I am cooking right now a corned silverside, something i have never done before and looking for non web help from the better cooks here.
I bought the smallest i could find ( being a solo you would). The intension is to just add a few slices of it to a cold salad for having for dinner over the next few days, a easy ready made and healthy meal to last a good while.
This is what i am doing. The packet suggested I just pierce the bag it is in with a sharp knif and cook it like that BUT i didnt. Dont want lots of salt, so i removed it from its sealed bad and washed it in cold water before adding it to a stock pot of water that was just and only just simmering. A few bubbles every minute. I am going to cook it until i can easily push a fork into its centre. Two hours? We will see.
Its happily cooking away with these incrediants. Two bay leaves, six cloves, one table spoon of brown sugar ( is that nessecary? im a diabetic) Two table spoons of vinegar,six pepper corns, one chopped oinion, two chopped carrots,some celery and thats it.
Need some grandma exsperience here please, hehhehe, a good cook will do! Come to think of it forget the grandma help, mine would be 120 !
Peter
barina said
02:50 AM Nov 12, 2012
That's how i do the pickled pork, same way minus the sugar and when cooked leave to go cold in the water it has been cooked in.......don't know why just what my mum said to do.... enjoy....
grill n chill said
06:14 PM Nov 12, 2012
Reporting back.
The meal was a big hit and i will be cooking it again some day soon. I made a mustard sauce i found on the web, easy and good, the meal last night was good, BUT cold its even better. Fresh bread, hot mustard. lettuce and tomato was a 10/10 meal. $7.50 for the meat and $17.00 for the salad that will make about five days of meals!
Peter
sufil said
09:49 PM Nov 12, 2012
I cook silverside/corned beef, in the slow cooker, with a can or small bottle of dry ginger ale or ginger beer (even been known to add an extra slug of Green Ginger Wine!!) instead of water and other bits. Leave it to cool in liquid.
eureka said
11:20 PM Nov 12, 2012
Hi Peter, 2 hours seemed a long time for a small cut but it sounds like it turned out ok. I thought I could smell it cooking as I read your post....Mmmmm hunger pangs....
Helen
grill n chill said
02:03 AM Nov 13, 2012
Well i liked it so much i just got back from the shops with a second one. Since its on sale at $5.50 a kilo why not? Certainly is a cheap meal and oh so good. I also purchased a 4 pack of ginger beer ( little bottles) Thank You Sufil ! Gunna try that next. Questions are.....Does corned silver side freeze OK? How much ginger beer? I dont have a slow cooker so do i add more water to the pot or do i add more ginger beer to cover the meat?
Eureka... I fell asleep while it was cooking so the siverside cooked for 2 1/2 hours. Seems to be pretty much perfect, what does over cooked silver side look like? It was just cooking very slowly, maybe that was the win? And smell? you are right on there. I am making a home brew in the kitchen at the moment so this morning walking in there i expected the room to smell like a brewery but it didn't. Maybe its worth cooking silver side outdoors?
Oh i see some recipes call for a pasley sauce. I have it growing wild and crazily in my veggie garden its getting out of control in fact. Parley or mustard sauce?
Peter
sufil said
04:30 AM Nov 13, 2012
Depending on the size of the meat I may use 2 bottles or cans. I don't always cover the meat, just bring it to the boil, put on a tight fitting lid and turn down to a simmer. check it every half hour or so and turn it over, add a bit more GB if it needs it. . Yes I have frozen it,usually slice and pack in meal size portions.. If it is over cooked it will fall apart but it is still nice!! Both parsley sauce or mustard sauce are great with it.
Rip and Rosie said
12:36 AM Nov 14, 2012
Silverside keeps very well when corned as the process was developed as a preservative- check the use by date on the packet or ask your butcher when you buy it.
So there should be no need to freeze it when raw, but when cooked it will freeze like any other cooked meat (which in my expereince is not well and not for a long time).
I like my corned meat hot on day 1 with boiled cabbage, mash spuds and carrots, then cold with salads or with pickles on sandwiches thereafter, or reheated with steamed veges.
I prefer tomato sauce, but white sauce with onions or parsley is good too.
You can't ruin corned meat, so don't get hung up on quantities or even cooking time......................... I'd love to hear about it if you do manage to ruin it!
