Forget the corned beef confusion! Crave tender, melt-in-your-mouth slices, bold flavours, and endless leftovers?
Dive into the ultimate guide to “Corned Beef Silverside”: your one-stop shop for mastering this legendary dish.

Inside, you’ll unravel the silverside vs. corned beef mystery, whip up drool-worthy sauce pairings, and transform leftovers into 12 drool-worthy creations.
Hungry for more? We’ve got pressure cooker, slow cooker, and vinegar-infused recipes ready to rock your taste buds.

So ditch the deli counter blues and unlock the magic of corned beef silverside in your own kitchen!
This epic guide is your ticket to succulent feasts, epic sandwiches, and happy bellies.

Ready to carve your legend? Scroll down and get cookin’!

P.S. Don’t forget to check out our bonus FAQ section – it’s your secret weapon for corned beef mastery!

Corned Beef Vs. Silverside – What’s the Difference?

While it can be confusing, “corned beef” and “corned silverside” are often used interchangeably, especially in countries like Australia, New Zealand, Ireland, and South Africa.
However, there are some subtle differences worth knowing:

Alright, let’s talk about corned beef silverside and how to choose the best cut for your next meal!

Corned Beef:

Cut:
Traditionally made from brisket, a fatty and well-marbled cut of meat from the chest of the cow.
Fatteness:
Has more fat than silverside, which contributes to a richer, juicier taste and texture.
Availability:
Widely available in most areas, often pre-corned.

Corned Silverside:

Cut:
Made from silverside, a leaner cut of meat from the hindquarter, just above the leg.
Fatteness:
Less marbled fat than brisket, resulting in a drier texture but still flavourful.
Availability:
More common in regions like Australia and New Zealand.
May need to be purchased un-corned and brined at home.

Cooking:

Both require long, slow cooking methods like boiling or simmering to tenderize the meat.
Silverside might benefit from slightly shorter cooking times due to its leaner nature.

Slow Cooker Serenity:
Set it and forget it! Let your trusty appliance work its magic for melt-in-your-mouth tenderness and deep, complex flavours.
Perfect for a stress-free weekend feast!
Pressure Cooker Blitz:
Craving lightning speed?
This method delivers juicy perfection in under an hour!
Impress your guests with the quickest (and tastiest) corned beef on the block.
Classic Stovetop Symphony:
Embrace the traditional approach! Savour the rich aroma and the satisfaction of slow-simmering to perfection.
For purists and flavour adventurers alike, my stovetop recipes are a symphony of culinary delight.

Flavour:

Corned beef tends to be richer and fattier, while corned silverside is leaner and slightly gamier.

Ultimately, the choice between corned beef and corned silverside comes down to personal preference and availability.
If you prefer a juicy, fatty cut, go for corned beef. If you’re looking for a leaner option, corned silverside is a good choice.

Corned Beef Silverside Recipes

Embark on a culinary adventure with my Corned Beef Silverside recipes.
From the timeless classic to the convenience of slow cooking and the speed of pressure cooking, I’ve got you covered.

My Corned Beef Silverside recipes are not just about cooking, they’re about creating memories in the kitchen.
So, whether you’re a seasoned cook or a beginner, prepare to fall in love with Corned Beef Silverside all over again. Let’s get cooking!

Corned Beef Sauce Accompaniments

All these are great to have with your corned beef.

  • Roux (white sauce).
    The creamy richness of Roux, built from butter and flour, beautifully complements the robust, salty flavour of Corned Beef silverside.
    The fat in the roux softens the meat’s chewiness, while the flour helps thicken any cooking juices, creating a luxurious gravy that binds the dish together.

    Roux’s subtle sweetness tempers the silverside’s savoury edge, while its smooth texture contrasts the meat’s hearty bite.
    Together, they create a harmonious balance of flavours and textures, making Roux the perfect partner for a satisfying Corned Beef meal.
    Here’s how to make a White Sauce

  • Drawn Butter Sauce
    The marriage of drawn butter sauce and Corned Beef silverside is a symphony of textures and flavours.
    The rich, silky butter sauce, infused with the delicate fragrance of added lemon, perfectly complements the salty, savoury depth of the silverside.

    The smooth sauce glides over the meat’s firm, yet yielding texture, creating a delightful contrast.
    Each bite bursts with the juicy essence of the corned beef, accentuated by the subtle tang and creaminess of the butter.

    This classic pairing elevates the humble silverside to a luxurious, comforting dish, leaving you wanting more with every bite.How to make Drawn Butter Sauce.

