We love silverside. Or corned beef. Whichever name you call it, it is delicious. Boiled with herbs, vinegar and brown sugar, onions, garlic and carrots then served with mash and white sauce. Mmmm, are you hungry yet???
With a hot plate out of action and not able to put my beef on the stove top properly, I went looking for a new recipe. My favourite website came to the fore again (taste.com.au) purely for an idea and confirming whether my thoughts were correct or not.
I was happy as I was correct. I could put my meat in the oven – it’s called a pot roast… imagine that. So tonight my very first pot roast got cooked. Yes, laugh if you will. After 20 years of fending for myself I have never cooked one.
Now, this would normally be the part where I show pictures and explain what I did for prep.
What I actually did for prep was ring the house (we were out at the time) and have a son put it in the oven to start cooking.
We got home and the smells emanating from the house were divine. Potatoes were prepped then tossed into the pan while I then read some foodie mags.
Even though the meat was half-frozen in a matter of two hours it was cooked to perfection… juicy and easy to carve while being crispy on the top.
How do you cook your silverside/corned beef or pot roast? Any favourite marinades or herb mixes you use?
Keep smiling 🙂