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Thread: Home made corned beef Aussie style

  1. #1
    A*O
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    Default Home made corned beef Aussie style

    The trick here is to use the right kind of beef. We can get raw cured or salted beef ("silverside") but I'm not sure what it's called elsewhere. It's probably the same stuff pastrami is made from? Ask your butcher.

    Don't be alarmed by the long list of ingredients. They are just flavourings for the stock the meat cooks in.

    1.5kg (approx 3lb) joint of corned/silverside beef
    2 bay leaves
    2 tbsps black peppercorns
    2 carrots, sliced
    3 sticks celery, sliced
    2 leeks trimmed and sliced
    1/4 bunch fresh flat-leaf parsley
    1 whole bulb garlic, unpeeled, cut in half lengthways and cloves separated
    4 sprigs fresh thyme

    Preheat oven to 180C
    Place beef in a large ovenproof dish and cover with cold water.
    Bring to the boil over high heat, remove meat, discard liquid.
    Return meat to the dish and add all the other ingredients.
    Cover with boiling water, bring to a simmer, cover and put in the oven for 2 1/2 hours or until tender.
    When cooked, remove meat and discard the liquid/flavourings. It can't be used as stock or soup as it will be VERY salty.
    Delicious hot or cold
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    Elite Member McJag's Avatar
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    I wonder if this is a beef brisket. Anyone?
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    A*O
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    Don't think so. Brisket hasn't been cured or salted before you cook it. Or at least not here. There's a lot of confusion because different country call their various cuts of meat different things. You could try using brisket but I don't think you'd get quite the same result. Probably still good though.
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    Elite Member McJag's Avatar
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    Anything would be good cooked like your recipe! I wish we could get the cut of meat sorted out.
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    Do you know a butcher you can ask?
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    Elite Member witchcurlgirl's Avatar
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    this is from wiki, if it helps:

    Silverside is a cut of beef from the hindquarter of a cow, just above the leg cut. It gets its name because of the "silverwall" on the side of the cut. This is a long fibrous "skin" which has to be removed for it is too tough to eat.

    Silverside is boned out from the top along with the topside and thick flank. It is a 2nd class roasting joint, or may be sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In most parts of the U.S. this cut is known as bottom round, as it comprises the bottom portion of the beef round.

    In Australia, Ireland and New Zealand silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to corned beef rather than any other form of the cut
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    Elite Member McJag's Avatar
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    Oh,a bottom round! Thank you!
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    Elite Member Sassiness's Avatar
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    I love silverside but can't find it in small enough portions for one (and I'm not a huge fan of it cold)

    reminds me... might ask Ma to do some when I go home for a visit in August...

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    Bronze Member Willow's Avatar
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    You've inspired me A*O. I was eyeing off the Silverside on the shelves at the supermarket yesterday to do this. You're recipe differs slightly from mine, so I'm going to give it a whirl & try it out. Cheers!
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    Elite Member faithanne's Avatar
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    I grew up on this stuff. Corned beef for dinner then corned beef sandwiches with the leftovers. My mum used to plunk some spuds down with corned beef and cabbage and said it was an Irish baked dinner.
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    Elite Member SHELLEE's Avatar
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    Quote Originally Posted by faithanne View Post
    I grew up on this stuff. Corned beef for dinner then corned beef sandwiches with the leftovers. My mum used to plunk some spuds down with corned beef and cabbage and said it was an Irish baked dinner.
    I must now make corned beef and cabbage and it is an Irish dinner. My mouth is watering just thinking about it.
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    Elite Member McJag's Avatar
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    Quote Originally Posted by SHELLEE View Post
    I must now make corned beef and cabbage and it is an Irish dinner. My mouth is watering just thinking about it.
    I use a friends recipe. Corned beef and a big packet of Louisiana shrimp and crab boil seasoning-or any kind. McCormick has one,too. Drop the bag in the water with the beef, boil slowly for 2 hours or so, add potatoes, carrots and lots of cabbage. Smells like a giant lobster cooking, but this is so easy and spicy! Just a fantastic winter dish and 1 big soup pan to clean!
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    Elite Member SHELLEE's Avatar
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    Quote Originally Posted by McJag View Post
    I use a friends recipe. Corned beef and a big packet of Louisiana shrimp and crab boil seasoning-or any kind. McCormick has one,too. Drop the bag in the water with the beef, boil slowly for 2 hours or so, add potatoes, carrots and lots of cabbage. Smells like a giant lobster cooking, but this is so easy and spicy! Just a fantastic winter dish and 1 big soup pan to clean!
    Great idea, I like the spicyness of it. I shall try it tommorrow.

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