Wednesday, 19th January 2011 permalink

    Well I'm cooking a large whole salmon cut on Sunday so I will do my usual and marinade it in red wine then cook in the wine for a long time on a low oven. It is always delicious. As I said when I have a small piece I will try cooking it rare. Will let you know how it goes. Thanks all.

  • Message 9. Posted by midnightcowbo71 on Wednesday, 19th January 2011 permalink

    www.hertfeltproduce....

  • Message 10. Posted by Denadar on Wednesday, 19th January 2011 permalink

    Hi midnight cowboy,

    Thanks for that link - but have you actually ever cooked this joint?

  • Message 11. Posted by sparklemisswibbles on Thursday, 20th January 2011 permalink

    I have cooked a joint like this before and a bit pink in the middle is fine

  • Message 12. Posted by midnightcowbo71 on Thursday, 20th January 2011 permalink

    no i haven't - i do work on butchers counter though so i know the cut

  • Message 13. Posted by Denadar on Friday, 21st January 2011 permalink

    Hi midnight cowboy,

    Any chance of you cooking it? You should be able to get a good piece smiley - winkeye. I really would like to know - I always slow cook silverside, and if it could be cooked rare (and still be tender) I would be really interested. I very seldom have roast beef these days as I always thought the only joints I could be sure wouldn't be tough, were rib-eye, sirloin and rib.

    I'd be interested if any other posters actually cook this piece of beef rare. I googled to see what other had to say and most were to slow cook

    www.google.com/searc...

    Have I been missing out on a chance to eat my beef the way I prefer it, red in the middle?

  • Message 14. Posted by tulip on Sunday, 30th January 2011 permalink

    Well I tried last Sunday to cook the salmon cut rare and I'm afraid it didn't work for me. I found it very tough. It will be back to the long slow cooking for me when I know it will be delicious. Incidentally I cubed the left over beef, and I don't normally have any left over, and froze it. I am going to try it in a casserole today with lots of veg. Hope it tastes OK.

  • Message 15. Posted by Denadar on Sunday, 30th January 2011 permalink

    Thanks for the feedback tulip. Such a shame that it was so tough but as you say, back to the way you know will be delicious smiley - smiley

  • Message 16. Posted by musicalGill on Sunday, 30th January 2011 permalink

    Probably what in the old days was called skirt. That in Belgium is called butchers steak, the nice bit that gets left as it doesn't look up to much.

  • Message 17. Posted by Jo on Sunday, 30th January 2011 permalink

    Hi
    I buy salmon cut all the time and I cook it in the oven in a casserole.
    I mix two oxo cubes with boiling water or three if you like it tastier, and completely cover the joint with this. I cook it at 200 for first half hour then lower the temperature to around 160 for an hour, and it always tastes delicious. You can cook it for less if you want it to be rarer, and it should be o.k. for you. It is the covering the meat with the gravy that makes it nice.
    Jo

  • Message 18. Posted by Denadar on Sunday, 30th January 2011 permalink

    Hi Gill,

    It seems to be silverside.

    Skirt is completely different and often difficult to find these days.

  • Message 19. Posted by marcecath on Sunday, 30th January 2011 permalink

    Skirt used here in Cornwall in Pasties .

    Marce

  • Message 20. Posted by tulip on Monday, 31st January 2011 permalink

    I have used skirt in casseroles, it is very cheap but needs long slow cooking, it tastes really good and produces a lovely gravy A salmon cut is a large joint, I always buy a whole cut as I think it cooks better (except when I try to do it rare!)

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