Here’s How To Make Traditional Corned Beef Silverside!
I love it because the leftovers can be used to make into corned beef fritters.
Place the corned beef in a medium-sized stockpot and cover with water. Add vinegar and bring to the boil.
Lower heat to simmer and cook for about 3 ½ to 4 hours.
Remove beef from water, drain, cover and rest for 15 mins then slice.
Serve with buttery mashed potatoes and peas for an ultimate English dinner! And the leftovers are fabulous for sandwiches through the week.
TIP: If you want to cook this beforehand firmly wrap the beef in a few layers of foil once your drain it to stop the beef from drying out, the foil will also keep it hot for about an hour.
My mum swears that the only vinegar you should use when cooking corned beef is malt vinegar. No other vinegar will do! She says malt vinegar adds great flavour.
For many, there’s nothing quite like the satisfaction of biting into a slice of traditional corned beef silverside. This beloved dish has been a staple of Irish-American cuisine for generations, and with good reason. Its tender, flavourful beef and hearty vegetables make it a comforting and filling meal that’s perfect for any occasion.
While recipes for corned beef may vary slightly depending on who you ask, there’s no mistaking the unmistakable aroma of this classic dish as it simmers away on the stove. If you’re looking for a dish that’s sure to delight your taste buds and warm your soul, you can never go wrong with a plate of traditional corned beef silverside.
It’s cooked properly if a fork slides in with no resistance.