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….