Same. Wifey really enjoyed it & it went well on a sandwich. The smokey flavour seemed to somehow get through it. This silverside was from a grass finished Wagyu cow. Not super marbled but it hadn't had a long hard life either. I'm not sure how it'd go with a regular silverside but not too differently I'd imagine. Now I'm wondering whether the process of corning it (a form of curing) helps to tenderize it. How the butcher does this would also have an affect. I still want to try it uncured/uncorned. Isa said she did one in the ground, wrapped in foil & surrounded/covered by ashes & charcoal from a fire. Simmering the corned meat helped to reduce the saltines.

Once cold it sliced really easily & finely while not crumbling. Definitely the best silverside that I can remember eating. I much prefer it cold but it's actually really enjoyable. It tastes less salty when it's cold & makes for a nice snack. It would also go well with cheese & pickles or chutney. Surprisingly tasty. I'm actually wondering if simmering & soaking it in fresh water caused the meat to soak it up. It's not dry like cold roast beef often is. You could achieve a similar result in the oven - 120⁰C for 5-6 hrs with the fan off. It wouldn't have the smokey taste but it's not that noticeable to me when cold. I think I'm finally learning to like silverside.