Corned Silverside is an easy meal – it’s very lean, exceptionally rich in Protein, Niacin and Iron – and a great source of Vitamin B2.
Why is it called “Corned” Silverside? The term comes from when the salt used to “pickle” the Beef was large grained salt – the rock salt used then were called “Corns” of salt.
Corned Silverside has been a favourite for many generations, one has really stood the test of time. Namely it is easy to make and left-overs can be used in so many different ways to make it into a completely different meal.
Because it has been around for so long – different states and countries have different terms for it. You might have heard of it referred to as Corned Beef, Pickled Beef or Salt Beef.
Palmdale Village Meat’s Corned Silverside is very Low Sodium has NO nitrates, NO gluten and absolutely NO preservatives
All of Palmdale Villiage Meat’s Corned Silverside is from only the Eye of the Silverside, giving you the very best cut of meat. The stuff you buy in tins and in some supermarkets are very low quality indeed, older – tougher – meat and seasoned with a zillion additives to make it tender – best to buy from a reputable Butcher, like Palmdale Village Meats, Poultry and Seafood!
For cooking instructions and recipe suggestions, read on….
First of all, how big a piece should you get? Well, we’re talking about measuring that elusive piece of string…. It will depend on how many people you’re serving, how large their appetites, what the sides are (ie: is the Corned Silverside only a portion or the bulk of the meal?) – maybe you want leftovers for sandwiches etc the next few days. Here’s where the expertise of the staff at Palmdale Village Meats and Seafood come in. Explain your needs to them and they will help you choose a size to suit YOUR particular meal.
The Palmdale Meat’s Corned Silverside is readily available in pick and go 1.5k pieces, but I know that there are ALWAYS a few bigger pieces kept so if you need a larger piece, or smaller, the very accommodating people at Palmdale Village Meat, Poultry and Seafood can help you get the size YOU want!
To cook your Corned Silverside, you need to immerse it in water. A large pot of water or in a slow cooker.
What? Why BOIL it? A true Corned Silverside has been, basically “pickled”. It has sat in a bath of brine. While that gives the Silverside it’s distinctive slightly salty taste… the boiling process will ensure that excess salt will be leached away so it is ONLY “slightly” salty.
Boiling in a large saucepan
Ensure that there is enough water in the saucepan for the Corned Silverside to float freely. You do not want that piece of meat sitting on the bottom, near the flame, so make sure that the saucepan is reasonably full. Add your choice of seasonings (see below). Bring it to the boil and then reduce to a slow simmer.
Simmer for 50-60 minutes per kilo. Yes you can cook it for longer, many recipes actually call for longer – but it largely depends on the quality of meat you are trying to cook. Your high quality piece of Corned Silverside from Palmdale Village Meats will NOT need any longer.
You COULD cook it for longer of course, if you leave it simmering while you go out and you don’t get back until a bit later than expected, it isn’t going to ruin the meat! What it will do, is make it more of the falling apart consistency rather than one perfect for slicing.
Cooking in a Slow Cooker
Again, we need to boil the Corned Silverside – but here it isn’t critical if the Silverside is sitting on the bottom – and, you need much less water in a slow cooker than a saucepan.
For a 1.5k piece of Palmdale Meats Corned Silverside, 3 cups of water, your choice of seasonings (see below). 3 hours on Slow or 6 hours on High. Longer? Sure, but be aware your high quality cut will be hard to slice then, it’ll be more of a “fall apart” consistency.
Flavouring the Corned Silverside
Remember I mentioned seasonings? Traditionally – the Corned Silverside would be boiled with
- 2-3 Bay Leaves
- 2-3 Cloves
- 2 tablespoons of Sugar; and
- 2 tablespoons of Vinegar.
You can leave it at those 4 ingredients for a beautiful flavour, keeping to the K.I.S.S. principle. However, there is nothing to say you can’t experiment, here are a few other additional ingredients you might like to try one or more.
- Sliced onion
- Garlic Cloves
- Pepper Corns
- Favourite herbs
- Replace some of the water with Ginger Beer
What can you do with Leftover Corned Silverside?
These are just some general ideas for you….
- THE best sandwich filling – perfect with your favourite chutney
- Mix it with Noodles, a dressing and your favourite veggies for a yummy salad
- Use it to replace mince or roast for a delicious Shepherd’s Pie
- Crumble it into your scrambled eggs for a delicious touch
- Corned Silverside Hash (mixture of Corned Silverside, Potatoes, Bacon, Stock, Cream and Mustard cooked on low until potatoes are cooked)
- Substitute Corned Silverside for fillings in pies, pasties, egg rolls
- Corned Silverside Fritters (shredded Silverside and chopped onion wrapped in cold mashed potato and shallow fried in butter)
- Add Caramelised Onion and Cheese to shredded Corned Silverside and make yummy Corned Silverside Melts.
- Replace the Tuna in your favourite Tuna Bake recipe, with Corned Silverside
- Make it into a dip – Equal amounts of Cream Cheese, Sour Cream, Corned Silverside, Sauerkraut and Parmesan
- Replace the traditional Ham Hock, or Bacon Bones with cooked (must be cooked or it’ll be too salty) Corned Silverside for a Pea and SILVERSIDE soup
- Silverside and Noodle Casserole.