Corned Beef (Silverside)
Comes from the hindquarter just above the leg, cured in a seasoned brine.
Great served hot or cold.
Rinse in cold water. Simmer gently for 2 to 2.5 hours. A tried and true recipe is with water, a decent dash of malt vinegar, onions, peppercorns, a bay leaf and a half a cup of brown sugar or for something different a bath of gingerbeer and sliced apple.