Rosie.
grill n chill said
03:47 AM Nov 14, 2012
If anyone can ruin a silver side its me Rosie i will let you know how i go on the second one. For now ( and tonight yet again) i am especially enjoying my efforts. Parsley sauce is still a mystery to be explored!
Peter
Nomad246 said
05:03 AM Nov 14, 2012
You go a long way to beat a good feed of Corned Beef with all the trimmings, then even better the following days of sangas with hot english mustard in fresh bread and a cuppa char for lunches.
Cuppa char required for the overdose of hot mustard.
Cheers
Happywanderer said
06:47 AM Nov 16, 2012
My daughter does hers in the slow cooker, it takes 8 hrs.
Haven't bought silverside for a long time, but after reading this thread I will be doing just that when I am back home.
Rip and Rosie said
05:59 PM Nov 16, 2012
I buy corned silverside regularly. Sometimes its in the slow cooker, sometimes in a big saucepan.... depends how quickly I need it (or how hungry I am).
Its good for a tight budget. Nice big piece from the butcher about $20= 2 meals ( for 2 people) hot with veges, + 2 lunches cold with salad +/- sandwiches along the way.
Now, for me, that's cheap.
msg said
06:21 PM Nov 16, 2012
Was $6 kg at C**les this week. Low salt and low fat.
Dunmowin said
12:54 AM Nov 17, 2012
I add 1/2 and orange to the mixe of spices, plus any pickling spices - star anise, whole cinnamon sticks, mustard seed - what ever I have in my pantry. Substitute balsamic vinegar for a change of flavour.
Always have mine with caulieflower cheese.
petengail said
01:00 AM Nov 17, 2012
We always cook up a piece of corned meat, corned beef, or pickled pork, when we are away. Easy to do and you get a lovely hot meal then some nice cold meat for salads and sandwiches
grill n chill said
03:07 AM Nov 17, 2012
Last night i cooked my second one ever mainly because i enjoyed the first one so much and also because my kids came over for dinner. I tried the ginger beer method this time as was suggested ( thank you sufil ) but i don't really think it was as good as the first i made. My two daughter who pop over sometimes for tea made some interesting comments that made me smile. Sixteen and eleven they are. The comment from the older was Grandma Melbourne's silver side is better than yours!!!!!!! ( escaped the criticism by saying all Grandmas are fantastic cooks) The younger one asked me where are the carbohydrates!!!!!! It seems mashed potatoes are a necessary with silver side with her. I asked her please tell me what exactly are carbohydrates? She replies saying mashed potatoes,garlic bread and pasta. what a sweetheart!
Anyway you lot you wont believe this but i just bought my third silver side I am in love Three in a row has got to be close to a record? I am going to try the half an orange trick with this one as well ( thank you Dunmovin) Oh and thank you to to Rip and Rose, you are right, expiry date is for this one is months time refrigerated. Pretty handy that fact!
Grandma Melbourne move over cause this little duck is on your case.
Now the new challenge.
Got given by two different friends this week heaps of frozen squid . Any suggestions on how to cook them ?
Peter
jules47 said
04:25 AM Nov 17, 2012
Love corned beef (silverside) - I often roast it - either in the Cobb cooker, or if got power the turbo cooker - did that yesterday. Comes out beautiful - years ago my mum used to mix crushed pineapple from a tin with some brown sugar, and after boiling the corned silverside, would spread this on one surface and put in the oven till the mix caramalised!!! It is a taste sensation!!!!
Clare46 said
09:50 PM Nov 17, 2012
$5.69 kg at Aldi this morning
Dunmowin said
01:19 AM Nov 18, 2012
Have just added a new thread with some squid recipies
marto1944 said
04:25 PM Nov 18, 2012
Gee it seems funny to me that you lot have missed out on such a wonderful meal for all those years we have always had corneded beef for as long as I can remember a great meal and left overs for cold meat or sandwiches and yep mashed potatoes are a must ( I find potatoes and sweet potatoe mix is the best ) and I am a big fan of ALDI when it comes to corned beef not so salty and always consistant in quality ,taste and tenderness
peter
Happywanderer said
05:27 PM Nov 18, 2012
Peter, I got the impression from all the posters they love corned beef/silverside which means they have eaten it numerous times as I have. One of my favourite meals.
grill n chill said
06:04 PM Nov 18, 2012
Twenty five years of adult solo life + ten years of good marriage to a almost vegetarian = No Silver Side Peter.
