Cody Casey
Corned beef is a timeless family favourite that is easy to prepare with just a few ingredients. Silverside is a nostalgic cut of beef that is available at most major supermarkets. It is commonly cooked in a large pot on the stove, but it can also be prepared in a slow cooker, crock pot, pressure cooker, or Instant Pot. This text will provide a step-by-step guide on how to cook corned beef silverside in a pot on the stove, as well as some tips for alternative cooking methods.
| Characteristics | Values |
|---|---|
| Cooking Time | 30 minutes per 500 grams of meat, or 1 hour per kilo |
| Cooking Temperature | Low simmer with a few small bubbles |
| Doneness | A fork can easily penetrate the centre of the meat |
| Cooking Liquid | Water, vinegar, and/or broth |
| Spices and Seasonings | Salt, sugar, pepper, cloves, bay leaves, mustard, onion, garlic, celery stalk, carrot, horseradish |
| Meat Weight | 1.5-1.7 kg |
| Pot Type | Large pot, Dutch oven, slow cooker, crock pot, pressure cooker, or Instant Pot |
| Serving Suggestions | Mashed potatoes, white sauce, sour cream, cabbage, colcannon mash, mushy marrowfat peas, HP Brown Sauce, mustard sauce, horseradish sauce |
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What You'll Learn
Prepare the corned beef silverside
Preparing corned beef silverside is a straightforward process. First, remove the corned beef from its packaging and rinse it in cold water to eliminate the surface brine. This step is crucial as it prevents the meat from becoming overly salty. You can also soak the corned beef in cold water overnight in the fridge to further reduce the saltiness.
Once the meat is prepared, place it in a large pot or Dutch oven and add enough cold water to completely cover the meat. Then, add your desired aromatics and seasonings. Some common ingredients to use include onions, carrots, celery stalks, garlic, bay leaves, brown sugar, malt or balsamic vinegar, peppercorns, and mixed herbs. You can also add an orange and its juice for a unique twist.
After adding your chosen ingredients, bring the pot to a boil. Once it reaches a rolling boil, reduce the heat immediately to a gentle simmer. It is important to maintain a low simmer with just a few small bubbles to ensure the meat cooks evenly and doesn't become dry and stringy. Cover the pot partially and continue to simmer gently for approximately 2 hours or until the meat is tender. The cooking time may vary depending on the size of the meat, with a general guideline of 1 hour per kilo.
During the cooking process, keep an eye out for any grey foam that may rise to the surface and remove it with a slotted spoon. This step ensures that your corned beef silverside is clean and ready to serve. Once the meat is easily penetrable with a fork, it is ready to be removed from the heat.
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Choose your cooking method
Corned beef silverside can be cooked in a variety of ways, including on the stovetop, in the oven, in a slow cooker, crock pot, pressure cooker, or Instant Pot. Each method has its own advantages and disadvantages, so choose the one that best suits your preferences and equipment.
If you're short on time or want to avoid spending too much time in the kitchen, the stovetop method might be the best option. This method involves simmering the corned beef in a large pot on the stove for 2-3.5 hours until tender. Keep the temperature low to prevent the meat from drying out, and remember to skim any grey foam that forms on the surface.
For a more hands-off approach, you can use a Dutch oven, which is a large cast iron pot with a tight-fitting lid. Preheat your oven to a low temperature (around 150-180°C), place the corned beef and ingredients in the Dutch oven, and bring it to a simmer on the stovetop before transferring it to the oven. This method allows you to prepare other things while your meal cooks.
If you have a slow cooker, crock pot, pressure cooker, or Instant Pot, you can also use these appliances to cook your corned beef silverside. These methods typically involve cooking the meat at a low temperature for a longer period (around 4-8 hours for a slow cooker). Remember to fill the appliance with enough water to cover the meat and adjust the cooking time as needed.
No matter which cooking method you choose, always remember to rinse or soak the corned beef before cooking to remove excess salt and brine. Additionally, when cooking corned beef silverside, aim for a gentle simmer rather than a full boil to ensure tender and juicy meat.
