So I have never done a corned beef/silverside before, I'm more of a roast kind of girl when it comes to my meats, so have made lots of them, but DH has requested this as it's a meal he enjoyed greatly during his childhood and it sounds very yummy so I am happy to oblige!
Tonight is the night My 1.3kg Silverside is out and defrosted, good to go... I have a recipe here that says to soak the beef in cold water for an hour before simmering in the pot with my cloves, onion, perppercorns & bay leaves for 1.5hours - This sounds great but other recipes I have read don't say anything about soaking the beef for an hour, what is the difference between soaking and not soaking it?? Do you soak yours?? I am wondering if there are other yummy options also or is Corned Beef generally always cooked the same way?? How do you do yours? I am planning on serving mine with carrots, potatoes, cabbage & homemade white sauce. What do you serve yours with?
Would greatly appreciate your input/advice! I have never eaten let alone cooked corned beef and I want it to turn out marvellously for my well deserving DH!
i have never heard of soaking it, so dunno about that. i find that if you follow the instructions on the bag it doesnt get cooked enough so what i do is put it in for the recommended time (from memory 30-40 mins per 500g) but then continue to cook it for a further 3-4 hours. you put a knife in it and if it is soft it is cooked, if its hard it is not.
you can leave it in the bag or take it out, i take it out and add 3/4 cup malt vinegar and a tablespoon of brown sugar to the wter. i also drop a whole onion in there to coook with it. i dont bother with the cloves. i like to cook the potatoes right at the end in the same pot it gets a nice flavour in it, but DH doesnt like the flavour so i do his in a seperate pot of water, its up to personal preference.
usually have it with cabbage and carrot, and white sauce. DH bangs on about his mums onion sauce but i dont know how to make it. LOL
Don't soak ours. I assume it might be done to help remove some of the salt. I add malt vinegar, peppercorns, cloves, brown sugar and bay leaves. Cook it longer than what it says, make sure it is a nice simmer, not a rapid boil. I prefer it to be ready before I prepare the rest of the veg. I just turn it off and let it sit in the warm water, for some reason it comes out better that way.
I serve with mash potato, homemade parsley sauce, bacon and cabbage plus other seasonal veg.
Thankyou so much ladies! Yes I forgot to add the brown sugar in my post above, my recipe calls for this also... I have done some research and found that yes the soaking is to remove some of the salt - Is this really neccessary?? Is this Beef rather salty?? Too salty?? I might not soak it and see how I go as it's only this particular recipe that is telling me to soak it....
Thankyou for your advice Hollo! I will def try cooking it for a while longer than it says, I will do the knife test to be sure and will do the potatoes in the water for the extra flavour, that sounds like a great idea! Thankyou!
Ooooo Astrid, serving bacon with it sounds delicious!! I will do come cabbage, potatoes, carrots, capsicum and broccoli with the white sauce also My recipe says to rest the meat wrapped in foil once it is cooked, I am hoping this works like other meats and makes the meat even more tender but will also let it rest in the water for a little as well , Thanks for the tip!!
Thankyou so much ladies!! Will go pop it on now and let you know how I go - Hopefully it's a winner with DH
how'd ya go? did you know you can also do a corned lamb (i have only ever seen it from woolies) and you can get pickled pork which you cook in the same way. corned beef is definately the best though. ;-)
Corned Silverside/Beef Learner - What do you do??
My 1.3kg Silverside is out and defrosted, good to go... I have a recipe here that says to soak the beef in cold water for an hour before simmering in the pot with my cloves, onion, perppercorns & bay leaves for 1.5hours - This sounds great but other recipes I have read don't say anything about soaking the beef for an hour, what is the difference between soaking and not soaking it?? Do you soak yours?? I am wondering if there are other yummy options also or is Corned Beef generally always cooked the same way?? How do you do yours? I am planning on serving mine with carrots, potatoes, cabbage & homemade white sauce. What do you serve yours with?
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