But i am making up for it now!
Yesterday i had some quests over for dinner. Guess what i cooked? hahhahahah Thank you jules47 cause i tried the pineapple and brown sugar tip and used my first simple recipe to cook it before glazing it in the oven. None left at all for sandwiches today ! Impressive success with compliments never ending sums it up.
Now that's three i have cooked and so almost an expert i was wondering about the left over stock. Seems a bit of a waist to just throw it out. Any ideas or hints there?
Peter
pambaz said
03:40 AM Nov 19, 2012
Corn beef is one of our favourites.
I just take it out of the wrapper, rinse, put into large saucepan or small boiler,add vinegar,tsn mustard powder,about 8 cloves ,top up with water and put on the electric hotplate on the table outside and simmer for 2 hrs.
At the last 10 mins I put in whole carrots and potatoes. Take the potatoes out when soft and mash . Have hot one night with veges and the potato., cold with salad or veges the next and some left over for sandwiches. White sauce if I am in the mood.
This is one of the easiest dinners ever.
Pam
johnno02 said
09:19 AM Nov 27, 2012
We also love Corned Beef,
There are many Recipes for Corned Beef,all different
My Recipe,is to wash the piece in cold water,put in a large pot,and cover with water,
Like most other recipes,I use the usual amounts of Brown sugar,and Brown Vinegar,
Cloves,Bay Leaves,1 Onion Cut in Half,But Also a good 1/4 cup of Honey,and a Teaspoon,or so, of Mixed Herbs,in a
Tea Strainer,or little Bag.
I usually allow 35 minutes,per 500 grams,on a very slow Simmer,only starting the timing,when I have Maintained a slow simmer
for 5 minutes,or so.
As we only Like ours Cold,I find the best method,is to cook,the meat in the evening,and let sit in the Pot,with the Remaining Water
Overnight,until completely cold,my wife Kathy,transfers it to the Fridge,the next Morning.
I can Guarantee,the Corned Beef will still be nice and Moist,right to the end,
As long as it's Not Overcooked.
I am also an Insulin Dependant Diabetic,and have been for the last 32 years, I dont worry too much
about the extra sugars,Nor do I remove the Fat etc,(No Fat,No Flavour)
The couple of bottles of home made beer,365 nights a year,for the past 40 odd
years,as well as a couple of Home Made Bourbon,and Zero Cokes, would probably would do more Damage anyway.
Regards.
John
sandsmere said
08:12 AM Nov 28, 2012
G'day grill n chill ,
We always keep the used corn beef stock . Take any fat off the top and put it through the blender .
Then use it as a base for soups or stews .
-- Edited by sandsmere on Wednesday 28th of November 2012 08:12:48 AM
johnno02 said
04:12 AM Nov 29, 2012
That's a heck of a good Idea,Have to remember that tip
Thank you
John
-- Edited by johnno02 on Thursday 29th of November 2012 04:13:13 AM
rustylizard said
05:53 AM Jan 3, 2013
as a butcher easy way to cook silverside bout 2 cups orange juice ,bout 2 tablespoons honey in the hot water job done
johnno02 said
11:37 AM Jan 3, 2013
rustylizard wrote:
as a butcher easy way to cook silverside bout 2 cups orange juice ,bout 2 tablespoons honey in the hot water job done
Definately,have to give that a try too,sounds really nice
Thanks for posting.
Regards.
John
Kingsthorpedavid said
04:48 AM Jan 9, 2013
"Oh i see some recipes call for a parsley sauce. I have it growing wild and crazily in my veggie garden its getting out of control in fact. Parley or mustard sauce?"
Reply:
White sauce with sliced onion and cloves, powdered cloves ok. Gotta have cloves!
KD
peterseaford said
12:28 AM Jun 18, 2013
IGA has corned silverside for $4.99 kg so just roasted a piece in our Cobb - ts just beautiful
washed it - patted on mixture of 1 part pepper 2 parts paprika 1 part garlic powder.
cooked in 1.5 hrs - internal temperature 80 so well done and it tasts beaut
I am cooking right now a corned silverside, something i have never done before and looking for non web help from the better cooks here.
I bought the smallest i could find ( being a solo you would). The intension is to just add a few slices of it to a cold salad for having for dinner over the next few days, a easy ready made and healthy meal to last a good while.
This is what i am doing. The packet suggested I just pierce the bag it is in with a sharp knif and cook it like that BUT i didnt. Dont want lots of salt, so i removed it from its sealed bad and washed it in cold water before adding it to a stock pot of water that was just and only just simmering. A few bubbles every minute. I am going to cook it until i can easily push a fork into its centre. Two hours? We will see.
Its happily cooking away with these incrediants. Two bay leaves, six cloves, one table spoon of brown sugar ( is that nessecary? im a diabetic) Two table spoons of vinegar,six pepper corns, one chopped oinion, two chopped carrots,some celery and thats it.
Need some grandma exsperience here please, hehhehe, a good cook will do! Come to think of it forget the grandma help, mine would be 120 !
Peter
enjoy....
Reporting back.
The meal was a big hit and i will be cooking it again some day soon. I made a mustard sauce i found on the web, easy and good, the meal last night was good, BUT cold its even better. Fresh bread, hot mustard. lettuce and tomato was a 10/10 meal. $7.50 for the meat and $17.00 for the salad that will make about five days of meals!
Peter
Helen
Well i liked it so much i just got back from the shops with a second one. Since its on sale at $5.50 a kilo why not? Certainly is a cheap meal and oh so good. I also purchased a 4 pack of ginger beer ( little bottles) Thank You Sufil ! Gunna try that next. Questions are.....Does corned silver side freeze OK? How much ginger beer? I dont have a slow cooker so do i add more water to the pot or do i add more ginger beer to cover the meat?
Eureka... I fell asleep while it was cooking so the siverside cooked for 2 1/2 hours. Seems to be pretty much perfect, what does over cooked silver side look like? It was just cooking very slowly, maybe that was the win? And smell? you are right on there. I am making a home brew in the kitchen at the moment so this morning walking in there i expected the room to smell like a brewery but it didn't. Maybe its worth cooking silver side outdoors?
Oh i see some recipes call for a pasley sauce. I have it growing wild and crazily in my veggie garden its getting out of control in fact. Parley or mustard sauce?
Peter
So there should be no need to freeze it when raw, but when cooked it will freeze like any other cooked meat (which in my expereince is not well and not for a long time).
I like my corned meat hot on day 1 with boiled cabbage, mash spuds and carrots, then cold with salads or with pickles on sandwiches thereafter, or reheated with steamed veges.
I prefer tomato sauce, but white sauce with onions or parsley is good too.
You can't ruin corned meat, so don't get hung up on quantities or even cooking time......................... I'd love to hear about it if you do manage to ruin it!
Rosie.
If anyone can ruin a silver side its me Rosie i will let you know how i go on the second one. For now ( and tonight yet again) i am especially enjoying my efforts. Parsley sauce is still a mystery to be explored!
Peter
You go a long way to beat a good feed of Corned Beef with all the trimmings, then even better the following days of sangas with hot english mustard in fresh bread and a cuppa char for lunches.
Cuppa char required for the overdose of hot mustard.
Cheers
Haven't bought silverside for a long time, but after reading this thread I will be doing just that when I am back home.
Its good for a tight budget. Nice big piece from the butcher about $20= 2 meals ( for 2 people) hot with veges, + 2 lunches cold with salad +/- sandwiches along the way.
Now, for me, that's cheap.
I add 1/2 and orange to the mixe of spices, plus any pickling spices - star anise, whole cinnamon sticks, mustard seed - what ever I have in my pantry. Substitute balsamic vinegar for a change of flavour.
Always have mine with caulieflower cheese.
Last night i cooked my second one ever mainly because i enjoyed the first one so much and also because my kids came over for dinner. I tried the ginger beer method this time as was suggested ( thank you sufil ) but i don't really think it was as good as the first i made. My two daughter who pop over sometimes for tea made some interesting comments that made me smile. Sixteen and eleven they are. The comment from the older was Grandma Melbourne's silver side is better than yours!!!!!!! ( escaped the criticism by saying all Grandmas are fantastic cooks) The younger one asked me where are the carbohydrates!!!!!! It seems mashed potatoes are a necessary with silver side with her. I asked her please tell me what exactly are carbohydrates? She replies saying mashed potatoes,garlic bread and pasta. what a sweetheart!
