Corned beef is the salted brisket (a cut from below the neck) or silverside (a cut from the hindquarter) of beef gently boiled in water, spices and herbs. In Australia, it is almost always the silverside that is sold as corned beef.
You’ll get a great result if you gently boil the meat for 3 – 4 hours in a sauce pan but I like to go for 8-10 hours in my slow-cooker. I’ll show you below how I save time and money by using home-made vegetable stock instead of adding fresh vegetables to the pot.
Here I am serving tender slices of corned beef with an Egyptian style cold salad:
- ~1.5kg Corned Beef (also called silverside in Australia)
- 1L vegetable stock
- 1 bay leaf
- 6 peppercorns
- 6 cloves
- A splash of white wine vinegar
- Water, enough to bring the liquid level up to cover the meat
Trim off any excess fat and silver-skin from the silverside:
Chuck all the ingredients above into your slow-cooker and cook on low for 8 to 10 hours:
Corned beef pairs well with almost everything. I love eating it with salads or with steamed veggies or even drowned in a cheesy sauce along side potatoes.
You can’t go past a corned beef and cheese sandwich:
Here are some more slow-cooker dishes and more easy to make meals: