Best 2 Best Corned Beef Silverside On The Planet Recipes
Welcome to the ultimate guide to finding the best corned beef silverside. Whether you're a seasoned chef or a novice cook, this article will provide you with all the information you need to create a mouthwatering corned beef dish that will impress even the most discerning palate. From selecting the right cut of meat to choosing the perfect seasonings, we've got you covered. Get ready to embark on a culinary journey that will take your taste buds to new heights and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CORNED BEEF (SILVERSIDE)
An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.
Provided by Sara McCleary
Categories Main (entree)
Time 2h40m
Number Of Ingredients 16
Steps:
- Trim corned silverside/brisket or any excess fat or visible sinew.
- Place corned silverside/brisket into a large pot that has a lid with all of the ingredients. Cover with cold water.
- Bring the pot to a boil and then reduce to a gentle simmer. Put the lid on pot the and simmer for 2 ½ hours.
- Skim any brown scum/foam from the pot as it forms.
- Leave corned beef to cool in the cooking liquid.
- Warm sliced garlic and olive oil in a small saucepan over low heat for a minute or two. It is important not to fry the garlic, you want it to soften slightly. Place to the side to cool.
- In a small bowl soak panko crumbs in milk.
- Place walnuts in a saucepan of cold water. Bring to the boil over high heat and then drain immediately in a colander. Rinse walnuts with cold tap water and place back in the saucepan again. Cover with cold water and bring to the boil again. Repeat this process twice.
- In a small food processor or blender, blend walnuts, soaked panko crumbs, parmesan, and a pinch of salt until smooth.
- Add garlic, oil, and a tablespoon or two of water. Blend until you have a thick sauce. Adjust water as needed.
- Season to taste and serve with corned beef.
- Store excess sauce in a container in the fridge for up to a week
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 917 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BEST CORNED BEEF/ SILVERSIDE ON THE PLANET.
I didn't post this family recipe here earlier because I thought that everyone made corned beef/silverside like I did LOL... Now I did a search to look for duplicates and found none! WELL folks, you gotta try this... this is to die for... get ready to drool. In fact, if your pieces of beef are smaller, do two and pop them both in the pot at once :) NOTE: for more information on a question raised especially for this recipe please see topic: http://www.recipezaar.com/bb/viewtopic.zsp?p=4408769#4408769
Provided by kiwidutch
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Take the corned beef/silverside out of the plastic wrapping and wash it off in cold water. (makes it less slippery and easier to handle).
- Take the whole cloves and stick the little spike part of each clove well into the meat. (sometimes you need to make a little hole into the meat with the point of a veggie knife in order to get it in). Stud the entire piece of meat evenly with cloves, using more than 40 of them if necessary).
- Put the golden syrup into the bottom of a large tall saucepan (I use a big soup pot).
- Put the meat into the pot, add the bay leaf and pepper, halve the oranges and squeeze them to get some juice out over the meat, drop the squeezed oranges into the pot as well.
- Cover with water and simmer for 1.5 to 2.5 hours depending on how big the piece of meat is -- even a small bit does really well on low for 1.5-2 hours. Top up the water if necessary.
- Take out and rest the meat for 10 minutes. Pick out what cloves you can (they are really there for flavour, not to be eaten) Cut across the grain. (if you do it the wrong way your "slice" of meat will fall into 1000 tiny pieces so just turn the meat around and cut at right angles to your first cut if that happens.).
- Cut it into thin slices. Serve with mustard sauce (if you can already keep your hands from nibbling it off plate).
- Prepare to taste corned beef like you've never tasted it before -- ummmmm --.
- Serves 4 in theory, but I have to confess that DH and I we could eat one small one each. LOL nibble, nibble, just a little bit more, nibble, nibble, opps , gone!
- Served cold, it also makes great sandwiches -- but in our house there's rarely enough left over to make a sandwich :).
Nutrition Facts : Calories 1384.8, Fat 99.2, SaturatedFat 32.9, Cholesterol 490, Sodium 5727.9, Carbohydrate 31.4, Fiber 8.8, Sugar 9.6, Protein 92.7
Tips:
- Make sure to use a large enough pot to hold the corned beef and all the ingredients. A 6-quart or larger pot is ideal.
- Cover the corned beef completely with water. If the meat is not covered, it will not cook evenly.
- Bring the water to a boil, then reduce heat to low and simmer for at least 3 hours, or until the meat is tender. The cooking time will vary depending on the size of the corned beef.
- Add the vegetables during the last hour of cooking. This will help to flavor the meat and vegetables.
- Serve the corned beef with your favorite sides, such as mashed potatoes, roasted vegetables, or cabbage.
Conclusion:
Corned beef is a delicious and versatile dish that can be enjoyed by people of all ages. It is a traditional Irish dish that is often served on St. Patrick's Day, but it can be enjoyed any time of year. There are many different ways to cook corned beef, but the recipe provided in this article is a classic that is sure to please everyone. With a little planning and preparation, you can easily make a delicious corned beef dinner that your family and friends will love.
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