Corned Meat Silverside Or Beef Recipes

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 :).

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.