Bestcornedbeefsilversideontheplanet Recipes

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BEST CORNED BEEF/ SILVERSIDE ON THE PLANET.



Best Corned Beef/ Silverside on the Planet. image

I didn't post this family recipe here earlier because I thought that everyone made corned beef/silverside like I did LOL... Now I did a search to look for duplicates and found none! WELL folks, you gotta try this... this is to die for... get ready to drool. In fact, if your pieces of beef are smaller, do two and pop them both in the pot at once :) NOTE: for more information on a question raised especially for this recipe please see topic: http://www.recipezaar.com/bb/viewtopic.zsp?p=4408769#4408769

Provided by kiwidutch

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6

2 kg piece corned beef (silverside works well too)
2 oranges
2 tablespoons golden syrup
40 whole cloves
2 bay leaves
pepper

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 :).

Nutrition Facts : Calories 1384.8, Fat 99.2, SaturatedFat 32.9, Cholesterol 490, Sodium 5727.9, Carbohydrate 31.4, Fiber 8.8, Sugar 9.6, Protein 92.7

CORNED BEEF (SILVERSIDE)



Corned Beef (Silverside) image

An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.

Provided by Sara McCleary

Categories     Main (entree)

Time 2h40m

Number Of Ingredients 16

1 piece corned silverside/brisket
4-6 dried bayleaves
½ bunch fresh thyme
6-8 dried juniper berries
10 black peppercorns
1 brown onion (peeled and cut in half)
1 carrot (washed and cut into quarters)
1 head garlic (rinsed and cut into half across the middle)
2 Tablespoons dark brown sugar
2 Tablespoons malt vinegar
1 garlic clove (thinly sliced)
40 ml olive oil (light tasting)
30 grams (½ cup) panko crumbs
125 ml (½ cup) milk
110 grams (1 cup) walnuts
50 grams (1 packed cup) parmesan cheese (finely grated)

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

Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 917 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHEF JOHN'S CORNED BEEF AND CABBAGE



Chef John's Corned Beef and Cabbage image

It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

Provided by Chef John

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 4h15m

Yield 8

Number Of Ingredients 8

1 (4 pound) corned beef brisket with spice packet
3 quarts water
1 onion, quartered
3 carrots, cut into large chunks
3 stalks celery, cut into 2-inch pieces
1 teaspoon salt
2 pounds red potatoes, halved
1 small head cabbage, cut into eighths

Steps:

  • Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
  • Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
  • Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
  • Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 29 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 5.5 g, Protein 22.4 g, SaturatedFat 6.5 g, Sodium 1504.1 mg, Sugar 6.5 g

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