We don’t have corned silverside all that often. I got the idea to do a piece after a friend at work mentioned she was cooking one for salads and sandwiches during our recent hot spell.
It does slice beautifully when it’s cold, and is perfect in sandwiches and rolls like these:
Dinner that night was the silverside with beetroot and horseradish or tuna and salad. Both in lovely seeded rolls.
Here is how I cook a piece of corned beef so that it is tender and delicious every time
1.5kg – 2kg piece of corned silverside. Wash well under cold water
1 large onion. Cut in half-no need to remove the skin
I used a heel of celery that I sliced in half. A couple of sticks will do the trick. The leaves can remain attached
1 large carrot sliced in half
2 bay leaves
1/2 a cup of brown sugar
1/2 a cup of vinegar. Your choice. I have used malt, white, wine, and balsamic in the past. All work well
a couple of whole peppercorns
a couple of whole cloves
Put everything into a large pan. Cover with cold water and bring to the boil.
Turn the heat down to a very gentle simmer and cook for 3 hours.
Yep, 3 hours. This will guarantee a tender piece of beef. Some people use their slow-cookers to achieve the same long, slow cook time.
Drain the beef. If you are having it hot leave it to rest before carving. About 15-20 minutes should do it.
Traditional accompaniments usually include a white sauce flavoured with parsley or onion, mashed potato and plain vegetables like cabbage and carrot. I love a spoonful of horseradish with mine This one is made in the Barossa Valley.
Really, there’s nothing like a good corned beef dinner in the winter – it’s wonderful.
In the summer it’s star of the show in the salad and sandwich department