Recipe wanted. Corned Silverside.

I have got these lumps of beef in the freezer which are labelled 'Corned Silverside'. It looked so yummy in Woolworths that I just had to buy them. Well it was on special actually so I bought 3 of them.

The only reason that I am asking is that I have already cooked one of them as per the instructions and it was awful. I am gonna throw it out actually.

What did I do wrong?

I boiled it with white vinegar, mustard and pressed garlic. I didnt have a bay leaf at the time.

Does anyone have a nice recipe for preparing Corned Silverside?

I am hoping to have something nice for my sandwiches nextweek or I may just toss it in a salad but it does have to be tender.

Anyone?

Thanks in advance. :D

How long did you boil it for Captain? You may have overcooked it. Was it tough?
Try simmering it for half the time and check it by inserting a knife and watch for the colour of the juices that run. They should be clear. Trial and error I am afraid.

Try this Link Captain

:D

:shock: Thanks Casper. I think the problem was the vinegar actually. I used white vinegar where your recipe calls for malt vinegar and, curiously, a much longer cooking time but at a lower temp.

I will try it. Thanks again.

:?

moved to the food thread

hmmm that didn't work.....

Where is Harry when you need him?

Our local Woolies sells pens, pencils, kiddies clothes, houshold items, cd's & some electrical items. No freezer cabinets stuffed full of dead animal carcasses the last time I was in there. I just mention this in passing, it's of no real relevance.

I just wiggled my nose and there you were Harry. Yes, Woolworths in the UK is a very poor affair. I have to agree. :grin:

:idea: While there are too many recipes on the net to sort through, I thought if you've got a microwave oven, this may be of some interest.

Quote:

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Author: Ronnie (---.ipn2.paradise.net.nz)
Date: 03-03-03 21:47

I use the microwave for mine

1 kg silverside 4 cups water
1/4 tsp ground cloves bay leaf (opt)
2 cloves garlic or 1/4 onion 1/2 tsp mix spice
1 dsp vinegar(i use white) sprinkle pepper 1 dsp golden syrup

Cook all (except silverside) on HIGH covered for 10 mnts
Wash the silverside & add to the mixture
Cook on LOW 1 hr-covered turn 1 hr covered
STAND FOR 10 MNTS

MUSTARD SAUCE

Whisk tog
1 egg 1 tbs flour 1 tsp mustard
1/4 cup sugar 1 1/4 cup vinegar 1 cup beef stock
Cook on MEDIUM 5 mnts-uncovered, stirring once

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1.5 kg silverside 2 cups water
2 tbs vinegar 2 tbs brown sugar 1 onion in 1/4's

Place beef into ovenbag with the water,vinegar,sugar & onion,then secure it loosly
Place into pyrex dish(or whatever) cook on HIGH 10 mnts
Reduce to MEDIUM for 30mnts, turning once
STAND 10 mnts in bag

SAUCE

30g butter 1 1/4 cups milk
1 tbs flour small onion-chopped also sprinkling of parsley

Combine butter & onion in bowl, cook on HIGH 2 mnts
Add flour & cook on HIGH 30 seconds
STIR in the milk,parsley
Cook on HIGH 3 mnts

These two recipes are delicious ...............Enjoy

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http://www.foodlovers.co.nz/forum/re...&i=2120&t=2101

Quote:

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Originally Posted by Captain Sensible

I just wiggled my nose and there you were Harry.

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Yes I suppose that's one of the benefits of having such a large nose CS, the fact that you can wiggle @ ppl. it I mean.

Quote:

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Originally Posted by Captain Sensible

Yes, Woolworths in the UK is a very poor affair. I have to agree. :grin:

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I woudn't quite go that far, in fact the Woolies down my local high street has just modernized its premises. I took a camera pic. on my way home to share with you.

https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif

Do you walk home harry? that must be pretty awful, are cars still expensive in the UK?

Quote:

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Originally Posted by dirtydog

Do you walk home harry? that must be pretty awful

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I use public transport & therefore a certain amount of walking is necessary. I like walking as it's a means of exercise that is sadly underrated by the body building fraternity. In fact when in BKK I walk quite a bit much to the annoyance of Madame H. who seems to think that a taxi is the only way one should travel.

Quote:

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Originally Posted by dirtydog

are cars still expensive in the UK?

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Well if you want a 10 yr. old Mondeo then they are quite inexpensive, however an Aston Martin Vanquish costs hundreds of thousands. I myself sold the Beemer last month & now have a Nissan Micra to run around in. :oops:

Please don't embarrass young harry more than he has been embarrassed, ie no pics of nissan micras or reliant robins, he is trying to save up so it's not his fault...

