Local Heart, Global Soul

March 31, 2010

Kiwidutch’s Best Corned Beef/ Silverside on the Planet, a step by step recipe.

Filed under: NEW ZEALAND,PHOTOGRAPHY — kiwidutch @ 1:00 am
Tags: ,

(photograph © Kiwidutch)

THIS has to be one of  my ALL TIME  favourite New Zealand recipes.

I thought that everyone made corned beef/silverside like I did LOL… WELL folks, you gotta try this… this is to die for… get ready to drool. In fact, since this will be boiling very very very slowly for a good few hours do several pieces at once  and pop them both in the pot at once.

Ingredients:

2 kg piece corned beef (silverside works well too) (4.5 lb each)
2 oranges
2 tablespoons golden syrup
40 whole cloves
2 bay leaves
pepper

Directions:

Take the corned beef/silverside out of the plastic wrapping and wash it off in cold water. (makes it less slippery and easier to handle).

(photograph © Kiwidutch)

Take the whole cloves and stick the little spike part of each clove well into the meat. (sometimes you need to make a little hole into the meat with the point of a veggie knife in order to get it in). Stud the entire piece of meat evenly with cloves, using more than 40 of them if necessary)…  on the other hand…yeah it’s necessary!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Put the golden syrup into the bottom of a large tall saucepan (I use a big soup pot).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Put the meat into the pot, add the bay leaf and pepper, halve the oranges and squeeze them to get some juice out over the meat, drop the squeezed oranges into the pot as well.

(photograph © Kiwidutch)

Cover with water and simmer so that the water is  BEARLY  MOVING  for 2 to 3  hours depending on how big the piece of meat is — even a small bit does really well on low for 2.5  hours. Top up the water if necessary.

(photograph © Kiwidutch)

Take out and rest the meat for 10 minutes. Pick out what cloves you can (they are really there for flavour, not to be eaten) Cut across the grain. (if you do it the wrong way your “slice” of meat will fall into 1000 tiny pieces so just turn the meat around and cut at right angles to your first cut if that happens.).

(photograph © Kiwidutch)

Cut it into thin slices. Serve with mustard sauce (if you can already keep your hands from nibbling it off plate).

Prepare to taste corned beef like you’ve never tasted it before — ummmmm –.

Serves 4 in theory, but I have to confess that Himself and I we could eat one small one each. <blush> LOL nibble, nibble, just a little bit more, nibble, nibble, opps , gone!

Served cold, it also makes great sandwiches — but in our house there’s rarely enough left over to make a sandwich :).

Sadly, in the Netherlands, the butcher cuts up the beast in a different way, an there is no resulting corned beef cut..  Corned beef /silverside are anglo saxen things and even when I tried my best to describe to a butcher here in the Netherlands how I might want this (I’m no butcher, so believe me this was no easy task) I came away with a  rather strangely cut piece of meat that  I tried to turn into corned beef myself (complete and utter disaster is an understatement here). Worse still, it was  a big piece of meat and if you know anything about meat prices in Europe then it will make you cry  just thinking about the true cost of my experiment.

Needless to say, it’s the first and last time I tried to make my own corned beef in The Netherlands, so no surprise what’s at the VERY top of our shopping list as we enter any New Zealand supermarket. The fact that meat in New Zealand costs half to a third less than it does in The Netherlands means that this is a guilty pleasure that Himself and I adore indulging in whenever we are on holiday in New Zealand.

8 Comments »

  1. Oooh, this does look REALLY good! I love the clove spiking the meat and the oranges. What does the golden syrup do for the recipe – does the meat actually taste a bit sweeter? I’m intrigued!

    Comment by thewholekitchen — March 31, 2010 @ 11:57 am | Reply

  2. The golden syrup works wonderfully with the clove orange and bayleaf combination to give a wonderful flavour, it’s kind if sweet, but *not* the sickly type of sweet, far more depth and mellowness. The biggest secret apart from the ingredients is the long slow cooking time, in fact the slower the better, the water should bearly move: then the result will be meat so soft it melts in your mouth and the flavour… ooooh the flavour….

    Comment by kiwidutch — March 31, 2010 @ 12:21 pm | Reply

  3. Excellent Recipe Laddy!!!!!!!!!.

    However when I cook my corned beef I first make sure it’s choice meat not select. Uning select quality would be a sin. I slw cook it in it’s own natural juices for about 4 to 6 hours depending on the size of the beef. Next and this is a must. Just after I place it in the water I put one cup of granulated sugar, stir it umtil it’s disolved and then just let it simmer for however long you want , cut it across the grain, with fat in tack and enjoy. Nothing fancy. Serve it with irish boiled potatoes, carrots and the incredible cabbage. And your set for life.Makes one hell os a sandwhich to boot.,I wish I was their celebrating a shot of Tullamor Dew iRISH wHISKEY with you right now. tALK TO YOU AGAIN

    Comment by Greg Shannon — April 23, 2010 @ 1:24 am | Reply

    • Hi Greg, I’ll have to be honest here and tell you that I’m not sure or convinced of how the real flavour of the meat can be bought out using only sugar and water, no pepper, salt, or other seasonings or additional ingredients at all? I don’t have access to corned beef at the moment as I explained in my post, otherwise I’d be up for immediately giving your recipe a go to compare it to mine. Please DO try mine if you can and I think you might be very pleasantly surprised, hey you *might* even be converted (beware, I’ve converted a *lot* of people to this recipe LOL)
      I DO definiately approve of your long slow cooking time, that *will* produce a wonderfully soft, moist meat. Go on!, get your self a packet of cloves and give mine a go… I’m very interested to see how you think it compares to your recipe. Thanks indeed for the comment, btw Himself is a big fan of the Isla/Islay whiskies, Tullimore ain’t half bad either LOL… Cheers! 🙂

      Comment by kiwidutch — April 23, 2010 @ 4:27 am | Reply

  4. Hello there.

    I have a chunk of silverside in the fridge and I find myself unable to recall how my mother told me to cook it last time I made it.
    So I jump on the internet and google it, this link comes up and as my Opa was dutch and I am 1/4 Dutch I am drawn to the name of the site also because I am in Christchurch New Zealand, so it all make sense.
    Ive just been down to the shop to get some oranges, cloves and bay leaves, by the way for a few leaves they are not cheep.
    I’m going to try this thing out I’ll let you know how I get on.

    Cheers mate.

    Comment by Kees Hengst — May 14, 2010 @ 11:21 pm | Reply

    • Great! Kia Ora and GO Crusaders (I’m a ChCh girl myself!) …from the Netherlands ! Please DO make certain that your water is only JUST moving, NOT simmering, basically the longer and slower you cook it the better your result will be, it can be cooked in one and half hours but to be honest two hours is better and three hours gives you meat so soft that it’s like heaven on a fork! btw plant a Bay Tree in your garden and just pick the leaves fresh or dry them… the tree is small, super easy to grow and after purchase cost you’ll have free bay leaves for decades!

      Comment by kiwidutch — May 15, 2010 @ 7:20 pm | Reply

  5. […] 4 cloves garlic, minced A bowl of button mushrooms, quartered 1 small carrot, diced Pre-cooked corned beef silverside, sliced 2 1/2 cup of Tuimato Sauce (or a mixture of crushed tomatoes and sugar) 5 to 6 tbsp of […]

    Pingback by Filipino-Style Spaghetti with Corned Beef Silverside and Meatballs | ISKAndals.com — October 21, 2012 @ 9:43 pm | Reply

  6. Hi there we have just used your recipe and it worked prefectly!!

    Comment by maxine — June 29, 2014 @ 6:44 am | Reply


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