tips on how to prepare and cook a traditional corned beef (silverside) meal, as well as suggestions for taking it on a camping trip.
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The classic CORNED BEEF (Silverside) is still delicious despite its age.
One of our favorite meals as a family is corned beef, also known as silverside, and whenever I make it, I make sure to purchase a large cut so that we have plenty of leftover meat for cold cuts and sandwiches the next day. I've been making the corned beef recipe that my mother gave me for well over 35 years, and up until recently, I hadn't made any changes to it. However, a good friend of mine recently suggested that I try adding an orange, so I've started doing that as well. And while I adore the recipe that my mother created, and it will always be my go-to dish (recipe below), I've experimented with a couple of the other recipes below for a unique take on the dish. You'll also be able to make a delicious corned beef that's not too salty with the assistance of the following pointers. In addition to that, you can whip up a delicious sauce to go along with it if you have the time.
When it comes down to it, corned beef is the perfect food to bring camping. It is typically sold vacuum-sealed, allowing you to keep it in your refrigerator for a longer period of time. Additionally, it is simple to prepare on a stovetop or over an open fire.
Some helpful hints for preparing corned beef:
If I have enough time, I will prepare food using the first method described in this article. In that case, rinsing or soaking the corned beef will most definitely be of assistance.
First, place the corned beef in a large pot and cover it with cold water. Bring to a boil, then remove the meat and pour off all of the water; doing so eliminates a significant portion of the impurities and excess saltiness. Refill the cooking vessel with cold water, bring it back to a boil, then lower the heat and let it simmer gently for approximately one hour for every kilo.
Method 2: Before you cook the corned meat, give it a good rinse. Corned beef is typically packaged in vacuum-sealed bags that also contain some of the brining liquid and is sold in the majority of supermarkets. It is recommended that the corned meat be washed under cold running water prior to cooking in order to remove any surface brine, which may result in an overly salty flavor.
Method 3: Place corned beef in a bowl and cover it with cold water. Let it sit in the refrigerator overnight if possible, or for as long as possible to remove excess salt. Put the corned beef in a big bowl, cover it with water, and set it aside. Keep the meat in the refrigerator until you are ready to prepare it.
• One half of a teaspoon of bicarbonate of soda is added to help soften the fibers and keep the color of the meat • Frequently skim the surface of the liquid to remove any impurities and scum that may have accumulated there. • Do not allow the meat to boil, as this will cause it to become stringy and dry. Adjust the temperature so that it maintains a gentle simmer throughout the duration of the cooking process. • To determine whether or not the meat is tender, a fork should easily be able to pierce the meat all the way through to the center when it is ready to be served. As a general rule, corning meat requires approximately 25 to 30 minutes for every 500g.
• When the meat is done cooking, remove it from the heat and let it rest in the stock for approximately twenty minutes; this will make it much simpler to slice.
Toasted Corned Beef
Ingredients: 1 piece of corned beef that is 2 kilograms in weight and has been prepared as described above; 2 onions that have been peeled and cut into quarters; 1 leek that has been cut into small chunks (optional); 2 celery stalks that have been cut into small chunks; 1 carrot that has been cut into small chunks; 4 bay leaves; 1 tablespoon of whole black peppercorns; 1 small clove of garlic; 1 large clove of garlic; 1 small thyme s whole head of garlic, which can be cut in half lengthwise (keeping the skin on), approximately ten whole cloves, three sprigs of thyme, one-fourth teaspoon of ground nutmeg, one tablespoon of brown sugar, and one teaspoon of mustard powder.
a half cup of white vinegar
Place the corned beef that has been prepared in a large pan and add enough cold water to cover the meat completely. After bringing the pan to a boil with the remaining ingredients, reduce the heat, cover, and continue to cook over a low simmer for approximately two hours, or until the meat is fully cooked. When the meat reaches the desired doneness, remove the pot from the heat but continue to keep the corned beef inside for another 20 minutes. This makes it much simpler to cut into pieces.
Accompany with mashed potatoes, cabbage, and peas, and serve with a white sauce or some mustard sauce.