Quote:

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Originally Posted by Harry

https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif

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Hey. That is the Woolworths in Basingstoke Town Centre. We must be almost neighbours Harry. I am just 10 minutes down the A30 from you. Maybe we should meet up for a pint or two.

Quote:

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Originally Posted by Curious George

:idea: While there are too many recipes on the net to sort through, I thought if you've got a microwave oven, this may be of some interest.

Quote:

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Author: Ronnie (---.ipn2.paradise.net.nz)
Date: 03-03-03 21:47

I use the microwave for mine

1 kg silverside 4 cups water
1/4 tsp ground cloves bay leaf (opt)
2 cloves garlic or 1/4 onion 1/2 tsp mix spice
1 dsp vinegar(i use white) sprinkle pepper 1 dsp golden syrup

Cook all (except silverside) on HIGH covered for 10 mnts
Wash the silverside & add to the mixture
Cook on LOW 1 hr-covered turn 1 hr covered
STAND FOR 10 MNTS

MUSTARD SAUCE

Whisk tog
1 egg 1 tbs flour 1 tsp mustard
1/4 cup sugar 1 1/4 cup vinegar 1 cup beef stock
Cook on MEDIUM 5 mnts-uncovered, stirring once

--------------------------------

1.5 kg silverside 2 cups water
2 tbs vinegar 2 tbs brown sugar 1 onion in 1/4's

Place beef into ovenbag with the water,vinegar,sugar & onion,then secure it loosly
Place into pyrex dish(or whatever) cook on HIGH 10 mnts
Reduce to MEDIUM for 30mnts, turning once
STAND 10 mnts in bag

SAUCE

30g butter 1 1/4 cups milk
1 tbs flour small onion-chopped also sprinkling of parsley

Combine butter & onion in bowl, cook on HIGH 2 mnts
Add flour & cook on HIGH 30 seconds
STIR in the milk,parsley
Cook on HIGH 3 mnts

These two recipes are delicious ...............Enjoy

---

http://www.foodlovers.co.nz/forum/re...&i=2120&t=2101

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Thanks CG. I do have a microwave and shall certainly be giving this one a try. How did you get on during the hurricanes? :D

My mom used to do a corned beef (felt like every second week!!) and she used a pressure cooker Captain.
Not something one would buy as they're limited in use.
Limited in use to corned beef I believe.

Perhaps you should investigate alternative uses for the beef (chili con carne, lasagne) and if you feel you have to have the corned beef ring the local bowls club and find out what day it's on the menu!!

Cheap beer as well! (Ooops, sorry forgot you're on the wagon)

Not white vinegar Cap, Balsamic is better...and the bay leaves...plenty of water...make sure you wash the excess salt off before boiling...

cook slowly 20 mins per half kilo..if it's a decent size, cut it in half. If the knife goes through easily, your done.

Quote:

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From this point you need to corn the beef. This is done in several different ways. The easiest and safest in my opinion is to use a brine. The salt-water brine preserves the meat and gives it the texture that we would call corned beef. The basic brine consists of water, enough salt to float an egg and seasonings like black pepper, coriander, juniper berries, garlic, etc. People who make their own pastrami usually end up with a recipe unique to them. The beef brisket should remain in the brine stored in a cold, dark place for anywhere from seven days to three weeks. You do need to regularly check on the meat and turn it to prevent spoilage.

Once you have corned beef you need to rinse the meat off. If you have brined it for a long period of time, like three weeks you might want to soak it overnight in fresh water to lift some of the salt out. Now, apply a rub and place it in a smoker. The old fashioned way of preparing pastrami is to cold smoke it. This will give it a more pastrami like texture, but not that many people have the smokehouse to do this. A modern, "hot" smoker will do the trick. Smoke your brisket for about 45 minutes to an hour per pound. Keep this part in mind when selecting a brisket. A ten-pound brisket can take 10 hours to smoke. Once the meat has reached an internal temperature of 165 degrees it is done. You do not need to smoke pastrami as long as you would a regular brisket. The long brining time will make the meat tender.

Homemade pastrami is one of those things you need to be careful with. Because you cure the meat for a long period of time the risk of spoilage is high compared with other smoked foods. Make absolutely certain that everything, including your hands, that come in contact with the meat is very clean. Make careful observations of the meat during the whole process. And make sure that every inch of the meat reaches 165 degrees before you remove it from the smoker.

Pastrami is kind of a hobby, experiment to find out what works best for you. I guarantee that once you've found your method, you won't want to buy pastrami again.

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take it a little bit further :)