Grass Fed Beef Corned Silverside
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Grass fed beef (80%), water, salt, acidity regulator (450, 451, 331), dextrose, sucrose, antioxidant (316), preservative (250), hydrolysed maize protein
Remove from packaging, place the piece of corned beef in a large saucepan. Immerse in cold water, and place pot on the stove over low-medium heat and let simmer for 1hr, skimming any impurities from the water throughout the cooking time
Grass Fed Beef Corned Silverside
Regular price
- Unit price
- / per
Per piece | 1kg
DESCRIPTION
A classic, never-fail meal. Our corned beef is brined with our own recipe, its subtle and tasty, not overly salty. Serve with your grandma's mustard sauce recipe for a true sense of nostalgia. Average weight is 1kg. Order our corned beef online to have it delivered.
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Grass fed beef (80%), water, salt, acidity regulator (450, 451, 331), dextrose, sucrose, antioxidant (316), preservative (250), hydrolysed maize protein
Remove from packaging, place the piece of corned beef in a large saucepan. Immerse in cold water, and place pot on the stove over low-medium heat and let simmer for 1hr, skimming any impurities from the water throughout the cooking time
Buy delicious Grass Fed Beef Corned Silverside online
Silverside beef is an economical and flavourful beef cut that has been popular for hundreds of years. Today, silverside features in weekly family menus around the globe, thanks to its unique accessibility. From traditional corned silverside and mash to English roast beef silverside with Yorkshire puddings, silverside is a wonderful and reliable meat.
Flavour doesn't need to come at the cost of affordability. Peter Bouchier gives you the best of both worlds. We sell silverside that is both sublime and affordable. Get a start on things by inspecting our products below. You can also find information and recipes by scrolling to the bottom of this article. When it comes to silverside, the opportunities for inspiration are endless!
What's so great about Grass Fed Beef Corned Silverside
If the thought of silverside beef stirs up warm feelings of nostalgia, you're not alone. Born of simpler times, the humble silverside has remained popular around the world for centuries, praised for its simple flavours and connotations of comfort and homeliness. In Australia and New Zealand, silverside beef is the preferred cut for preparing delicious slow-cooked, corned beef and the two terms are sometimes used interchangeably here. Corned beef was given its name due to the large, corn-sized salt granules used in the curing process back in the 14th century. The same dish is also known as salt beef in the U.K for this reason.
Whatever you call it, this is a dish that simply refuses to go out of fashion. At Peter Bouchier, we prepare our delicious grain-fed silverside beef with our very own corned beef brine recipe. A popular choice at Peter Bouchier, our grass-fed corned silverside beef is lauded for its subtle and delicate flavour and melt in the mouth texture.
- Choose a butcher that sources from local suppliers. All our silverside beef comes from ethical farms in Victoria and New South Wales.
- For silverside that offers a truly moreish eating experience, select high-quality cuts of silverside. Avoiding supermarkets. Choosing a meat specialist that values high-calibre farming practices and quality over price or convenience should yield the best results.
- As with all beef, you want to make sure the silverside beef looks nice and red with no sour smell or sticky film on the flesh. It should also have a good layer of white fat.
- Avoid poorly prepared corned beef that uses salt to cover poor-quality cuts of meat. Corned beef is a salty dish, but it should not be over-powering.
- Look for corned silverside beef that retains its firm texture after cooking and does not flake or fall apart.
- Silverside will shrink in the brining process, so be sure to choose a piece large enough for your recipe - you don't want disappointed guests!
Frequently asked questions
Silverside beef, also known as beef silverside, corn beef silverside and corned silverside, is a boneless and lean beef cut. With less fat marbling than other cuts, and a broader grain, it is quite tough and rewards a long cooking period on a lower temperature.
Relatively inexpensive, it's a simple and unpretentious beef cut suitable for regular rotation through your household menu.
Silverside is perfect for submerging in water and simmering or roasting in the oven (be sure to pop some liquid into the roasting tray, the steam will keep it moist). You do well to cook it with rosemary and garlic too, along with salt and pepper. Since fresh silverside steak is a tough cut, you’ll be best served by roasting it on a low heat for several hours. Check your recipe for more exact instructions on cooking times.
Silverside is a boneless, lean beef cut with reduced marbled fat compared to other cut, as well as a texture that is wide-grained. It's a bit tougher than topside and benefits from longer cooking on low heat to unlock tenderness.
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