Corned Beef Silverside 1.6-1.8 kg avg pack weight GRASS FED

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$29.55
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Minimum quantity for "Corned Beef Silverside 1.6-1.8 kg avg pack weight GRASS FED" is 1.00.

There are few things better during winter than a meal of hot corned beef served with carrots, potato and cabbage? - See more at: http://www.beefandlamb.com.au/Learn/Cooking_tips/Corned_meats/How_to_cook_corned_meats#sthash.bvONBD2s.dpuf
There are few things better during winter than a meal of hot corned beef served with carrots, potato and cabbage? - See more at: http://www.beefandlamb.com.au/Learn/Cooking_tips/Corned_meats/How_to_cook_corned_meats#sthash.bvONBD2s.dpuf

Grass fed, grass finished, hormone free, gluten free, preservative free. Slow raised in the Adelaide Hills and butchered locally. Traditionally brine cured.

Corned beef (or Silverside) is one of our favourite family meals and I always choose a big piece so there is plenty leftover for cold meat for sandwiches the following day.

The following hints will also help you make a lovely, moist corned beef that isn't too salty.
If you've got the time, you can also make up a lovely sauce to go with it.

Hints for cooking Corned Beef:
If I have the time, use the first method of cooking detailed here. If not, then rinsing or soaking the corned beef will certainly help.

Method 1: Put corned beef into a large pot of cold water. Bring to the boil, then remove meat and pour off all water – this removes a lot of the excess saltiness. Refill the pot with cold water, bring back to the boil, reduce the heat and simmer gently for about 1 hour per kilo.

Method 2: Rinse the corned meat before cooking. It’s best to rinse the corned meat in cold running water before cooking to remove any surface brine, which can give an overly salty taste.

Method 3: Soak corned meat in a bowl of cold water for a little while, overnight in the fridge if possible, to draw out excess salt. Place the corned meat in a large bowl and cover with water. Refrigerate the meat until you are ready to cook it.

More notes:
• 1/2 tspn bi-carb-soda helps soften the fibres and preserves the colour of the meat. 
• Do not let the meat boil or it will become dry and stringy. Adjust the heat throughout the cooking time so it remains at a gently simmering point. 
• To test if the meat is tender - A fork should easily penetrate to the centre of the meat when it’s ready to serve. As a guide corned meat takes about 25 to 30 minutes per 500g.
• When finished cooking, take off the heat and allow the meat to sit in the stock for about 20 mins – this makes it easier to slice.

 

Cooking corned meat tips

Rinse the corned meat before cooking. In most supermarkets corned meat is sold in vacuum sealed bags that contain some of the brining liquid. It’s best to rinse the corned meat in cold running water before cooking to remove any surface brine, which can give an overly salty taste.

You can soak corned meat in a bowl of cold water overnight to draw out excess salt. Place the corned meat in a large bowl and cover with water. Refrigerate the meat until you are ready to cook it. 

Do not let the meat boil or it will become dry and stringy. Adjust the heat throughout the cooking time so it remains at simmering point. 

To test if the meat is tender. A fork should easily penetrate to the centre of the meat when it’s ready to serve. As a guide corned meat takes about 25 to 30 minutes per 500g. 

Corned meat can be served cold. Once the meat is cooked to tender, remove the pot from the heat and let the meat stand for a short while. Once the steam from the liquid has evaporated the meat should be removed and placed on a plate. Cover with foil or plastic wrap and refrigerate immediately. Do not leave it to cool completely on the bench.

- See more at: http://www.beefandlamb.com.au/Learn/Cooking_tips/Corned_meats/How_to_cook_corned_meats#sthash.bvONBD2s.dpuf

 

Cooking corned meat tips

Rinse the corned meat before cooking. In most supermarkets corned meat is sold in vacuum sealed bags that contain some of the brining liquid. It’s best to rinse the corned meat in cold running water before cooking to remove any surface brine, which can give an overly salty taste.

You can soak corned meat in a bowl of cold water overnight to draw out excess salt. Place the corned meat in a large bowl and cover with water. Refrigerate the meat until you are ready to cook it. 

Do not let the meat boil or it will become dry and stringy. Adjust the heat throughout the cooking time so it remains at simmering point. 

To test if the meat is tender. A fork should easily penetrate to the centre of the meat when it’s ready to serve. As a guide corned meat takes about 25 to 30 minutes per 500g. 

Corned meat can be served cold. Once the meat is cooked to tender, remove the pot from the heat and let the meat stand for a short while. Once the steam from the liquid has evaporated the meat should be removed and placed on a plate. Cover with foil or plastic wrap and refrigerate immediately. Do not leave it to cool completely on the bench.

- See more at: http://www.beefandlamb.com.au/Learn/Cooking_tips/Corned_meats/How_to_cook_corned_meats#sthash.bvONBD2s.dpuf
There are few things better during winter than a meal of hot corned beef served with carrots, potato and cabbage? - See more at: http://www.beefandlamb.com.au/Learn/Cooking_tips/Corned_meats/How_to_cook_corned_meats#sthash.bvONBD2s.dpuf
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