https://www.lifestylefood.com.au/recipes/9593/corned-beefsilverside
LifestyleFOOD.com.au
Corned Beef/Silverside
This is my updated version of cooking the traditional Corned Silverside.
Ingredients
Method
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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.
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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.
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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.
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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.
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5.
Simply delicious!
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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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.