This is my updated version of cooking the traditional Corned Silverside.
Bring the pot to a quick boil, reduce heat to a simmer and cook for approximately one hour to one and a half hours - depending on size of joint.
Generally, when the beeft is fully cooked it will start to 'float' towards the surface. I then turn off the heat. Cover the pan with the lid and allow the meat /liquid to cool in-situ.
I now have a digital probe thermometer (available from King of Knives and well worth the cost!!) which takes the guesswork out of 'knowing' when it's cooked.
Once cold place into an airtight container, or cover with aluminium foil. Try not to boil the blazes out of the meat and allow it it come to room temperature in the cooking liquid.
Served traditionally, thick, hot slabs with mashed potatoes, steamed carrots, shredded cabbage and white parsley sauce.
Stupendous on sandwiches when cold, sliced to medium thickness (around 2-3mm) with a generous dollop of a good quality chutney (our preferred ones are: Palms (English) Hot Mango Chutney; and Beerenburg (Australian) Hot Tomato Chutney); several slices of organic vine ripened tomatoes, cos lettuce and very occasionally the odd shaving of parmesan.
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