Tuesday, June 23, 2009

Recipe: Corned Beef (Silverside) & Veg Gravy

I know what you're thinking - bleh, corned beef, how boring, everyone knows how to prepare it... Well, I've cooked up corned silverside a few times now, and tonight's effort produced the tastiest, most tender silverside I have every experienced, so it would be wrong of me not to share it. Just plain wrong.

Corned Beef & Veg Gravy


1kg corned beef (silverside)

1 onion, diced

2 stalks celery, diced

1 large carrot, diced

50g bacon, chopped or diced

500ml beef stock (home prepared is best, or store-bought without added thickener (flour) or sugars)

2T of spices (rosemary, thyme, and parsley are my preference)

Small amount of coconut oil or butter


In a large saucepan over medium heat, sauté onion, bacon, carrot and celery in oil. Add meat and brown on all sides.

Add stock, bring to boil, add spices, and lower heat. Cover and allow to simmer gently for an hour. If the stock does not cover the meat completely, turn halfway during simmering time.

Remove saucepan from heat, remove meat and slice. Place meat back into pan, in juices, and allow to rest for 15 minutes, covered.

Serve topped with juices and vegetables.

What a divine way to end an intermittent fast! A beautiful recovery after last night's gluttony (prompted by power outage, fueling a sensation of 'not eating dinner' which suggested I would need to eat nuts and cheese to get my calories for the day... So I did, and then some...).

And now I have leftovers for lunch tomorrow -

- what are my chances of convincing my colleagues that I'm not, in fact, eating dog food? :)


Anonymous said...

This is a super recipe. Thanks very much for posting it. Nice to have another way to serve corned beef.

The Z's (marlene & chad) said...

Thank You, Girl Gone Primal!