CORNED BEEF (SILVERSIDE)
An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.
Provided by Sara McCleary
Categories Main (entree)
Time 2h40m
Number Of Ingredients 16
Steps:
- Trim corned silverside/brisket or any excess fat or visible sinew.
- Place corned silverside/brisket into a large pot that has a lid with all of the ingredients. Cover with cold water.
- Bring the pot to a boil and then reduce to a gentle simmer. Put the lid on pot the and simmer for 2 ½ hours.
- Skim any brown scum/foam from the pot as it forms.
- Leave corned beef to cool in the cooking liquid.
- Warm sliced garlic and olive oil in a small saucepan over low heat for a minute or two. It is important not to fry the garlic, you want it to soften slightly. Place to the side to cool.
- In a small bowl soak panko crumbs in milk.
- Place walnuts in a saucepan of cold water. Bring to the boil over high heat and then drain immediately in a colander. Rinse walnuts with cold tap water and place back in the saucepan again. Cover with cold water and bring to the boil again. Repeat this process twice.
- In a small food processor or blender, blend walnuts, soaked panko crumbs, parmesan, and a pinch of salt until smooth.
- Add garlic, oil, and a tablespoon or two of water. Blend until you have a thick sauce. Adjust water as needed.
- Season to taste and serve with corned beef.
- Store excess sauce in a container in the fridge for up to a week
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 917 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GLUTEN FREE WHITE SAUCE
I got this of the side of a flour packet as well, but my Mum made it the other night to put in our gluten free lasagne, and it was wonderfull
Provided by Perfect Pixie
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- place butter, flour and milk in a saucepan.
- using a whisk, stir over medium heat allowing sauce to thicken.
- continue until smooth and thick then bring to the boil.
- remove from heat and season.
Nutrition Facts : Calories 365.6, Fat 30.9, SaturatedFat 19.4, Cholesterol 94.4, Sodium 286.6, Carbohydrate 13.6, Protein 9.8
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
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