How long boil silverside

Give the meat a good rinse in cold running water before cooking to remove any traces of the brine. Place the rinsed silverside in a pot, cover with cold water and bring to the boil. Take off the heat, drain and wipe the pot clean before continuing with the normal cooking process. This initial cooking will draw the salt out of the meat giving you a more 'meaty' final taste and preventing the cooking liquid from filling with scum. Keep the meat on a constant simmer and do not allow it to boil or it will become tough and dry.

A good way to ensure it is at the right temperature is to cook it in a slow cooker. While it may take longer, you are guaranteed perfectly cooked silverside every time. If you're unsure if the meat is ready, try piercing it with a fork. If the fork easily penetrates the meat it's done, otherwise it will need a bit longer. As a general rule, silverside takes between 25 to 30 minutes per g. Once cooked, remove the pot from the heat and let the meat stand in the cooking liquid until you're ready to carve it.

Remove from heat. Drain and discard the vegetables and spices. Cut the corned silverside across the grain into thin slices. Serve with your choice of sauce or vegetables. Silverside is also a cut of beef, the hindquarter just above the leg, and it gets its name because of the silver appearance on the side of the cut. Slow cooking silverside helps to tenderise the meat while enhancing flavour. A traditional dish, silverside suits simple sides like potatoes, cabbage, carrots, spinach, peas and polenta.

Melt butter in a small saucepan. Add the flour and stir with a wooden spoon. Cook slowly over medium heat, stirring continuously to cook out the rawness of the flour.

Do not brown. Bring the milk to the boil in a separate pan and pour it all at once into the flour mix and whisk vigorously - this method works really well and you'll have a smooth sauce with no lumps. Stir until the sauce comes to the boil, then reduce the heat and stir for a minute or so until it thickens. Add the mustard, vinegar and sugar and stir until combined.

Season to taste. Place the ingredients into a small saucepan and mix well to make a smooth mix. Bring to the boil, stirring to make a smooth sauce, then simmer for a minute to thicken. Put the prepared corned beef into a large pan with enough cold water to cover the meat. Corned Beef Cumberland A different way of serving up corned beef - something a little bit more extravagant.

Add the vinegar, brown sugar, allspice and sliced orange to the pan and bring to the boil, then reduce the heat, cover, and simmer gently until the meat is cooked approx 2 hours. Remove the beef from the dish and place in a baking dish. Score the fat on the top of the cooked corned beef into diamond shapes and stud with whole cloves.