Best Best Corned Beef Silverside On The Planet Recipes

CORNED BEEF / CORNED SILVERSIDE FOR THE CROCK POT

Steps:

• Take the meat out of it's packaging and rinse under the tap. Place in the crockpot.
• Add the remaining ingredients and enough water to barely cover the meat. I leave the peppercorns whole.
• Place on Slow setting and cook for 8 to 8.5 hours or on High setting for 4 to 4.5 hours.
• When done, remove the meat from the crockpot and wrap in aluminium foil until ready to slice (this will keep your meat moist).
• Enjoy!

EASY CORNED BEEF RECIPE

Steps:

• Place the beef into a large deep pot. Add the rest of the ingredients and fill with enough water to cover the beef.
• Place the pot over high heat and bring to a boil.
• Once boiling, reduce the heat until it is a gentle simmer. Cover and cook for 2 hours, and maintain a simmer.
• Remove the beef from the liquid and allow it to rest for 15 minutes.
• Serve & Enjoy.

SLOW-COOKED CORNED BEEF SILVERSIDE

Steps:

• Cut the onion in quarters and peel the garlic cloves.
• Place the onion, garlic and rosemary sprigs into the bottom of your slow-cooker.
• Season the silverside with cracked black pepper, then place into the slow-cooker.
• Add the brown sugar, and stock cube to the slow-cooker, then add enough water to cover the meat.
• Cook on low for 7 hours or until fork ready. (see notes for fork ready method)
• Once cooked remove the silverside and cover with aluminium foil and leave to rest for 10 minutes.

CORNED BEEF (SILVERSIDE)

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