Corned Beef Vs. Silverside – What’s the Difference?
Although pickling salt, sugar, and spices are used to cure both corned beef and corn silverside, they are two distinct cuts of meat.
While silverside is leaner and taken from the inside lower rear leg (round cut), corned beef is the fattier cut of beef from the cow’s front upper part (brisket).
The two have slightly different textures and flavours. But they can both be prepared similarly, by simmering or slow-cooking in a crockpot, for example. I use the same recipe for both.
The ingredients and their job
Every component in this recipe for corned beef and silverside has a specific function. Let’s explain.
How To Cook Silverside With Vinegar and Sugar
A simple recipe for corned beef and silverside that demonstrates how to prepare silverside with vinegar Create a tender flavoursome fall apart meat.
Many people associate their childhood with this classic favorite recipe for corned silverside.
- 1½ kg Raw (pickled) Corned Beef / Silverside
- ½ Cup Brown/Malt Vinegar
- ½ Cup Brown Sugar
- 1 large brown onion
- ½ Tbsp cracked peppercorns (optional)
- Coarsely Chop onions
- Put the onions, sugar, and vinegar in a sizable, deep saucepan with a heavy base.
- Add some water and stir to dissolve brown sugar.
- Add the beef and peppercorns, then cover with water.
- Place over high heat and bring to the boil.
- For 2 12 hours, reduce the heat, cover, and simmer (do not boil).
- When ready the beef should be firm to the touch.
- Drain and leave to rest.
Best Cuts For Cooking Corned Beef
- Corned silverside
- Corned Beef
- Corned brisket
- Corned girello /eye of silverside
5 Tips For Cooking Corned Beef
- Most supermarkets sell corned beef in vacuum-sealed bags with brining liquid. Rinsing your cut before cooking avoids an overly salty taste. Rinse beef in cold water to remove surface brine. Place into a heavy-based pot and cover with cold water. Another method is to soak corned beef in a bowl of cold water overnight to remove extra salt.
- Bring a pot to a boil, skim off any surface foam, and then lower the heat to a low simmer. Allowing the water to boil will overcook the beef and cause it to become stringy and dry. Keep the cooking temperature at simmering point.
- Throughout the cooking process, adjust the heat and maintain a simmer so that a few tiny bubbles occasionally appear on the surface. Allow 25–30 minutes for each 500 g of beef.
- When the meat is done, a fork should have no trouble entering the center of it. After the beef is cooked, turn off the heat and let it rest in the liquid to cool.
- Slice meat against the grain (i. e. (Avoid cutting against the grain of the meat; you may need to reverse your direction as you cut the meat.
Easy Corned Beef Recipe Variations
To subtly flavor the beef, add or swap any of the following to the pot.
- You can substitute the malt vinegar with apple cider vinegar.
- Add 1 celery stick, coarsely chopped, leaves included.
- Put 1 tsp cracked peppercorns into the mix.
- Coarsely chop a carrot carrot and add.
- Include a garlic bulb, halved.
- Add a couple of bay leaves.
- 1 teaspoon cloves.
- Throw ⅓ cup chopped flat-leaf parsley in.
Corned Beef in Slow Cooker
The ideal time to cook corned beef in a slow cooker is for it to be on low heat for at least seven hours. It only takes a little bit longer to prepare corned beef in a slow cooker.
- Follow step 1 of the recipe above.
- Add 2 cups warm water and stir sugar in.
- Add meat and simmer for 7–10 hours on low in a slow cooker. Although you can cook in a slow cooker on high, I wouldn’t advise it. The recommended cooking time would be 4-6 hours on high.
What To Eat With Corned Beef
- Veggies and corned beef in roux sauce make a filling weeknight meal.
- Serve with mashed potato and steamed greens.
- Corned beef with cabbage sauted with bacon, onion and cream.
- Serve the meat with some warm green tomato relish and mashed potatoes along with broccoli.
- With this corned meat, mashed potatoes, peas, carrots, and white sauce work well.
Corned Beef Sauce Accompaniments
All these are great to have with your corned beef.
- Roux (white sauce).
- Drawn Butter Sauce.
- Parsley Sauce.
- Tomato Relish.
12 Delicious Ways to Use Corned Beef Leftovers.
If you’re looking for recipes to use up leftover corned beef, look no further than these 12 options.
