Best Corned Meat Silverside Or Beef Recipes

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CORNED MEAT ( SILVERSIDE OR BEEF)



Corned Meat ( Silverside or Beef) image

My family just love this dish. Traditional way is to serve it with mashed potato and white sauce but we usually have it served sliced and with veges. The leftovers usually become sandwich meat with pickles (that is if my husband leaves any!).The weight of the meat does not matter- boil 30mins per 500 grams

Provided by Jubes

Categories     Meat

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 kg corned beef (or use corned silverside)
2 carrots, chopped
2 onions, chopped
1/4 cup vinegar (I use malt vinegar)
1/4 cup brown sugar
1 teaspoon peppercorn

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.

Nutrition Facts : Calories 359.4, Fat 23.8, SaturatedFat 8, Cholesterol 122.5, Sodium 1431.3, Carbohydrate 11.6, Fiber 1, Sugar 8.6, Protein 23.2

CORNED BEEF (SILVERSIDE)



Corned Beef (Silverside) image

An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.

Provided by Sara McCleary

Categories     Main (entree)

Time 2h40m

Number Of Ingredients 16

1 piece corned silverside/brisket
4-6 dried bayleaves
½ bunch fresh thyme
6-8 dried juniper berries
10 black peppercorns
1 brown onion (peeled and cut in half)
1 carrot (washed and cut into quarters)
1 head garlic (rinsed and cut into half across the middle)
2 Tablespoons dark brown sugar
2 Tablespoons malt vinegar
1 garlic clove (thinly sliced)
40 ml olive oil (light tasting)
30 grams (½ cup) panko crumbs
125 ml (½ cup) milk
110 grams (1 cup) walnuts
50 grams (1 packed cup) parmesan cheese (finely grated)

Steps:

  • Trim corned silverside/brisket or any excess fat or visible sinew.
  • Place corned silverside/brisket into a large pot that has a lid with all of the ingredients. Cover with cold water.
  • Bring the pot to a boil and then reduce to a gentle simmer. Put the lid on pot the and simmer for 2 ½ hours.
  • Skim any brown scum/foam from the pot as it forms.
  • Leave corned beef to cool in the cooking liquid.
  • Warm sliced garlic and olive oil in a small saucepan over low heat for a minute or two. It is important not to fry the garlic, you want it to soften slightly. Place to the side to cool.
  • In a small bowl soak panko crumbs in milk.
  • Place walnuts in a saucepan of cold water. Bring to the boil over high heat and then drain immediately in a colander. Rinse walnuts with cold tap water and place back in the saucepan again. Cover with cold water and bring to the boil again. Repeat this process twice.
  • In a small food processor or blender, blend walnuts, soaked panko crumbs, parmesan, and a pinch of salt until smooth.
  • Add garlic, oil, and a tablespoon or two of water. Blend until you have a thick sauce. Adjust water as needed.
  • Season to taste and serve with corned beef.
  • Store excess sauce in a container in the fridge for up to a week

Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 917 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CORNED BEEF / CORNED SILVERSIDE FOR THE CROCK POT



Corned Beef / Corned Silverside for the Crock Pot image

Beautiful slow cooked corned meat. Put it on in the morning and it's ready by dinner time when you arrive home. This recipe actually came with my Sunbeam Slowcooker/ Crockpot and my family really loved it. It was so tender and moist

Provided by Jubes

Categories     Meat

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 kg corned beef (corned silverside)
10 peppercorns
3 bay leaves
2 tablespoons brown sugar
1 onion, chopped

Steps:

  • Take the meat out of it's packaging and rinse under the tap. Place in the crockpot.
  • Add the remaining ingredients and enough water to barely cover the meat. I leave the peppercorns whole.
  • Place on Slow setting and cook for 8 to 8.5 hours or on High setting for 4 to 4.5 hours.
  • When done, remove the meat from the crockpot and wrap in aluminium foil until ready to slice (this will keep your meat moist).
  • Enjoy!

Nutrition Facts : Calories 652.8, Fat 47.5, SaturatedFat 15.9, Cholesterol 245, Sodium 2837.1, Carbohydrate 7.5, Fiber 0.4, Sugar 5.2, Protein 45.6

CORNED SILVERSIDE



Corned Silverside image

What is left over from this meat is my favourite sandwich filling of all time!! The slower and longer this cooks the better. The sauce is a wonderful accompanyment. My step-mum always served this dish with mashed potatoes and cabbage. Her family migrated to Australia from the UK in the 1950's, so I am led to believe this is very traditional. Be sure to use brown vinegar, not white.

Provided by cookingpompom

Categories     Meat

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2-2 kg corned beef silverside
8 -10 peppercorns
3 -5 whole cloves
1/4 cup vinegar
2 tablespoons brown sugar
4 bay leaves
4 liters water (20 cups)
2 tablespoons butter
4 tablespoons flour
1 liter milk, warm
1 teaspoon prepared English mustard (mild, medium or hot)

Steps:

  • Place the silverside in a deep pot and cover with water (completely cover).
  • Add all the other ingredients and bring JUST to the boil. Turn down and simmer for 3 1/2 -4 hours.
  • Slice just enough for your meal, what ever is left - return to the water and place in the fridge, this keeps it moist and makes the best sandwich filling EVER!
  • To prepare the sauce:
  • In a medium sized pan melt the butter and add the flour, stir and let cook for 30-60 seconds.
  • Add the milk gradually stirring constantly (I like to use a whisk).
  • Cook over a low heat until thick and resembles custard. Add the mustard, stir through and serve with the meat.

Nutrition Facts : Calories 141, Fat 7.9, SaturatedFat 4.8, Cholesterol 25.7, Sodium 106.9, Carbohydrate 13, Fiber 0.4, Sugar 3.4, Protein 4.8

BEST CORNED BEEF/ SILVERSIDE ON THE PLANET.



Best Corned Beef/ Silverside on the Planet. image

I didn't post this family recipe here earlier because I thought that everyone made corned beef/silverside like I did LOL... Now I did a search to look for duplicates and found none! WELL folks, you gotta try this... this is to die for... get ready to drool. In fact, if your pieces of beef are smaller, do two and pop them both in the pot at once :) NOTE: for more information on a question raised especially for this recipe please see topic: http://www.recipezaar.com/bb/viewtopic.zsp?p=4408769#4408769

Provided by kiwidutch

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6

2 kg piece corned beef (silverside works well too)
2 oranges
2 tablespoons golden syrup
40 whole cloves
2 bay leaves
pepper

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 :).

Nutrition Facts : Calories 1384.8, Fat 99.2, SaturatedFat 32.9, Cholesterol 490, Sodium 5727.9, Carbohydrate 31.4, Fiber 8.8, Sugar 9.6, Protein 92.7

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