Silverside beef is a suitable roast for brining before cooking and is commonly used for corned beef. The dish is treasured in many cultures worldwide and can be made with other cuts of meat. The USDA recommends cooking corned beef “low and slow” for tenderness.
Taken from the top of the cow’s back leg, to the joints just below the rump, the silverside cut of beef is a roast suitable for brining before cooking. Salted silverside, so named for the virtually inedible flap of skin along one edge, is one of the few types of less tender roasts typically used for the dish better known as corned beef. This meat was originally cured with salt pellets rubbed into the skin of the meat over an extended curing period, but a saltwater brine bath laced with seasonings such as garlic, bay leaves, and peppercorns is more customary in 2011.
Corned beef is a treasured dish in numerous cultures around the world, from European countries such as Ireland, England and New Zealand to the Americas and as far away as Australia. In many of these places, the corned beef is actually known as corned silver, or simply silver. Contrary to popular belief, however, canned silverside has a longer and prouder tradition in countries other than Ireland. In America, however, the dish and that culture alone are inextricably linked.
Other cuts of meat are also used in addition to silverside to make canned silverside. The brisket, just above the front legs, is regularly used for corned beef. Flank or other rump roasts can also be used to prepare the dish.
The silver side of Corned begins with a sealed storage period in salted water that has been boiled with black peppercorns and bay leaf in the European tradition. Others, like TV chef Alton Brown, use a range of seasonings for the pickle: all spices, ginger, juniper berries, cinnamon, saltpeter, salt, sugar, mustard seeds, pepper in grains and cloves. In most cases, the vacuum inverted side undergoes a refrigerated bath that lasts about 10 days. The mixture should be checked every day or two to make sure the meat stays under water and the seasonings are well blended.
The United States Department of Agriculture recommends cooking corned beef “low and slow” at constant moisture so that this decidedly indifferent beef can cook through and become tender. This means a covered pot, crock pot, pressure cooker, or covered saucepan will be needed. In the oven, a brisket fat-side up should cook about one hour per pound at 325°F (about 163°C). It can also be boiled in water on a stovetop in about the same amount of time. When using a crock pot, however, it will take up to six hours on high or half a day on low. Underneath the corned beef in the pot can go vegetables such as potatoes, carrots and cabbage swimming in a water that will turn into more gravy to come when the dish is time to serve.
Protect your devices with Threat Protection by NordVPN
