Corned Beef Silverside Recipes

HOW TO MAKE CORNED FROM SCRATCH

Steps:

• Take 2 litres of the water and in a pan combine it with the salt, prague powder #1, sugar, pickling spice, bay leaves and garlic. Heat and stir to dissolve the salt and bring to a simmer. Once all the salt and sugar has dissolved remove from the heat and add 1 litres of cool water to bring the temperature down. Let the brine cool and put in the fridge to chill, I usually leave it, covered, in the fridge overnight.
• Trim the brisket or whatever cut of beef you have chosen. Remove most of the fat from the outside and any sinew. Place the beef in a non- reactive container such as plastic or glass that will hold the meat as well as all 3 litres of brine. Cover the beef with the cold brine and make sure it is fully submerged. Cover and place in the fridge.
• Leave the beef in the fridge for 7 days. Make sure the meat is submerged and give the brine a stir once a day to ensure the brine has an even concentration of both salt and flavourings. During these 7 days the salt will slowly work it way to the center of the meat.
• After 7 days remove the corned beef from the refrigerator and give it a rinse under cool running water, discard the brine. Place in a pot and submerge in water, bring to the boil and simmer. You may wish to add a few vegetables and herbs to flavour the cooking stock such as carrots, celery and onions. Boil for around 3 hours until the meat is nice and tender.

CORNED BEEF (SILVERSIDE)

Steps:

• Trim corned silverside/brisket or any excess fat or visible sinew.
• Place corned silverside/brisket into a large pot that has a lid with all of the ingredients. Cover with cold water.
• Bring the pot to a boil and then reduce to a gentle simmer. Put the lid on pot the and simmer for 2 ½ hours.
• Skim any brown scum/foam from the pot as it forms.
• Leave corned beef to cool in the cooking liquid.
• Warm sliced garlic and olive oil in a small saucepan over low heat for a minute or two. It is important not to fry the garlic, you want it to soften slightly. Place to the side to cool.
• In a small bowl soak panko crumbs in milk.
• Place walnuts in a saucepan of cold water. Bring to the boil over high heat and then drain immediately in a colander. Rinse walnuts with cold tap water and place back in the saucepan again. Cover with cold water and bring to the boil again. Repeat this process twice.
• In a small food processor or blender, blend walnuts, soaked panko crumbs, parmesan, and a pinch of salt until smooth.
• Add garlic, oil, and a tablespoon or two of water. Blend until you have a thick sauce. Adjust water as needed.
• Season to taste and serve with corned beef.
• Store excess sauce in a container in the fridge for up to a week

BEST CORNED BEEF/ SILVERSIDE ON THE PLANET.

Steps:

• Take the corned beef/silverside out of the plastic wrapping and wash it off in cold water. (makes it less slippery and easier to handle).
• Take the whole cloves and stick the little spike part of each clove well into the meat. (sometimes you need to make a little hole into the meat with the point of a veggie knife in order to get it in). Stud the entire piece of meat evenly with cloves, using more than 40 of them if necessary).
• Put the golden syrup into the bottom of a large tall saucepan (I use a big soup pot).
• Put the meat into the pot, add the bay leaf and pepper, halve the oranges and squeeze them to get some juice out over the meat, drop the squeezed oranges into the pot as well.
• Cover with water and simmer for 1.5 to 2.5 hours depending on how big the piece of meat is -- even a small bit does really well on low for 1.5-2 hours. Top up the water if necessary.
• Take out and rest the meat for 10 minutes. Pick out what cloves you can (they are really there for flavour, not to be eaten) Cut across the grain. (if you do it the wrong way your "slice" of meat will fall into 1000 tiny pieces so just turn the meat around and cut at right angles to your first cut if that happens.).
• Cut it into thin slices. Serve with mustard sauce (if you can already keep your hands from nibbling it off plate).
• Prepare to taste corned beef like you've never tasted it before -- ummmmm --.
• Serves 4 in theory, but I have to confess that DH and I we could eat one small one each. LOL nibble, nibble, just a little bit more, nibble, nibble, opps , gone!
• Served cold, it also makes great sandwiches -- but in our house there's rarely enough left over to make a sandwich :).

EASY CORNED BEEF RECIPE

Steps:

• Place the beef into a large deep pot. Add the rest of the ingredients and fill with enough water to cover the beef.
• Place the pot over high heat and bring to a boil.
• Once boiling, reduce the heat until it is a gentle simmer. Cover and cook for 2 hours, and maintain a simmer.
• Remove the beef from the liquid and allow it to rest for 15 minutes.
• Serve & Enjoy.

EASY SLOW COOKER CORNED BEEF SILVERSIDE

Steps:

• Rinse the corned beef well to remove all of the salty brine
• Add this beef to the slow cooker, then add the brown sugar, vinegar
• Pour over the water until it almost covers the meat
• Cover with the slow cooker lid and cook for 7-9 hours on LOW or 4-6 hours on HIGH until the meat is tender and easy to pull apart at the edges
• Carefully remove from the slow cooker onto a plate, leaving behind the liquid.
• Slice and serve
• Enjoy!
• Store leftovers in the fridge for delicious sandwiches the next day.

CORNED MEAT ( SILVERSIDE OR BEEF)

Steps:

• Take the meat from the bag and place in a large saucepan or boiler.
• Cover with water and add all of the ingredients.
• Bring to the boil and reduce to a gentle heat to keep the water on a gentle boil. Cover the saucepan.
• Slowly boil until cooked. 30 minutes for each 500 grams of meat.
• Remove the meat form the water when cooked and wrap in aluminium foil (you can line the foil with baking paper if desired.).
• You can slice the meat after about 10 minutes. The meat slices better the longer it is left. The meat can be sliced into thin sandwich slices when cold.
• To reheat meat either use the microwave or heat in the foil in the oven until warmed thru.
• NOTE: The vegetables cooked in the water are used for flavouring only and are discarded after the meat has cooked.
• The number of servings and cooking time depends on the size of the piece of meat.