When is silverside cooked

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White Fish. Scottish Salmon. Smoked Fish. Silverside comes from the hindquarter of the animal just above the leg. It is named after the silver wall of connective tissue that sits on the side of the cut which is removed before cooking. As this cut comes from well-exercised muscles it needs the gentle moist cooking method of corning. Corned silverside is best cooked in a pot of water on the stovetop with the water just covering the meat. Extra flavourings can be added into the pot such as sliced onion, garlic cloves, bay leaves, celery and fresh herbs such as parsley or thyme.

It is best to keep the heat to a simmer so that the meat remains tender. As a guide, cooking time is about minutes per g or until the meat is fork-tender. Carve the meat fat side up, across the grain for maximum tenderness, and serve with your favourite vegetables. Massey University, May Back to learn. While slow-cooker recipes are great all year round, they shine most in the cold winter months. Cover it with water. Bring the water to a boil, then turn it down to medium-low or low heat to allow it to simmer.

Place the lid on the pot right when you turn it down. Set your timer to boil the meat for 1 hour per lb 0. Keep a kettle of boiled water nearby. After a few hours of cooking, tip 1 side of the lid up to check that the water is still covering the brisket. Add 1 cup ml of boiled water to the top of the pot, if the water is getting low. Check the meat 1 to 2 times to ensure you keep water levels high. This will replace water that is lost through steam. Avoid checking the corned beef too often.

Every time you remove the lid, you will extend the cooking time slightly. Do not add vegetables until the last 30 minutes of cooking. Remove the lid when the timer beeps. Test the meat with a fork. If it is fork-tender it is most likely done. Drain the meat and vegetables. Insert a meat thermometer into the center of the brisket.

If the thermometer reads degrees Fahrenheit 63 degrees Celsius , it is cooked. Method 3. Place root vegetables at the bottom of the slow cooker at the beginning, if you are using this method. Add your brisket to the slow cooker. Add just enough water to cover it.

You will not need to add extra water during the cooking process with this method. Turn down the heat to the low setting. Cook for 10 to 12 hours on low. Slow cookers vary greatly between models. If you know that the low setting on your slow cooker cooks fairly hot, you may want to reduce the cooking time by 2 hours.

Older slow cookers tend to cook at a lower temperature than newer models. Do not remove the cover of the slow cooker until the last 45 minutes of cooking. It takes a long time for the slow cooker to reach the same temperature. Each time you open the cooker before that point, you should add 20 to 30 minutes of cooking time.

Remove the lid and insert a meat thermometer to ensure the internal temperature is at least degrees Fahrenheit 63 degrees Celsius. It should be very tender. Throw it away, if you try to eat it you may get a case of food poisoning.

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