Anyway you lot you wont believe this but i just bought my third silver side I am in love Three in a row has got to be close to a record? I am going to try the half an orange trick with this one as well ( thank you Dunmovin) Oh and thank you to to Rip and Rose, you are right, expiry date is for this one is months time refrigerated. Pretty handy that fact!
Grandma Melbourne move over cause this little duck is on your case.
Now the new challenge.
Got given by two different friends this week heaps of frozen squid . Any suggestions on how to cook them ?
Peter
$5.69 kg at Aldi this morning
Have just added a new thread with some squid recipies
peter
Twenty five years of adult solo life + ten years of good marriage to a almost vegetarian = No Silver Side Peter.
But i am making up for it now!
Yesterday i had some quests over for dinner. Guess what i cooked? hahhahahah Thank you jules47 cause i tried the pineapple and brown sugar tip and used my first simple recipe to cook it before glazing it in the oven. None left at all for sandwiches today ! Impressive success with compliments never ending sums it up.
Now that's three i have cooked and so almost an expert i was wondering about the left over stock. Seems a bit of a waist to just throw it out. Any ideas or hints there?
Peter
I just take it out of the wrapper, rinse, put into large saucepan or small boiler,add vinegar,tsn mustard powder,about 8 cloves ,top up with water and put on the electric hotplate on the table outside and simmer for 2 hrs.
At the last 10 mins I put in whole carrots and potatoes. Take the potatoes out when soft and mash . Have hot one night with veges and the potato., cold with salad or veges the next and some left over for sandwiches. White sauce if I am in the mood.
This is one of the easiest dinners ever.
Pam
We also love Corned Beef,
There are many Recipes for Corned Beef,all different
My Recipe,is to wash the piece in cold water,put in a large pot,and cover with water,
Like most other recipes,I use the usual amounts of Brown sugar,and Brown Vinegar,
Cloves,Bay Leaves,1 Onion Cut in Half,But Also a good 1/4 cup of Honey,and a Teaspoon,or so, of Mixed Herbs,in a
Tea Strainer,or little Bag.
I usually allow 35 minutes,per 500 grams,on a very slow Simmer,only starting the timing,when I have Maintained a slow simmer
for 5 minutes,or so.
As we only Like ours Cold,I find the best method,is to cook,the meat in the evening,and let sit in the Pot,with the Remaining Water
Overnight,until completely cold,my wife Kathy,transfers it to the Fridge,the next Morning.
I can Guarantee,the Corned Beef will still be nice and Moist,right to the end,
As long as it's Not Overcooked.
I am also an Insulin Dependant Diabetic,and have been for the last 32 years, I dont worry too much
about the extra sugars,Nor do I remove the Fat etc,(No Fat,No Flavour)
The couple of bottles of home made beer,365 nights a year,for the past 40 odd
years,as well as a couple of Home Made Bourbon,and Zero Cokes, would probably would do more Damage anyway.
Regards.
John
G'day grill n chill ,
We always keep the used corn beef stock . Take any fat off the top and put it through the blender .
Then use it as a base for soups or stews .
-- Edited by sandsmere on Wednesday 28th of November 2012 08:12:48 AM
That's a heck of a good Idea,Have to remember that tip
Thank you
John
-- Edited by johnno02 on Thursday 29th of November 2012 04:13:13 AM
as a butcher easy way to cook silverside bout 2 cups orange juice ,bout 2 tablespoons honey in the hot water job done
Definately,have to give that a try too,sounds really nice
Thanks for posting.
Regards.
John
Reply:
White sauce with sliced onion and cloves, powdered cloves ok. Gotta have cloves!
KD
IGA has corned silverside for $4.99 kg so just roasted a piece in our Cobb - ts just beautiful
washed it - patted on mixture of 1 part pepper 2 parts paprika 1 part garlic powder.
cooked in 1.5 hrs - internal temperature 80 so well done and it tasts beaut
kind regards
peter