CORNED BEEF (Silverside) – Old Fashioned, but still good!!
Corned beef (or Silverside) is one of our favourite family meals and I always buy a big piece so there is plenty leftover for cold meat for sandwiches the following day.
I’ve been cooking my Mum’s corned beef recipe for well over 35 years, and up until recently haven’t adjusted it, until a good friend told me about adding an orange, which I do now as well. And while I love my Mum’s recipe, and it will continue to be my favoured dish (recipe below), I’ve tried another couple of recipes below for a different twist.
The following hints will also help you make a lovely, moist corned beef that isn’t too salty.
If you’ve got the time, you can also make up a lovely sauce to go with it.
All in all corned beef is ideal to take camping. It usually comes vacuum-sealed, so you can store it in your fridge for an extended time, and is easy to cook on the stovetop or over the fire.
Hints for cooking Corned Beef:
If I have the time, use the first method of cooking detailed here. If not, then rinsing or soaking the corned beef will certainly help.
Method 1: Put corned beef into a large pot of cold water. Bring to the boil, then remove meat and pour off all water – this removes a lot of the impurities and excess saltiness. Refill the pot with cold water, bring back to the boil, reduce the heat and simmer gently for about 1 hour per kilo.
Method 2: Rinse the corned meat before cooking. In most supermarkets corned meat is sold in vacuum-sealed bags that contain some of the brining liquid. It’s best to rinse the corned meat in cold running water before cooking to remove any surface brine, which can give an overly salty taste.
Method 3: Soak corned meat in a bowl of cold water for a little while, overnight in the fridge if possible, to draw out excess salt. Place the corned meat in a large bowl and cover with water. Refrigerate the meat until you are ready to cook it.
• 1/2 tspn bi-carb-soda helps soften the fibres and preserves the colour of the meat.
• Skim frequently to remove impurities and scum from the top of the liquid.
• Do not let the meat boil or it will become dry and stringy. Adjust the heat throughout the cooking time so it remains at a gently simmering point.
• To test if the meat is tender – A fork should easily penetrate to the centre of the meat when it’s ready to serve. As a guide corned meat takes about 25 to 30 minutes per 500g.
• When finished cooking, take off the heat and allow the meat to sit in the stock for about 20 mins – this makes it easier to slice.
1 x 2kg piece corned beef – prepared as above
2 onions – peeled and quartered
1 leek – cut into small chunks (optional)
2 celery stalks – cut into small chunks
1 carrot – cut into small chunks
4 bay leaves
1 tblspn whole black peppercorns
1 small whole head of garlic – can be cut in half crossways (skin and all) 10 or so whole cloves
3 sprigs thyme
1/4 tspn ground nutmeg
1 tblspn brown sugar
1 tspn mustard powder
½ cup white vinegar
Put the prepared corned beef into a large pan with enough cold water to cover the meat.
Add the remaining ingredients to the pan and bring to the boil, then reduce heat, cover, and simmer gently until the meat is cooked (approx 2 hours).
When the meat is cooked, turn the heat off but leave the corned beef in the pot for another 20 minutes. This makes it easier to slice.
Serve with a white sauce or some mustard sauce, mashed potatoes, cabbage and peas!!