Corned Silverside with White Sauce
March 17th 2009 12:01
Corned beef is made with brisket, topside or silverside which has been picked in a brine of salt, sugar and spices. In the following recipe and step by step pictures I have used an 850g corned silverside. The term ‘corned’ originates from the hard grains of salt that were used to salt the meat as a means of preserving it.
Ingredients
850g Corned Silverside
3L Water
50ml Brown or Red wine vinegar
4 Cloves
1 Bayleaf
1 Onion
200ml Bechamel Sauce
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 mustard.
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Comment by Morgan Bell
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Comment by leo francis
one tip I got recently from my neighbour is to leave the meat in the water for 10 mins or so aftr you have turned off the heat. apparently this lets the meat re-absorb a little of the liquid and thus is a bit more tender!
Cheers for the post,
leo