Pressure Cooker Corned Silverside
Description
Super easy! Simple, yet delicious!
Classic corned silverside, cooked until tender in the pressure cooker, and simply served with boiled vegetables and onion white sauce. The electric pressure cooker is one of my favourite appliances in the kitchen.
What is Corned Silverside?
Corned Silverside – also known as Corned Beef, or just Silverside in Australia, is known as Salt Beef in the UK.
Corned Silverside is a lean cut of beef that is cured in a seasoned brine. The brine usually contains salt and may also include sugar, spices and curing salts, which help give the meat its distinctive savoury flavour and characteristic pink colour. The word “corned” comes from the old term for the large grains, or “corns”, of salt traditionally used to cure the beef.
Corned Silverside is one of those classic, comforting meals that’s timeless and never goes out of style. One of my friends simply describes a silverside meal as “gorgeous” — and that pretty much sums it up.
Ingredients
Method
Prepare the silverside
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Remove the silverside from its packaging.
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If there is a lot of brine on the outside, give it a quick rinse under cold water. Hold the silverside firmly, as it can be a bit slippery with the brine coating.
Add to the pressure cooker
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Place the silverside into the pressure cooker, either on the trivet or directly in the cooking pot. If using the trivet, ensure water covers at least half of the silverside. If not using the trivet, ensure the water almost covers the silverside.
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Add enough boiling water mostly cover the silverside (approximately 8–12 cups, depending on the size of the meat and pressure cooker). Do not exceed the pressure cooker's maximum fill line.
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Add 10–12 black peppercorns and 3–4 bay leaves. (Some recipes say to add sugar, however, this is delicious as it is and doesn’t need sugar to make it taste great.)
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Add the whole peeled onion, if using for the onion white sauce.
Pressure cook timing guide
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Secure the lid and cook on high pressure.
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1–1.1 kg silverside: 30–35 minutes
1.2–1.4 kg silverside: 40–45 minutes
1.5–1.8 kg silverside: 50–55 minutes -
Once cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
Rest the silverside
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Remove the cooked onion carefully, it’ll be very soft, and set it aside for the white sauce.
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Carefully remove the silverside and place it in a large dish or on a cutting board.
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Allow the silverside to rest for 10 minutes before slicing.
Slice
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Slice the silverside across the grain into slices of your preferred thickness.
Serve
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Serve the silverside hot with boiled potatoes, carrots, peas and lots of white sauce — either plain, with onion, cracked pepper, or cheese – poured generously over everything! Because it tastes so good!
Enjoy!
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Super easy, the pressure cooker does all the work.
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Watch How To Make Pressure Cooker Corned Silverside
Pressure Cooker Corned Silverside is an Australian family classic! Easy and delicious. Give it a go!
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