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Corned Beef/Silverside

Recipe submitted by Philippa

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This is my updated version of cooking the traditional Corned Silverside.

Serves 4 to 6

Ingredients

Piece of corned beef/silverside (i prefer the eyefillet section), rinsed well in cold water.
Into a large, heavy based casserole/steamer, place sufficient water to cover the beef.
Add:
4 cloves garlic, crushed
12 pepper corns
6 cloves
1 lemon, cut in half (including rind)
1 cinnamon quill
4 fresh bay leaves (well worth the effort of maintaining your own tree) crumpled
6 cardamon pods,slightly crushed to release flavours/seeds.
1 tbsp grated ginger
2 tbsp kecap manis (also a great pantry addition and very useful)

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Method

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.
Simply delicious!

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Notes & Tips

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.

Recipe Rating

Preparation Time: 10M

Cooking Time: 1H15M

What do you think?

nurse 1 month ago

Love these old fashioned family foods. Made your recipe and it equalled the flavour of my mum's. Well done

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nurse 1 month ago

Love these old types of family foods. Made your recipe and it equaled my mum's for flavour. Well done

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Yvonne149 11 months ago

This is an absolutely fantastic recipe.Well done, The corned beef was delicious.

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Victoria120 September 2011

I have never eaten or made corned beef before. This recipe was really easy, delicious, melt in the mouth gorgeous. I thought my husband was going to ask me to marry him again! We had it with the mash, braised savoy cabbage and parsley sauce. Parsley Sauce: 50g butter, 2.5 tblspns flour, 2 cups milk, cup of chopped fresh parsley, 1 tspn of stock concentrate, salt and pepper. Melt the butter add the flour and cook out for a couple of minutes add the milk and stir rapidly. Add the rest of the ingredients and warm through.

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barca September 2009

fantastic. Going to do this recipe tonite. I have been looking for a great receipe for a long time. Love the idea of ketup manis.

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RG98 April 2009

I love Corned Beef. Phillipa, what could u say to someone that's used to the more old fashioned way like grandma used to make, without the lemon, ginger, etc. I'm used to just cloves as the only extra thing. What am i going to experience with all the extras? More spicy? I'm very keen to know. And your White Sauce? Do u do anything extra with that.

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- Rosalie May 2011
  
  Can this be cooked in a Halogen convection oven? if so does any one know what temp.it should be on and how do I go about it?
  
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- PW12 May 2009
  
  Rob, it's still very 'old fashioned' tasting - not spicy at all! Give it a try - I'd be very surprised if you didn't love it. Just a basic white sauce, though I do like extra pepper. However, for wonderfully creamy mashed potatoes though I seldom use butter or cream or milk... my secret is to add whole (uncooked) eggs while the potato is still piping hot (which 'cooks' the eggs) - the mash is deliciously creamy, has a beautiful golden colour (if you use organic, free range eggs) and relatively low in fat. Depending on the amount of mash, I may use 1, 2 or 3 eggs. The more spuds= more eggs.
  
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