Corned Silverside

Corned silverside brings back fond memories of my childhood. Usually simmered in bland poaching liquid for three hours, here we slow-cook the silverside in a vacuum pouch at 62.5°C/144°F for undiluted juiciness. For this reason, it is crucial to wash off the salt on the meat’s exterior before vacuum-sealing it. For a bit of a twist, try rubbing a spice mix into the meat before cooking.