https://www.lifestylefood.com.au/recipes/9593/corned-beefsilverside

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Corned Beef/Silverside

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Corned Beef/Silverside

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

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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 peppercorns

  • 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

  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Simply delicious!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 156kj
  • Fat Total 6g
  • Saturated Fat 2g
  • Protein 21g
  • Carbohydrate 4g
  • Sugar 0g
  • Sodium 242mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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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6 comments • 3 ratings
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Posted by nurse1 • Report
Love these old fashioned family foods. Made your recipe and it equalled the flavour of my mum's. Well done
Posted by nurse1 • Report
Love these old types of family foods. Made your recipe and it equaled my mum's for flavour. Well done
Posted by Victoria120 • Report
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.
Posted by Yvonne149 • Report
This is an absolutely fantastic recipe.Well done, The corned beef was delicious.
Posted by Philippa Wightman • Report
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.
Posted by Rosalie • Report
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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