Corned Silverside with White Sauce
April 19th 2008 12:01
The term ‘corned’ originates from the hard grains of salt that were used to salt the meat as a means of preserving it. Corned beef and cabbage is believed to be a traditional Irish dish that was introduced to the New World by Irish immigrants. Corned beef has since become a popular dish for Saint Patrick’s Day celebrations.
Ingredients
850g Corned Silverside
3L Water
50ml Brown or Red wine vinegar
4 Cloves
1 Bayleaf
1 Onion
200ml Bechamel Sauce
(See October Post)
Wash the silverside under cold running water to remove any excess brine.
Place the meat in a deep pot with the vinegar, cloves, bayleaf and onion and add cold water until the meat is submerged.
Bring the liquid to the boil then reduce to a simmer with the lid on.
Cook for 20 minutes per 250g of meat. A 1kg joint should take 80 minutes.
To test whether the meat is cooked, pierce with a trussing needle in the thickest part.
The needle should penetrate without significant resistance.
When it is cooked, remove the meat from the liquid and allow it to stand for a few minutes before carving it.
Serve the sliced corned silverside topped with béchamel sauce, accompanied by vegetables and hot English mustard.
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