- Serves 6
- 6 hours
- Difficulty Easy
- 9 Ingredients
If you’re after a Corned Beef Recipe that has been tried, tested and tested again, this is it!
I grew up with my Brother and I both eagerly looking forward to Mum’s Corned Beef every couple of weeks. She would slather it in a rich White Sauce. Sometimes the sauce was cheesy and sometimes it had some finely chopped parsley stirred through.
Mum would usually make her Corned Beef Recipe in her Crock Pot (or slow cooker for those of you from anywhere but Australia). If she was in a rush though she would drag out her pressure cooker and get it going. We used to stand in the kitchen and stare at that little stopper on the top of the pressure cooker – eyes wide expecting it to fly off in a burst of steam!
Nowadays, pressure cookers aren’t as dramatic. But they are incredibly effective at cutting cooking time in halves or even quarters. If you’re looking for a pressure cooker, they are now more likely to be called an ‘All in One’ Cooker. We use and recommend the Tefal Cook4Me All in One Cooker. Absolutely perfect for any Corned Beef Recipe as it retains all the flavour, the juiciness and gets the job done fast!
Our tips when creating the best Corned Beef Recipe …
- When looking for a cut of beef for this Corned Beef Recipe, look for a lovely pinky red piece of meat with no tough sinews running through the slab
- Buy a piece that is larger than you think you’ll need – the corned beef will tend to shrink a little when you cook
- Make a plan for the leftovers from this Corned Beef Recipe. If you’re not careful everyone will pick (as it will be SO delicious) whereas you could create another whole meal. We love Corned Beef Fritters for lunch, school lunches or a light dinner within the next few days.
Do you know who first developed a Corned Beef Recipe?
I always thought it was something quite Australian – from our bushman ancestors who no doubt would have appreciated a piece of salted beef in their swag. However according to Delish.com, when the first generation of Irish-Americans were in search of the comforting tastes of their homeland and they couldn’t afford pork or bacon, they turned to the cheapest cut of meat available at the time – beef brisket.
Given that New York City was a melting pot for immigrants from around the world, rather than boil the beef, the Irish adopted cooking methods from other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat. And the corn? Well, “corned” has nothing to do with corn but instead refers to the corn-sized salt crystals used during the brining process.
Once you’ve tried this Corned Beef Recipe, we’d love you to come back and give us your thoughts in the comments below.
Don’t forget that if you have a recipe like this Corned Beef Recipe that you’d like to share, we LOVE sharing recipes from members. Just whip up your favourite recipe, take a photo and then share it with thousands of other Mums by POSTING YOUR RECIPE.
Ingredients (serves 6)
- 1.5kg Piece of Corned Silverside (available at all supermarkets)
- 2 Medium Brown Onions, peeled and roughly chopped
- 1 Large Carrot, roughly chopped
- 5 Bay Leaves, fresh or dried
- 6 Garlic Cloves, peeled and halved
- 10 Cloves
- 1/2 cup Brown Sugar
- 12 cup Vinegar (any vinegar will do but I like Malt Vinegar)
- Salt & Pepper to Season
- Remove the silverside from the plastic and rinse under cold water. Remove any obvious sinews or pieces of fat.
- Sit in the slow cooker and add enough water so that the meat is fully submerged. Add all the other ingredients.
- Cook on high for the first 2 hours then reduce the temperature to low and cook for another 4 to 6 hours.
- Half an hour before serving, remove the corned beef from the water and allow to rest covered in foil on a plate.
- Gently slice the corned beef into 1cm thick slices and serve with boiled vegetables and a rich white sauce.