I recently roasted a Silverside joint for a typical English Sunday dinner.
It was a pretty standard job. I got it to room temperature, rubbed it with salt and pepper and give that an hour to mesh. After that I seared all side in a cast iron pan, lifted it on a trivet of carrot, celery, garlic & onion and cooked it at 180C (electric fan) until the middle reached my desired temperature, in this case 50C rising to 62C when resting (20/30mins) - came out medium rare.
...anyway, the issue is that after slicing it and plating it up, it was still pretty difficult to cut on your plate - although it had tones for flavour and was very 'juicy'.
I did experiment slicing it more thinly and that did help a bit - but it can of seem rather odd to be eating ultra thin sliced beef.
We used to eat Silverside all the time when I was a kid and I don't remember it being this bad, but then again my parents would have cooked the crap out of it and it was probably pretty dry.
So is this just how Silverside is? (and presumably topside) and I should by a more premium cut (like Sirloin joint) if I want to it to cut more easily or am I missing a trick - do I need to buy a better quality (from a good butcher)/longer aged joint?