How to cook corned beef? This classic dish is worth the time
Corned beef, or corned silverside, as it is often called here in New Zealand, is cut of beef cured in a salt solution. When cooked, it becomes super tender and flavourful. Silverside is from the inside of the leg in the rear quarter and is what you’ll find most of in the supermarkets here - it’s much less fatty than a brisket, which is what corned beef is largely made from in the United States and other parts of the world. The term corned comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. It’s an economical choice that can be used in a multitude of ways. Here’s how to do it.
Cooking instructions
By following these steps, you can prepare and cook a delicious corned silverside that is tender and full of flavour. Adjust the seasonings and additional ingredients based on personal preference. Or try one of these interesting versions.
Serving suggestions
The classic accompaniment to corned beef is a sweet and tangy mustard sauce, braised cabbaged and some boiled potatoes. Here’s a classic sauce recipe.
Mustard sauce
1 egg
2 Tbsp sugar
1 Tbsp flour
2 tsp mustard powder
1 cup cooking liquid from the corned beef
¼ cup malt vinegar
Salt and pepper, to taste
Leftover corned beef ideas
Perhaps the best thing about corned beef is the leftovers.
Corned beef potato cakes recipe.
Corned beef and mustard bagels.