How To Cook Silverside With Vinegar And Sugar
Classic Corned Beef Silverside with Malt Vinegar and Brown Sugar
This traditional recipe is simple yet satisfying. The malt vinegar and brown sugar add a touch of sweetness and depth of flavour that pairs perfectly with the salty corned beef.
This traditional recipe is simple yet satisfying. The malt vinegar and brown sugar add a touch of sweetness and depth of flavour that pairs perfectly with the salty corned beef.
Equipment
- Sharp knife
- Cutting board
- Heavy-based deep saucepan
Ingredients
- 1½ kg
corned beef silverside - ½ Cup Brown/Malt Vinegar
- ½ Cup Brown Sugar
- 1 large brown onion
- ½ Tbsp cracked peppercorns optional
Instructions
- Coarsely Chop 1 large brown onion
- Place the ½ Cup Brown/Malt Vinegar, ½ Cup Brown Sugar and onions in a large, heavy-based deep saucepan.
- Add some water and stir to dissolve brown sugar.
- Add the 1½ kg
corned beef silverside and ½ Tbsp cracked peppercorns, then cover with water. - Place over high heat and bring to the Boil.
- Reduce the heat, cover and Simmer (do not boil) for 2½ hours.
- When ready the beef should be firm to the touch.
- Drain and leave to rest.
Video
Notes
Recipe Tips:
- You can use pre-packaged corned beef silverside for this recipe, or you can cure your own meat.
See Brine. - If you don't have malt vinegar, you can substitute cider vinegar or red wine vinegar.
- Add some chopped potatoes to the pot along with the vegetables for a complete meal.