Tuesday, 3 July 2012

Corned Beef (Silverside)

Its not the most appealing looking dish so you will have to let your taste buds deicde.
Corned Beef, also known as Silverside or as a guy I used to work with called it 'Red Gum'. In theory, when you think about it, its beef that is essentially poached. Sounds kind of gross right?

While it may sound gross, trust me it tastes awesome! I know because in my relatively short 25 years I have eaten more corned beef then most people have in their entire lives. Way more then I even care to admit.

You see my Grandma lives interstate and she will be the first to admit that her talents (although many) very rarely extend into the kitchen. But the few things she does cook well, she cooks really well. On top of this list would probably be corned beef. So every time we would visit when we were younger there was no doubt corned beef would be on the menu. Not to mention the left overs for lunch the next day and potentially dinner.

Hence why when I left home it wasn't exactly on the top of my 'learn to cook' list. It took 4 years but I finally got there. But there is an ulterior motive. I have to confess that this is two part post, but I cant show you part two without first telling you how to cook corned beef. Curious yet?

Its also a prerequisite to have corned beef with white sauce and mash potato. I decided to make a mustard white sauce to go with mine.

Serves: 4 (with left over for sangas)   Cooking time: approx 3 hours   Prep time: 20 mins
Ingredients:
1.5kg corned beef
1/2 cup brown vinegar
1 tbl spoon brown sugar
1 brown onion - root intact
6 cloves
2 bay leaves
1 clove of garlic
500gm potatoes - peeled, chopped.
1 tbl spoon sour cream
1/2 cup milk

Mustard sauce:
1 tbl spoon butter
1 tbl spoon flour
3/4 cup milk
2 tsp dijon mustard
salt and pepper

Method:
1. Place the corned beef in a large saucepan and cover with cold water. Place on the stove over a medium high heat and bring to the boil. Remove from the heat and drain. Wipe the saucepan clean.

2. Return the corned beef to the saucepan and cover with cold water again. Ensuring corned beef is covered by about 5cm water. Add the brown vinegar and brown sugar. Press the cloves into the onion and add to the pot along with the bay leaves and garlic.

3. Cook, covered, over a low heat for approximately 2 hours. Making sure the water just simmers. Don't boil. Boiling water will result in tough chewy meat. You can cook this in the morning if you want, and once its cooked just turn the heat off and leave the meat in the water. Re-heat once you're ready for dinner.

4. About half an hour before serving, place the potatoes in a large saucepan, cover with cold water and sprinkle with salt. Bring to the boil over medium high heat and cook for 15 minutes or until soft. Drain and return the potatoes to the saucepan over low heat. Mash well, adding the milk as you go, until smooth and creamy. Stir in the sour cream.

5. To make the mustard sauce; Melt the butter in a small saucepan over low heat. Stir in the flour until the mixture comes away cleanly from the sides (this is called a roux). Cook the flour for a minute or so. Remove from the heat. Pour in the milk a little at a time, stirring constantly to avoid lumps. Return to the heat and stir in the mustard. Continue stirring over low heat until the sauce thickens slightly. Season with salt and pepper.

6. Remove the corned beef from the water (Reheat if necessary by warming over a low heat) and cut into slices. Divide among serving plates. Spoon the mustard sauce over the top. Serve with mash.

1 comment:

  1. No corned beef meal is complete without cabbage and carrots. My favourite part of corned beef is what you make with it the next day, namely sandwiches with mustard and green tomatoe pickles.

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