- Corned Beef Fritters. Make some delicious corned beef fritters with the leftover corned beef. They can make an awesome appetiser, lunch or light meal.
- Corned Beef and Cheese Omelette. Pour eggs and milk into a hot skillet after whisking them together. For a delicious breakfast or brunch, combine diced corned beef and shredded cheese before folding. For a savory breakfast or brunch, you could also dice or shred any leftover corned meat and add it to a delicious omelette.
- Corned Beef Hash. Your leftover corned beef should be diced and combined with potatoes, onions, and bell peppers. Serve it all crispy-fried in a skillet with a fried egg on top.
- Reuben Sandwich. Sauerkraut, Swiss cheese, and French dressing are layered with your leftover corned beef on rye bread. Grill the bread until it is crisp and the cheese is melted.
- Corned Beef and Cabbage Soup. For a warming and hearty soup, simmer your leftover corned beef with cabbage, carrots, onions, and potatoes in a pot of beef broth.
- Corned Beef Tacos. For a delicious variation on classic tacos, shred your leftover corned beef and serve it in a warm tortilla with avocado, salsa, and cilantro.
- Corned Beef and Potato Casserole. In a casserole dish, layer sliced potatoes, corned beef, and cream of mushroom soup. Sprinkle grated cheese on top. Bake until bubbly and golden brown.
- Corned Beef and Swiss Quiche. For a savory and filling quiche, combine your leftover corned beef with eggs, Swiss cheese, and spinach.
- Corned Beef and Potato Salad. For a delicious and filling salad, dice up any leftover corned beef and combine it with boiled potatoes, hard-boiled eggs, and a creamy dressing. Alternatively, you could use this recipe for potato salad and substitute diced corned beef for the bacon.
- Corned Beef and Cabbage Rolls. Your leftover corned beef, rice, and cabbage should be rolled up in a spring roll wrapper and deep-fried until crispy. Serve with spicy tomato sauce for dipping.
- Corned Beef and Potato Croquettes. Make balls out of the diced corned beef and mashed potatoes. For a delicious and crispy snack or appetizer, roll in breadcrumbs and fry until golden brown.
Is pickled pork the same as silverside?
No, pickled pork and silverside are not the same thing. A cut of beef called silverside comes from the cow’s hindquarters, and pickled pork is made from the pig’s shoulder or leg that has been preserved in brine.
How long to cook corned beef per kg?
You should aim to cook corned beef for 50 minutes per kilogram for it to be juicy and tender. As a result, you should cook a 2-kg corned beef for roughly 1 hour and 40 minutes. Use a meat thermometer, though, to make sure the internal temperature reaches at least 63°C before serving.
How long to cook silverside per kg?
Generally speaking, silverside should be cooked for 25 to 30 minutes per 500g. Therefore, you should cook a 1 kg piece of silverside for 50 to 60 minutes. To ensure that the internal temperature of the meat reaches 63°C, it is, however, always preferable to use a meat thermometer.
Can you cook corned beef without vinegar?
Yes, you can cook corned beef without vinegar. To add flavor and tenderize the meat, you can use other acidic ingredients in place of vinegar, such as lemon juice or wine. For a delicious and simple meal, you can also prepare the corned beef in a slow cooker with vegetables and spices.
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PRESSURE COOKING APPLE CIDER VINEGAR + JUICE CORNED BEEF + CABBAGE
Can you use white vinegar instead of malt vinegar for corned beef?
Malt vinegar is a mild and sweet alternative that is made from malted barley. However, if you use white vinegar instead of malt vinegar, which is a stronger variety, you might want to add a little bit more than what the recipe calls for (about a tablespoon should do the trick).
Why add vinegar when cooking corned beef?
When cooking corned beef, add a few tablespoons of apple cider vinegar to the water to prevent shrinking and to tenderize it. Let corned beef cool in the cooking liquid until it is warm rather than hot before removing it and slicing it for serving to avoid it becoming stringy and dry after cooking.
What can I use instead of malt vinegar for corned beef?
What makes corned beef taste better?
Cover the corned beef with water. Add a few tablespoons of pickling seasoning, or create your own by combining bay leaves, whole cloves, black peppercorns, mustard seeds, and juniper berries.