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Cook the beef
Cooking corned beef silverside in a pot is a great way to make a hearty family meal. The process is straightforward, but it does require a few hours of cooking time. Here is a step-by-step guide to achieving tender and flavourful corned beef:
Prepare the Corned Beef:
First, remove the corned beef from its packaging. Most corned beef is sold in vacuum-sealed bags with brining liquid, which should be rinsed off with cold water to prevent the meat from becoming overly salty.
Place the corned beef into a large pot or Dutch oven. Add enough cold water to completely cover the meat. You can also add herbs and vegetables to the pot for extra flavour. Some suggested ingredients include brown onion, carrot, celery stalk, garlic, bay leaves, malt vinegar, brown sugar, sea salt flakes, and black peppercorns. Bring the water to a boil, then reduce the heat and allow the beef to simmer gently.
Simmering Time:
The simmering time will depend on the size of your corned beef. A good rule of thumb is to simmer for about 1 hour per kilo of meat. For a 1.5-1.7kg corned beef silverside, you can expect a simmering time of around 2 hours. However, it's important to cook the beef until it is tender, so use a fork to check if it can easily penetrate the centre of the meat. If not, continue simmering and check again every 15-20 minutes.
Resting and Serving:
Once the corned beef is cooked, remove it from the heat and let it rest in the cooking liquid. This will make it easier to slice. When you're ready to serve, slice the corned beef against the grain. Corned beef is traditionally served with mashed potatoes and vegetables, such as cabbage or peas. It can also be accompanied by a white sauce, sour cream, or mustard sauce.
Tips:
- If you notice any grey foam rising to the surface during cooking, remove it with a slotted spoon and discard it.
- For a more intense flavour, you can add an orange to the pot while simmering.
- Leftover corned beef makes excellent sandwiches or can be used to make corned beef fritters.
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Make a sauce
Corned beef silverside is often served with a sharp, sweet mustard sauce. To make this sauce, you'll need eggs, mustard, sugar, vinegar, and beef cooking water.
First, mix the eggs, mustard, and sugar together in a small pan. Add the vinegar and beef cooking water. Heat gently, stirring continuously with a wooden spoon, until the mixture coats the back of the spoon. Be careful not to let the mixture boil.
Alternatively, you can make a white sauce to accompany your corned beef. To make this sauce, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for about 30-60 seconds. Next, gradually add milk, stirring constantly until all the milk is combined and the sauce is smooth. Continue cooking and stirring until the sauce comes to a boil and thickens. Finally, add horseradish and parsley, and season with salt and pepper to taste.
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Serve with sides
Corned beef silverside is a flavourful and hearty dish, perfect for a family meal. While it's delicious as it is, you can elevate the dish by serving it with a variety of sides. Here are some ideas to consider:
Mashed Potato
The classic pairing for corned beef is mashed potato. You can make it even more indulgent by adding some cooked carrots and kumara, as suggested by Cooking Perfected. For an extra special touch, top the mash with a generous helping of sour cream or a cheesy white sauce. This combination is a favourite in Australia and is sure to be a crowd-pleaser.
Vegetables
To balance out the richness of the dish, serve it with some vegetables. You can cook carrots, celery, and onions in with the beef, infusing them with the delicious flavours of the cooking liquid. However, Cooking Perfected recommends against cooking vegetables in with the beef if you're using vinegar, as they may take on an overpowering flavour. Instead, prepare them separately or serve them raw as a refreshing side. Seasonal greens and cabbage are excellent choices, and if you're feeling fancy, you can make creamy cabbage in a slow cooker or on the stovetop.
Gravy
Gravy is always a wonderful addition to a meat and potatoes dish. A white gravy is the traditional choice for corned beef, but a brown gravy also pairs exceptionally well.
Marrowfat Peas and Sauce
For a comforting winter meal, serve your corned beef with mushy marrowfat peas and a generous helping of horseradish sauce or HP Brown Sauce.
Sandwiches
If you have any leftovers, corned beef makes a fantastic sandwich filling. The Irishman's Wife recommends making a potato pancake with leftover mashed potatoes and finely shredded beef, frying it in butter, and serving it with bacon and eggs for a hearty breakfast. You can also make a Reuben sandwich with slices of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread.
With these sides and suggestions for leftovers, you can create a delicious and varied feast with your corned beef silverside as the star.
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