Sauce Made with White Mustard 1 tablespoon of high-quality butter 1 and a half tablespoons of plain flour 1 cup of milk 1 teaspoon of dried mustard powder 1 tablespoon of white vinegar 1 teaspoon of sugar
In a low-sided saucepan, butter should be melted. After incorporating the flour, stir the mixture using a wooden spoon. Cook slowly over medium heat, stirring constantly, in order to remove the rawness that is present in the flour. Avoid getting brown This method works really well, and you'll end up with a smooth sauce that is free of any lumps if you follow it. Bring the milk to a boil in a separate pan, and then pour it all at once into the flour mixture while whisking vigorously. Continue stirring until the sauce reaches a boil, then turn the heat down to low and continue stirring for about a minute, or until the sauce reaches the desired consistency. After adding the sugar, vinegar, and mustard, stir until everything is incorporated. To personal preference
Recipe for Corned Beef with a Sweet and Sour Mustard Sauce 2 teaspoons of mustard powder 1 tablespoon of cornflour 1 1/2 teaspoons of sugar
1/2 cup vinegar
Put all of the ingredients into a small saucepan, and stir them around until they form a homogenous mixture.
Add a half cup of the cooking liquid that was in the pot where the corned beef was boiled. Bring to a boil while stirring constantly to ensure a smooth finish, then reduce heat to low and simmer for one minute to thicken.
Recipe for Viv's Mother's Corned Beef 1 x 2 kilogram piece of corned beef that has been prepared as described above 1 teaspoon of mustard powder 1 tablespoon of brown sugar 2 tablespoons of brown vinegar
1 medium onion that has been peeled and has had at least 8 whole cloves inserted into it.
Place the corned beef that has been prepared in a large pan and add enough cold water to cover the meat completely. After bringing the pan to a boil with the remaining ingredients, reduce the heat, cover, and continue to cook over a low simmer for approximately two hours, or until the meat is fully cooked.
Accompany with mashed potatoes, cabbage, and peas, and serve with a white sauce or some mustard sauce.
Viv's variation: you can add some whole black pepper corns, two bay leaves, one orange that has been quartered or one orange that has been studded with whole cloves, the juice of one orange, one-half of a teaspoon of allspice, and a mixture of brown vinegar and balsamic vinegar.
Corned beef from the Cumberland region
Something a little bit fancier to do with corned beef, like serving it in a different style than you normally would.
1 piece of corned beef or silverside weighing 2 kilograms, cooked in the manner described above 1 tablespoon of white vinegar 2 tablespoons of brown sugar 1/2 teaspoon of allspice
1 orange, sliced, with the cloves still intact.
Topping ingredients: half a cup of brown sugar and one teaspoon of dry mustard powder
1/2 tbsp of freshly squeezed orange juice
Place the corned beef that has been prepared in a large pan and add enough cold water to cover the meat completely. The meat should be cooked after approximately two hours after the vinegar, brown sugar, allspice, and orange slices have been added to the pan, brought to a boil, then reduced to a low heat, covered, and allowed to simmer gently. Take the beef out of its current location and place it in a baking dish. Corned beef that has been cooked should have diamond patterns scored into the top layer of fat, and whole cloves should be used as garnish. Mix the brown sugar and mustard together, then pour in the orange juice and mix to combine. Spread evenly over the top of the corned beef, then pour half a cup of the cooking liquid over it (the liquid should come from the pot in which the corned beef was cooked). Cook for 30 minutes in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) on a moderate setting, basting frequently with the liquid from the dish.
Cumberland Sauce is included on the side.
Recipe for Cumberland Sauce: 2 tablespoons of finely shredded orange rind, 1 tablespoon of finely shredded lemon rind, 1/2 cup redcurrant jelly, 1/2 cup orange juice, 2 tablespoons of port, 1 tablespoon each of dry mustard and cornflour, and 2 tablespoons of arrowroot or cornstarch.
2 tblspns lemon juice
Put the lemon and orange rind in a small saucepan and cover them with cold water. Bring to a simmer. Stirring constantly over a low to moderate heat, add the jelly, orange juice, port, and mustard until the jelly melts. Cornflour and lemon juice should be mixed together, and then the mixture should be stirred into the pan.
Continue to boil the sauce over a low heat for two minutes while stirring constantly until the consistency of the sauce changes.
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