Corned Beef Silverside
Create this mouth-watering old-school favourite in no time. Corned Beef Silverside
Silverside is an unmarbled, lean cut of beef that has a more coarse texture. The texture is similar to the topside but it is slightly harder
Ingredients
- 1.5kg Corned beef/silverside
- 1 Onion, peeled and studded with 5 cloves
- 1 Orange, cut in half.
- 2 Tbs Malt vinegar
- 2 Tbs Brown sugar
- 1 Bay leaf
- 2 cups Water
Step 1
Place the corned beef on the rack, and lower it into the pressure cooker. Add all other ingredients.
Step 2
Close and lock the lid. Bring to pressure over high heat on pressure setting 2. Once at pressure (when the red indicator rises). Lower heat to low. Cook under pressure for 1 hour.
Step 3
Remove from heat. Quick-reduce pressure by placing it under a cool running tap.
Step 4
Serve with mashed potatoes, white/bechamel sauce, cabbage and carrots.
Chef’s Tips
Serve cold the next day, sliced thinly, with mustard.
Corned Beef Silverside
Silverside is an unmarbled, lean cut of beef that has a more coarse texture. The texture is similar to the topside but it is slightly harder
Ingredients
- 1.5 kg Corned beef/silverside
- 1 Onion peeled and studded with 5 cloves
- 1 Orange cut in half
- 2 Tbs Malt vinegar
- 2 Tbs Brown sugar
- 1 Bay leaf
- 2 cups Water
Instructions
- Place the corned beef on the rack, lower into the pressure cooker. Add all other ingredients.
- Close and lock the lid. Bring to pressure over high heat on pressure setting 2. Once at pressure (when red indicator rises). Lower heat to low. Cook under pressure for 1 hour.
- Remove from heat. Quick-reduce pressure by placing under a cool running tap.
- Serve with mashed potatoes, white/bechamel sauce, cabbage and carrots.
Notes
Serve cold the next day, sliced thinly, with mustard.
