Good Old Corned Silverside
Hearty and flavoursome.
Ingredients
- 1.5 - 1.8 kg (3.3 pound) corned silverside (which is beef hindquarter that has been salt-cured, NOT corned beef or salt-cured brisket which comes from the chest. Maybe this works with those cuts but you will need to check with your butcher). Note: if your cut is smaller, still use roughly same portions below, but if larger, then adjust up.
- 1 onion, roughly chopped
- 12 cloves, roughly - just chuck them in
- 2 tbsp brown sugar, roughly
- 1-2 cup malt vinegar, many recipes use a lot less but I find it really helps tenderise the meat and adds flavour
- 6 dry bay leaves, or more
Instructions
- Put meat in large pot along with other ingredients. Add water until meat is just covered. Bring to boil, then cover and simmer slowly on a low temperature. Most recipes say about an hour per kilo. I say it needs way more for that fal-apart texture, so 3-4 hours. You can turn the meat over or skim off any foam.
- Meat is done when a knife can be smoothly inserted right through to the bottom of the cut at several points, meeting no resistance at all. Discard any fat and slice to serve.