Newspaper article The Northern Star (Lismore, Australia)

Corned Beef a Favourite; the Weekend Cook Maggie Cooper

Newspaper article The Northern Star (Lismore, Australia)

Corned Beef a Favourite; the Weekend Cook Maggie Cooper

Article excerpt

ONE OF the meals we most looked forward to when I was a kid was Mum's corned silverside.

Our family has Irish ancestry so Mum followed the traditional recipe that hailed from the Emerald Isle, but corned silverside (or just corned beef) is served in many countries a its exact origins are unclear.

What is clear though is that, no matter which country it was prepared in, beef and other meats were corned as a way of extending their viability. In the days before refrigeration, the corning process a so called because the granules of salt that were used resembled kernels of corn a kept the meat edible for longer, as did certain ways of currying meat. The vinegar-based vindaloo from the Goa region of India started as just another way of pickling perishable food.

The traditional Irish accompaniment to corned silverside is colcannon, a hearty vegetable side consisting of mashed potatoes combined with cabbage. I love colcannon (in fact it's one of the few ways I eat cabbage a it's not generally a favourite of mine), but you can also serve the spuds either boiled, steamed or just mashed on their own to complement corned beef. …

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