  • Tomato Relish.
    The tangy, vibrant acidity of tomato relish acts as a perfect foil to the richness and saltiness of corned beef silverside.
    The relish’s sweetness complements the meat’s savoury notes, while its chunky texture adds a contrasting element that cuts through the silverside’s smooth, dense mouthfeel.

    This interplay of flavours creates a complex and satisfying taste experience, making tomato relish a classic accompaniment for corned beef sandwiches and platters.

12 Delicious Ways to Use Corned Beef Leftovers.

Looking for ways to use up your leftover corned beef? Look no further!
These 12 recipes are sure to satisfy your taste buds.

Corned Beef Fritters.
Use your corned meat leftovers by making some yummy corned beef fritters.
They can make an awesome appetiser, lunch or light meal.
Corned Beef and Cheese Omelette.
Whisk together eggs and milk and pour into a hot skillet. Add diced corned beef and shredded cheese and fold over for a delicious breakfast or brunch.

Or dice or Shred leftover corned meat and fold in to tasty omelette for a savoury breakfast or brunch.

Corned Beef Hash.
Dice up your leftover corned beef and mix it with diced potatoes, onions, and bell peppers.

Fry it all up in a skillet until crispy and serve with a fried egg on top.

Reuben Sandwich.
Layer your leftover corned beef on rye bread with sauerkraut, Swiss cheese, and French dressing.

Grill until the cheese is melted and the bread is crispy.

Corned Beef and Cabbage Soup.
Simmer your leftover corned beef with cabbage, carrots, onions, and potatoes in a pot of beef broth for a hearty and comforting soup.
Corned Beef Tacos.
Shred your leftover corned beef and serve it in a warm tortilla with avocado, salsa, and cilantro for a delicious twist on traditional tacos.
Corned Beef and Potato Casserole.
Layer sliced potatoes and corned beef in a casserole dish with cream of mushroom soup and top with shredded cheese.

Bake until bubbly and golden brown.

Corned Beef and Swiss Quiche.
Mix your leftover corned beef with eggs, Swiss cheese, and spinach for a savoury and satisfying quiche.
Corned Beef and Potato Salad.
Dice up your leftover corned beef and mix it with boiled potatoes, hard-boiled eggs, and a creamy dressing for a delicious and filling salad.

Or you can use this potato salad recipe and swap the bacon over for diced corned beef.

Corned Beef and Cabbage Rolls.
Roll up your leftover corned beef with cooked cabbage and rice in a spring roll wrapper and fry until crispy.
Serve with spicy tomato sauce for dipping.
Corned Beef and Potato Croquettes.
Mix mashed potatoes with diced corned beef and shape into balls.

Roll in breadcrumbs and Fry until golden brown for a delicious and crispy snack or Appetiser.

FAQ

Is pickled pork the same as silverside?
No, pickled pork and silverside are not the same thing.
Silverside is a cut of beef that comes from the hindquarters of the cow, while pickled Pork is made from the shoulder or leg of the pig that has been cured in a Brine solution.
How long to cook corned beef per kg?
For corned beef that is tender and juicy, you should plan on cooking it for about 50 minutes per kilogram.
So, if you have a 2-kilogram corned beef, you should cook it for approximately 1 hour and 40 minutes.

However, it’s always best to use a meat thermometer to ensure that the internal temperature reaches at least 63°C before serving.

How long to cook silverside per kg?
As a general rule, you should cook silverside for 25-30 minutes per 500g.
So, if you have a 1kg piece of silverside, you should cook it for around 50-60 minutes.

However, it’s always best to use a meat thermometer to ensure that the internal temperature of the meat reaches 63°C.

Can you cook corned beef without vinegar?
Yes, you can cook corned beef without vinegar.
Instead of using vinegar, you can use other acidic ingredients like lemon juice or wine to add flavour and tenderise the meat.

You can also cook the corned beef in a slow cooker with vegetables and spices for a delicious and easy meal.


Shane Lowry

Shane Lowry is the author of Good Food To Eat, a website that provides recipes and cooking help.He is a home cook who enjoys sharing his passion for food with others. Lowry’s mother is a chef, and she taught him the basics of cooking and baking when he was young.He also has experience running a catering business with his wife, specializing in finger foods and full meals for people with dietary restrictions such as gluten-free, vegan, and low-carb.Through his various cooking experiences, Lowry has learned what makes a great recipe: simple to follow, yet delicious and satisfying. That’s why he focuses on creating step-by-step recipes that are easy for anyone to make, regardless of their cooking skills.