I had a couple of friends over for dinner this week and with winter quickly overtaking Brisbane I figured it’s time to revive some Winter family favourites. Hands down, this was the best corned beef I’ve made to date. It fell apart as I was cutting it.
My morning turned to custard pretty quickly so by the time I got home about 4 hours after I meant to be and started cooking, I had really run out of time to totally slow cook 2kgs of beef silverside. So, wanting to have my cake and eat it too I started cooking it in the pressure cooker and then transferred it to the crock pot on high to finish cooking.
I was feeding five adults with healthy appetites so I served it with creamy mashed potatoes, ginger and honey roasted baby carrots, roasted pumpkin, bacon braised cabbage, broccoli and cauliflower and of course cheese sauce instead of white sauce. I also made some fresh dinner rolls 🙂
It sounds like a lot of food, it was hard to tell with what little was left. I’m polishing off what was a perfect lunchtime serving (because there’s no one home to fight over it) as I write 🙂
What you need
- 1.5-2kg corned silverside
- 3 bay leaves
- 12 peppercorns (I used szechuan peppercorns)
- 6 cloves
- ½ cup Apple Cider Vinegar
- ½ cup Brown Sugar
- 1 -2 carrots roughly chopped)
- 1 large brown onion (peeled, topped and tailed)
What to do
With a slow cooker (all day cooking): Normally I would put the corned beef on before I went to work in the morning. Simple put all of the ingredients into the crock pot and pour in enough water to cover the meat. Let it cook on its auto setting and by the time you get home from work and made your mash potato and sides, it’s perfection. Remove the beef and let it sit for about 10 minutes before cutting.
Using a pressure cooker then slow cooker (great option for if you only have half a day): Put everything into the pressure cooker, secure the lid and let it cook on high for 20-30 minutes. While it’s cooking, put your slow cooker on high with a little bit of water and let it get hot. Transfer the contents of the pressure cooker into the slow cooker and let it simmer on high until you’re almost ready to serve. I cooked it for about 4 hours in the slow cooker before dinner was served. Remove the beef and let it sit for about 10 minutes before cutting.
Using a pressure cooker (quick cooking): You guessed it, put everything into the pressure cooker, secure the lid and let it cook on high for about 20-30 minutes then reduce to a medium heat letting it cook for another 30 minutes. If you had a little more time, reduce it to a low heat and let it cook for 45-60 minutes.