In Part Two of my collaboration with Harvey Beef (don’t worry, you can catch up on Part One if you missed it) I used one of the more challenging cuts of meats from the marinated range, Oak Barrel Corned Silverside.
The silverside comes from the outside of the rear leg and sits between the knuckle and the topside. As it is a muscle heavily used for walking, silverside requires the slow moist cooking of corning to produce a tender and delicious result. Now I didn’t eat too much corned beef growing up (or none at all) but I know for a fact that many of you did – actually, when I started asking people about if they liked it, I was pleasantly surprised by the number who did. The very mention of it seemed to stir long-forgotten memories of munching on corned beef and piccalilli sandwiches at Granny’s house. Cute.
I followed the Beef and Lamb team’s guide to cooking the silverside and the result was actually spot on – tender meat, lightly flavoured by the aromatics I added (bay leaves, whole black peppercorns, brown sugar and white vinegar) and mighty tasty. To be completely truthful, I was ecstatic at how well it worked and impressed at how good the meat was (given that this was my first foray into corning beef). Just don’t rush it, or else you will risk having a tough unattractive piece of rubbery mess in your mouth….you’ve been warned. Patience is a virtue – as Granny would instruct you.
I set my nerves aside since the meat corned perfectly….but what do I do with it all? Well, naturally I made myself a corned beef, shredded lettuce and piccalilli sandwich. Sadly no Granny was available to sit with me, so the experience wasn’t as complete as I had hoped. But the next morning I decided to make a beef hash. Why pigeon hole corned beef to sandwiches or a meat and three veg dinner? I was eager to try something a little different.
This recipe is easy, quick and is a clever way to use leftovers, including any roast or boiled spuds from dinner the night before.
6 thick slices corned beef
6 small boiled potatoes
1/2 brown onion, diced
2 Tbs butter
1 bunch asparagus, sliced diagonally
4 small handfuls of rocket
4 pickled green chillies
3 Tbs Worcestershire sauce
4 Tbs Greek yoghurt
1 Tbs Dijon mustard (can supplement for seeded mustard)
- Cook potatoes in boiling salted water until just tender, about 5 minutes, then drain. Roughly chop corned beef and set to the side
- Prepare creamy dressing by mixing yoghurt and mustard together, season to taste and set aside until serving
- In a large fry pan, sauté onions in butter over a medium high heat until soft and translucent. Add potatoes and gently squash using the back of a spoon (or potato masher) – the aim is to flatten the potatoes so bits go crispy. Add more butter if necessary to the pan, then stir in corned beef and season to taste, add Worcestershire sauce, stirring occasionally, until browned
- Meanwhile, blanch asparagus in boiling salted water for 2 minutes, or until cooked and vibrant green. Drain and set aside for serving
- Cook eggs sunny side up (runny) in a separate fry pan. Remove to a plate once cooked
- To assemble, spoon a portion of the hash mixture onto a plate or bowl, add a few pieces of asparagus, gently place egg on top, then rocket and pickled chilli. Serve creamy dressing in the middle of the table to allow everyone to add a desired amount
*Harvey Beef supplied me with a selection of meat from it’s marinated beef range to review and cook. The product review and opinions expressed are my own. For more information, please read my disclosure statement.