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.
I must confess to having a soft spot for hot corned beef with mashed potato, parsley sauce and cabbage. So comforting.
It does also have an added bonus – it slices 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, wholesome seeded rolls. It was perfect. The beef was fall-apart tender, and the horseradish proved the perfect condiment.
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. Just cover it with foil and set aside, while you finish the rest of the meal. About 20-30 minutes resting should do it.
Traditional accompaniments usually include a white sauce flavoured with parsley, English mustard, or onion, mashed potato, and simply prepared vegetables like steamed cabbage, pumpkin, peas and carrots.
Some people have to eat their corned beef dinner with tomato sauce, some insist on hot English mustard on the side.
As I mentioned above, horseradish sauce tasted wonderful with the beef and will now be a permanent accompaniment. This one is made in the Barossa Valley.
Really, there’s nothing like a good corned beef dinner in the winter – it’s wonderful.
Leftovers are great made into patties with any leftover mashed potato, and cabbage. Just coat them in flour, then egg, then breadcrumbs, and shallow fry in some hot oil and butter.
In the summer, leftover corned silverside is the star of the show in the salad and sandwich department.
One thing I always like to do when I serve silverside in a salad, is have some pickled beetroot, or pickled onions. Either of these complement the meat superbly.