Products that are displayed with this symbol are suitable for corning. The product is corned using a cure of the value adder's choice and is prepared by a slow wet cook.
|Corned Silverside, Spinach Gratin,
Pan Roasted Sweet Potatoes
by Chef Leslie Stronach
Step 1. Rinse the corned silverside in cold water before cooking to remove any surface brine. Place the silverside in a large, heavy based pot. A pot large enough for the meat to be totally submersed in water. Cover the silverside with cold water.
Step 2. Place over a low heat. Skim away scum that rises to the surface. Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time. When the meat begins simmering a greyish foam or scum appears over the surface of the liquid, use a spoon or ladle to skim this off the surface.
Step 3. Once the scum has been removed, add the aromatics like bay leaf, brown sugar, onion and cloves. You can also add vegetables such carrot, celery and onion at this point. These will delicately flavour the meat.
Step 4. Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time. Cook until silverside is tender. As a guide, corned meat takes about 25 to 30 minutes per 500g. A fork should easily penetrate to the centre of the meat. If serving the silverside warm or cold allow it to cool in the cooking liquid.