Thread: Corned silverside

Originally Posted by aging one

I looked up the prices now. Wow, are you right the silverside is one heck of a deal.

We'll do an unwrapping tomorrow night. The place has tons of high end meats and has been in business for awhile so I've got high hopes.

Evening yet or struggling with the Choice wrapping ?

Originally Posted by beerlaodrinker

Pretty sure I got to boil it?

Does boiling ever make anything better? Pasta is all that comes to mind.

Meat shouldn't be boiled. Nor vegetables.

Originally Posted by CSFFan

Originally Posted by CSFFan

but for 700B for two pounds plus of corned beef

Originally Posted by 12Call

2lbs is less than a kg.

Is it? I never knew!!!!! I was always taught that 1kg = 2.2 pounds, thus the "little over 2 pounds"

Thanks for learning me right, 12!

Can someone please put 12call out of his misery?

Originally Posted by cyrille

Can someone please put 12call out of his misery?

I don't know of anyone in my age category that wouldn't know that....it was often important when weighing things out, so to speak....

Originally Posted by CSFFan

Looking at it though and looking at the suggested cooking instructions on the package suggested to me it's not corned beef (despite the labeling) because the suggested cooking instruction on the package are these:

Its already "corned".

here's the corned/pickling part of it.

https://teakdoor.com/the-kitchen/1067...ilverside.html

FGF is Choice Foods and is still Aussie owned.

#gobshites

Originally Posted by CSFFan

If the brisket turns out nice, I'll get another one later and smoke it slow and low.

Yep, that is the way to cook brisket right there

Originally Posted by CSFFan

suggested cooking instructions on the package suggested to me it's not corned beef

That's the way I always cook corned beef aka silverside. Add taters and carrots for the last 30 mins of simmering. Spread some cabbage on top for about 15 mins at end. Use the water you cooked in to make gravey. A splash of milk, a bit of flour and season to taste will do the trick.

You paid for corned beef assuming it was not corned ?

Originally Posted by 12Call

You paid for corned beef assuming it was not corned ?

Dear lord

Also, I was thinking that if it wasn't "corned" yet, I might cut the brisket in half and corn half and bbq half, but I won't have a chance to slow smoke something for another week and that perhaps if I cut the brisket in half, both halves would be too small to amount to anything.

Open ur eyes jackass

Originally Posted by CSFFan

Yes, the wife got the corned beef.....

It looks just like the one here as far as packaging...

Australian Wagyu Corned Beef -1 Piece(800g-1kg) ? Food Glorious Food

Looking at it though and looking at the suggested cooking instructions on the package suggested to me it's not corned beef (despite the labeling) because the suggested cooking instruction on the package are these:

Suggested Cooking Instructions
Remove meat from bag and place in a deep saucepan. Add enough cold water to just cover the meat.

Add 1 tablespoon of sugar, 1 peeled onion, 8 cloves of garlic, 1 bay leaf and 1/2 cup of malt vinegar.

Slow bring the water to the boil and reduce the heat until the liquid is just simmering.

Keep the saucepan covered and cook until the meat is cooked thoroughly. Allow 40 minutes per 500g.

When Cooked, turn off heat and keep the meat in its liquid until ready to slice. If serving cold, cool the meat in the liquid. Serve and Enjoy

Now isn't that a basic recipe to "corn" a piece of brisket? (I've not looked yet)

The price: 0.882kg = 608B

The wife said the shop is really pretty cool, they've got tons of stuff there and if you'd like you can pick stuff out and have them cook it for you.

She also picked up some Italian sausage (she's been peeking at Luigi's threads I suspect), price: 0.264 kg = 95.04B and some cumberland's (her favorite) for 0.256kg = 92.16B.


(Thinking while typing here.....)
My quandary is this: If I open the bag and the beef is just a brisket ready to be corned, so to speak, I want to be ready to do it right then (I'm currently lacking malt vinegar), which is what I'm guessing. If it is corned, wouldn't the above recipe kind of frig the taste up a bit?

Also, I was thinking that if it wasn't "corned" yet, I might cut the brisket in half and corn half and bbq half, but I won't have a chance to slow smoke something for another week and that perhaps if I cut the brisket in half, both halves would be too small to amount to anything.

So, plan A I think will be to go ahead and assume the beef isn't corned and look up recipes tonight to fix that situation and have the supplies on hand if needed. If the brisket turns out nice, I'll get another one later and smoke it slow and low.

I won't have a chance to cook it until perhaps Sunday as I work late tomorrow.

I will say this though, it does look nice. I'll go down and take pictures in a moment.

could always mince and burger up ?

Originally Posted by redhaze

Dear lord

It's ok, he's not well wrapped.....

Originally Posted by 12Call

could always mince and burger up ?

See what I mean, Red? He's just looking for a rise.

You will not admit Choice Foods.

#tumbler

waste of space. pm sent...

Originally Posted by CSFFan

She also picked up some Italian sausage (she's been peeking at Luigi's threads

his scribblings on here or his undercrackers?

Originally Posted by Headworx

Here's how I've done it before BLD;




The white sauce is a must!. As for leftovers, corned beef samidges with either tomato sauce, mustard pickles, chutney, corn relish, tomato and onion, and on and on...

Headworx has it about right except better to cut against the grain.

He's right on about left overs.

Classic Reuben Sandwich (Corned Beef on Rye With Sauerkraut and Swiss) Recipe | Serious Eats

Corned Beef Hash Recipe - Food.com

I hate be right all the time - Contact Choice Foods! | Choice Foods

Here's the "corned beef" in it's package...





Note how many places on packaging that states the beef has been corned....

Originally Posted by 12Call

I hate be right all the time

If could show me where you were right once, it would be the first time....

Originally Posted by Headworx

The white sauce is a must!.

is this sauce a secret family recipe mate?

You assumed corned and it's all labeled up!

Food Glorious Food - Online Store & Home Delivery Service

Still a live link from Choice.