That's how i do the pickled pork, same way minus the sugar and when cooked leave to go cold in the water it has been cooked in.......don't know why just what my mum said to do....
enjoy....

I cook silverside/corned beef, in the slow cooker, with a can or small bottle of dry ginger ale or ginger beer (even been known to add an extra slug of Green Ginger Wine!!) instead of water and other bits. Leave it to cool in liquid.

Well i liked it so much i just got back from the shops with a second one. Since its on sale at $5.50 a kilo why not? Certainly is a cheap meal and oh so good. I also purchased a 4 pack of ginger beer ( little bottles) Thank You Sufil ! Gunna try that next. Questions are.....Does corned silver side freeze OK? How much ginger beer? I dont have a slow cooker so do i add more water to the pot or do i add more ginger beer to cover the meat?

Eureka... I fell asleep while it was cooking so the siverside cooked for 2 1/2  hours. Seems to be pretty much perfect, what does over cooked silver side look like? It was just cooking very slowly, maybe that was the win? And smell? you are right on there. I am making a home brew in the kitchen at the moment so this morning walking in there i expected the room to smell like a brewery but it didn't. Maybe its worth cooking silver side outdoors?  

Oh i see some recipes call for a pasley sauce. I have it growing wild and crazily in my veggie garden its getting out of control in fact. Parley or mustard sauce?

Peter 

Silverside keeps very well when corned as the process was developed as a preservative- check the use by date on the packet or ask your butcher when you buy it.

So there should be no need to freeze it when raw, but when cooked it will freeze like any other cooked meat (which in my expereince is not well and not for a long time).

I like my corned meat hot on day 1 with boiled cabbage, mash spuds and carrots, then cold with salads or with pickles on sandwiches thereafter, or reheated with steamed veges.

I prefer tomato sauce, but white sauce with onions or parsley is good too.

You can't ruin corned meat, so don't get hung up on quantities or even cooking time......................... I'd love to hear about it if you do manage to ruin it!


Rosie.

You go a long way to beat a good feed of Corned Beef with all the trimmings, then even better the following days of sangas with hot english mustard in fresh bread and a cuppa char for lunches.

Cuppa char required for the overdose of hot mustard.

Cheers

I buy corned silverside regularly. Sometimes its in the slow cooker, sometimes in a big saucepan.... depends how quickly I need it (or how hungry I am).

Its good for a tight budget. Nice big piece from the butcher about $20= 2 meals ( for 2 people) hot with veges, + 2 lunches cold with salad +/- sandwiches along the way.

Now, for me, that's cheap.

I add 1/2 and orange to the mixe of spices, plus any pickling spices - star anise, whole cinnamon sticks, mustard seed - what ever I have in my pantry.  Substitute balsamic vinegar for a change of flavour.

Always have mine with caulieflower cheese.

Last night i cooked my second one ever mainly because i enjoyed the first one so much and also because my kids came over for dinner. I tried the ginger beer method this time as was suggested ( thank you sufil ) but i don't really think it was as good as the first i made. My two daughter who pop over sometimes for tea made some interesting comments that made me smile. Sixteen and eleven they are. The comment from the older was Grandma Melbourne's silver side is better than yours!!!!!!! ( escaped the criticism by saying all Grandmas are fantastic cooks)  The younger one asked me where are the carbohydrates!!!!!! It seems mashed potatoes are a necessary with silver side with her. I asked her please tell me what exactly are carbohydrates? She replies saying mashed potatoes,garlic bread and pasta. what a sweetheart!

Anyway you lot you wont believe this but i just bought my third silver side  I am in love   Three in a row has got to be close to a record? I am going to try the half an orange trick with this one as well  ( thank you Dunmovin) Oh and thank you to to Rip and Rose, you are right, expiry date is for this one is months time refrigerated. Pretty handy that fact!

Grandma Melbourne move over cause this little duck is on your case.

Now the new challenge.

Got given by two different friends this week heaps of frozen squid . Any suggestions on how to cook them ?

Peter

 

$5.69 kg at Aldi this morning

Gee it seems funny to me that you lot have missed out on such a wonderful meal for all those years we have always had corneded beef for as long as I can remember a great meal and left overs for cold meat or sandwiches and yep mashed potatoes are a must ( I find potatoes and sweet potatoe mix is the best ) and I am a big fan of ALDI when it comes to corned beef not so salty and always consistant in quality ,taste and tenderness


peter

Twenty five years of adult solo life + ten years of good marriage to a almost vegetarian = No Silver Side Peter.

But i am making up for it now!

Yesterday i had some quests over for dinner. Guess what i cooked? hahhahahah Thank you jules47 cause i tried the pineapple and brown sugar tip and used my first simple recipe to cook it before glazing it in the oven. None left at all for sandwiches today ! Impressive success with compliments never ending sums it up.

Now that's three i have cooked and so almost an expert i was wondering about the left over stock. Seems a bit of a waist to just throw it out. Any ideas or hints there?

Peter 

We also love Corned Beef,

There are many Recipes for Corned Beef,all different

My Recipe,is to wash the piece in cold water,put in a large pot,and cover with water,

Like most other recipes,I use the usual amounts of Brown sugar,and Brown Vinegar,

Cloves,Bay Leaves,1 Onion Cut in Half,But Also a good 1/4 cup of Honey,and a Teaspoon,or so, of Mixed Herbs,in a

Tea Strainer,or little Bag.

I usually allow 35 minutes,per 500 grams,on a very slow Simmer,only starting the timing,when I have Maintained a slow simmer

for 5 minutes,or so.

As we only Like ours Cold,I find the best method,is to cook,the meat in the evening,and let sit in the Pot,with the Remaining Water

Overnight,until completely cold,my wife Kathy,transfers it to the Fridge,the next Morning.

I can Guarantee,the Corned Beef will still be nice and Moist,right to the end,

As long as it's Not Overcooked.

I am also an Insulin Dependant Diabetic,and have been for the last 32 years, I dont worry too much

about the extra sugars,Nor do I remove the Fat etc,(No Fat,No Flavour)

The couple of bottles of home made beer,365 nights a year,for the past 40 odd

years,as well as a couple of Home Made Bourbon,and Zero Cokes, would probably would do more Damage anyway.

 

Regards.

John

That's a heck of a good Idea,Have to remember that tip

Thank you

John

-- Edited by johnno02 on Thursday 29th of November 2012 04:13:13 AM

rustylizard wrote:

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as a butcher easy way to cook silverside bout 2 cups orange juice ,bout 2 tablespoons honey in the hot water job done

---

 Definately,have to give that a try too,sounds really nice

Thanks for posting.

Regards.

John