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| Ingredients | How to cook corned beef silverside

How to cook corned beef silverside

Corned silverside or corned beef is usually a piece of beef around 1 – 2kg which has been corned or cured in a salty brine using various seasonings. It is a delicious tender cut of beef and once cooked is best sliced and served with steamed vegetables and creamy mashed potato and is traditionally accompanied with a mustard sauce. Left over corned silverside makes the most delicious cold meat sandwiches the next day, making this a very economical cut to use for family meals.

The cut

Silverside comes from the hindquarter of the animal just above the leg. It is named after the silver wall of connective tissue that sits on the side of the cut which is removed before cooking. As this cut comes from well-exercised muscles it needs the gentle moist cooking method of corning.

How to cook

Best cooking methods – Slow Cooking

Corned silverside is best cooked in a pot of water on the stovetop with the water just covering the meat. Extra flavourings can be added into the pot such as sliced onion, garlic cloves, bay leaves, celery and fresh herbs such as parsley or thyme. It is best to keep the heat to a simmer so that the meat remains tender. As a guide, cooking time is about 25-30 minutes per 500g or until the meat is fork-tender. Carve the meat fat side up, across the grain for maximum tenderness, and serve with your favourite vegetables.

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12, and Zinc
  • Source of Iron
  • Low Sodium
Nutrient Composition:

Rump, Raw, Lean (100g)

  • Energy: 589kJ
  • Energy: 140kcal
  • Protein: 21.7g
  • Total Fat: 6.1g
  • Saturated Fat: 2.0g
  • Polyunsaturated Fat: 0.3g
  • Omega 3: 0.106g
  • Monounsaturated Fat: 2.0g
  • Cholesterol: 54.9mg
  • Sodium: 49mg
  • Iron: 2.3mg
  • Zinc: 3.5mg
  • Vitamin B12: 2.1ug
  • Vitamin D3: 0.09ug
  • 25-OH Vitamin D3: 0.097ug
  • Selenium: 1.5ug

Consider nutrition information of other ingredients added while cooking.

Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.

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