Corned Silverside Recipes

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.

SLOW-COOKED CORNED BEEF SILVERSIDE

Steps:

• Cut the onion in quarters and peel the garlic cloves.
• Place the onion, garlic and rosemary sprigs into the bottom of your slow-cooker.
• Season the silverside with cracked black pepper, then place into the slow-cooker.
• Add the brown sugar, and stock cube to the slow-cooker, then add enough water to cover the meat.
• Cook on low for 7 hours or until fork ready. (see notes for fork ready method)
• Once cooked remove the silverside and cover with aluminium foil and leave to rest for 10 minutes.

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.