Traditional Corned Beef
Corned Beef is also known as Corned Silverside.
A fabulous dish traditionally for the cooler months, however I believe it works equally as well anytime of year served cold in a sandwich or roll with lashings of your favourite chutney, relish or seeded mustard.
A fork should easily penetrate the meat when cooked.
I always leave the meat in the cooking liquids until served, even if using as a cold cut the next day.
My recipe uses fruit instead of sugar for flavour and balance.
For 6 Person(s)
- 1.5 kg MidWest Meats Corned Silverside
- 440 g Pineapple (tinned fine in natural juice)
- 2 Fresh Bay Leaves
- 1 Onion Sliced
- 10 Whole Black Peppercorns
- 10 Whole Cloves
- 2 tablespoons Apple Cider Vinegar
Traditional Corned Beef Directions
- Wash brine from corned beef after removing from packaging.
- Place corned beef and flavouring ingredients in a large saucepan. Cover with cold water.
- Bring slowly to a gentle simmer. Simmer gently over low heat for 2 – 3 hours until beef is tender.
- Remove beef from pan and carve against the grain to serve.
Left overs work wonderfully as a "hash".
Simply dice leftover beef and mix with left over mash potato and vegetables, add an egg and shallow fry.
Our corned silverside is sold already with a wonderful traditional brine and can be cooked in the bag with equally as good results. However, this recipe is boosted with the addition of more flavour and herbs.