Learn

| 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.

Related Posts

Back to learn

Inspiration

4 recipes to get the kids in the kitchen with these school holidays

With school holidays kicking off this weekend, it is about now that many parents start scratching their heads about how to keep the kids entertained for the next two weeks. Our Nutrition team has suggested four kid-friendly recipes that they can get involved with cooking.

Read more

Cooking Tips & Tricks

A simple method for browning mince evenly and lump free

Browning mince before using it to make a hearty bolognese or chilli can really bring out the flavour in the meat. However, it can sometimes be difficult to separate the mince out evenly without lumps…. enter Ami.

Read more

Ingredients

How to cook lamb mince

Mince is one of the most versatile products you will find. A staple in the kitchen, mince can be dressed up for entertaining with rich aromas and exotic suitors, or dressed down for everyday meals. It fills you up and like all beef and lamb cuts, gives you a boost of iron, which is much needed for feeling good.

Read more