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SMoody 
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Joined: 09 January 2007
Location: New Zealand
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 Topic: corned silverside
Posted: 05 July 2007 at 9:26am |
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Okay never made this and always wondered. What do you do with it exactly?
Sorry Emma I guess you might have to move this to the recipies soon. Just thought I will get a bigger response here. Naughty I know.
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Bizzy
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Joined: 01 January 1900
Location: New Zealand
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Posted: 05 July 2007 at 9:30am |
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put it in a pot with water and i add golden syrup and vinegar... bring to boil and simmer gently for a couple of hours (depending on how big a piece) till done.
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thunderwolves
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Posted: 05 July 2007 at 9:33am |
I make it quite often as it lasts well once cooked
like gandt said, put in a big pot of water, I add bown sugar, vinegar, and cloves, you can put in any thing u like for flavour, and simmer away, takes quite a while to cook though, atleast 2 hours usually
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pepsi
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Posted: 05 July 2007 at 9:34am |
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Most packets have the instructions on the side of it.. I do mine in the crock pot..
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busymum
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Posted: 05 July 2007 at 9:42am |
I think it's 30-40 mins per 500g? I cook mine, covered, in the oven. The water should cover all of the meat.
Serve with carrots and mashed potatoes and mustard sauce. Yum 
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Maya
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Posted: 05 July 2007 at 10:20am |
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I do mine with vinegar and brown sugar but I do in in the crockpot and leave it on for 5-6 hours.
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Mazzy
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Posted: 05 July 2007 at 10:32am |
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I put a bay leaf, vinegar, golden syrup and black peppercorns in with mine - simmer in a pot of water just covering the meat for however long it says on the pack. Sooo good!
DD really likes it as well.
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lizzle
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Posted: 05 July 2007 at 10:41am |
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i do mine in the crockpot as well. Bang on in the morning (usually frozen) with brown sugar and some cloves, then ready at 5:30. I put it on Auto/low all day and turns out really nice.
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megrac
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Posted: 05 July 2007 at 11:01am |
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i am having that for tea tomorrow i just got it out. i use viniger and golden syrup and onion boil for 2 hours aprox 30 min before it is finished i add the veges potoes, carrots, kumura and some time cabbage (DH hates cabbage) it give the veges a nice flavor and you use less dishes. and i serve with mustard sauce it is so yummy.
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emz
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Posted: 05 July 2007 at 11:11am |
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Or if your lazy like me, just add salt, cook in the slowcooker - tastes great. I'm a big fan of 'if its a good cut, it doesn't need flavouring' aka 'I can't be bothered making the effort'. The most important thing is getting a good cut. Make sure it doesn't have fat streaks through it (you can usually tell from looking at the sides).
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sally belly
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Posted: 05 July 2007 at 11:57am |
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Good advice megrac, I cook the veges in the water too and they taste divine. Another thing you can add to the water instead of sugar/golden syrup is honey.
And don't what an old flatmate of mine did. He cooked it in the oven like a roast beef or something. It was so dry it had to be chucked! Water is the key.
Edited by sally belly
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SMoody
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Posted: 05 July 2007 at 1:15pm |
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Thanks. How much vinegar and honey or syrup do I add? And the brownsugar how much more or less?
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mummy_becks
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Posted: 05 July 2007 at 1:20pm |
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I put mine on about 2 hours ago in the crockpot, I added to it about 1 Tb of golden syrup, the rest of the bottle of vinegar (about 1/4-1/2 a cup) 6 cloves and 6 whole peppercorns. I cut an onion in half and a couple of carrots and chucked them in too. Then about 2 cups of water.
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I was a puree feeder, forward facing, cot sleeping, pram pushing kind of Mum... and my kids survived!
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AnnC
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Posted: 05 July 2007 at 1:30pm |
ok I have a pressure cooker and I put it in there and cover with water, brown sugar and vinigar (about tbl of each) and pickling spices. I also put carrots only cut in half, they are yum - apparently as I don't like carrots but the carrot eaters in my house love them.
You have gave me any idea for tea - sure i have one in the freezer.
My mum makes gravy from the juice but I don't know how to make it (mental note - ask your mother how!  )
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Ann
Also Mum to Josh (15) and Brooke (10)
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megrac
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Posted: 05 July 2007 at 3:10pm |
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i just pour probally ends up being 1/2 cup viniger and a good table spoon or two of syrup. measurments dont have to be exact. because the beef is cured in a salt brine thinge the vinger and sweet cut the salt taste down and makes it tast good. oh i also wash the gooie stuff off the meet before i cook it dont know if it does any thing i just think the gooie stuff looks grose.
Edited by megrac
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FionaS
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Posted: 05 July 2007 at 3:54pm |
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I use:
1 tblsp golden syrup
1 tsp vinegar
Some lemon rind (or orange...citrus is a tenderiser)
1/2 apple
1 onion, quatered
about 8 peppercorns
2 cloves
Some carrot
1 boquet garni
+ enough water to cover the piece of meat. Simmer until done and then leave in the water until cool.
Done this way it virtually melts in your mouth...no chewyness.
Thanks for the reminder...I've got some in the fridge that DH has been waiting for me to cook up :)
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nictoddie
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Posted: 05 July 2007 at 4:16pm |
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Crockpot here too with a bit of golden syrup and in the morning ready for 5.30pm on auto
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corned silverside
