Ingredients
Corned Silverside
- 1 piece Corned silverside, 1-2 Kilos
- 1.5 litres water
Spice Rub Traditional
- 5-10 cloves
- 5-10 Pimentos, whole
- 1-2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 2 bay leaves, dried
- 2 tablespoons dark brown sugar, (or treacle)
- 1-2 tablespoons vinegar, (any sort)
- 1 tablespoon olive oil
- 1/2 lemon, zest only, (optional)
Spice Rub New York
- 1-2 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 1-2 tablespoons yellow mustard seeds, (or 1 Tbsp mustard powder)
- 1 tablespoon smoked paprika
- 1 teaspoon chilli flakes, (optional)
- 1-2 garlic cloves
- 2 tablespoons dark brown suger, (or treacle or molasses)
- 2 tablespoons vinegar, (any sort)
- 1 tablespoon olive oil
Spice Rub Mediterranean
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 teaspoons fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon paprika
- 2 tablespoons dark brown suger
- 1-2 garlic cloves
- 2 tablespoons vinegar, (any sort)
- 1 tablespoon olive oil
- 1/2 lemon, zest only, (optional)
Vegetable Ideas (optional)
- potatoes, whole or cut
- carrots, large pieces
- pumpkin, pieces
- sweet potato, large pieces
- Swede, peeled pieces
- parsnip, peeled, large pieces
- Brussells sprouts, whole or halved
- cauliflower, florets
- zucchini, large pieces
- Beans, whole,tailed
- snow peas
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1) Choose one of the suggested spice rubs and assemble ingredients
2) Add all dry spices to bowl and process 10 sec/speed 6
3) Add all other ingredients and process 5 sec/speed 6
4) Scrape sides of bowl and process again 5 sec/speed 6
5) Scrape marinade together, transfer onto piece of prepared silverside and rub in well. If prep times allows, marinating meat in the fridge is recommended, othewise proceed to cooking.
6) Add 1.5 Litres water into TM bowl.
7) Place meat in varoma, then spoon any extra marinade on top.
Fit varoma lid. If the lid deos not sit correctly due to a large piece of silverside, use knife to cut a piece off to allow the lid to sit correctly. - 1) FIRST COOKING: 60 min/Varoma/speed 2
2) SECOND COOKING TIME - time depends on weight of meat.
Top up water in TM bowl to 1.5 Litre mark before proceeding with second cooking time as below.
1Kilo: COOK 10 min/Varomo/speed 2
1.5 Kilo: COOK 30 min/varoma/speed 2
2.0 Kilo: COOK 60 min/varoma/speed 2
3) THIRD COOKING TIME, with vegetables if desired
Add chosen vegetables and place around the sides of the meat
eg potatoes, pumpkin, sweet potato, carrots, Swedes, Brussels sprouts
Cook 25 min/Varoma/speed 2
If wanting to cook softer vegetables such as beans, snow peas, cauliflower, zucchini - add part way through this final cooking time.
4) Test meat with a skewer to ensure it is cooked to your preference. cook for extra time if desired (the tenderness of beef sometimes varies).
5) Place cooked vegetables and meat in Thermoserver to keep warm and meat to rest for at least 10 mins. - 1) Taste the cooking water in case it is useful to keep as stock, or incorporate some in a sauce to serve with the hot meat. Save or discard cooking water.
2) Prepare Bechamel sauce if desired following recipe in EDC or BCB.
3) If using as cold meat, set aside to cool then refrigererate.
Spice Rub
Cooking Spice-Rubbed Silverside
Serving
Tip
To see step photos, click on the recipe photo arrow.
Marinating the piece of beef in the fridge will help with flavour development, but only if you have time.
Thoroughly rinse the piece of meat to remove excess salt. I have tried soaking the meat for short and extended periods in the fridge, but am not sure how much difference it makes.
If you are pushed for time, cut a large piece of meat in two and cook both spice-rubbed pieces together in the varoma.
I originally developed this recipe as a means to incorporate more flavour into corned silverside when cooked using the varoma. I started with a traditional flavour rub, but love the other flavours. Having the pastrami-style crust on the meat gives lovely bursts of flavour.
By all means create your own rubs, depending what you have on hand and what mood you're in! Adjust recipe ingredients up or down to suit your tastes.
For a great corned silverside recipe with mustard sauce, prepared as a varoma layered meal, click on the link below to check out Tanya's recipe for Silverside In The Varoma.
I recomend Tanya's recipe to demo guests, and would like to acknowledge her recipe for inspiring me to develop this spice-rub recipe.
//www.recipecommunity.com.au/main-dishes-meat-recipes/silverside-varoma/108131
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious! I used the New York spice blend, & only marinated for 1 hour. I also removed all the visible fat to allow the spices to soak right into the meat. Very tasty, thankyou for the recipe
Nikkadilly
Absolutely delicious. Marinated silverside overnight for extra flavour. 10/10 for the silverside and rub.
Absolutely delicious, can't wait to use the cold cuts!
Used the New York spice rub! Delicious!
Made the new york spice one and it was so good! Cooked for a bit longer than the recipe said and it was perfect. About to make for the second time.
This is great!
Loved this recipe. The meal was beautiful with a white sauce and traditional vegetables. Beautiful for cold meat and salad rolls. The spicey crust gives a exotic burst of flavours. I would give six star rating if possible.
I have made this a few times it's a great recipie
Delicious. Cooked this last week using the New York spice rub and it was great. My first time to do corn beef and I could have let it cook a little longer, but still really tasty and husband took leftovers for sandwiches which he loved.
Hi everyone. I'm getting great personal feedback on this recipe from customers and I'd love to get some comments posted here with the recipe. I have made a few changes to the time and speed for the spice rub method. Once you have used your TM for a while, you can be intuitive with the speed and time for processing. This recipe is easy to make your own variations and it's up to you how much you like to process the spice rub ingredients.
Happy Thermomixing, John
John Clark
Independent Consultant (WA)