Thermomix Corn Beef or Thermomix Silverside?
I had no idea what to call this recipe? I grew up hearing the name silverside. Although I’ve always called it corn beef. I think the correct name may be corned beef as it refers to the preparation process? For the purpose of today, I am making Thermomix corn beef.
Thermomix Corn Beef
Cooking this cut in the Thermomix results in the most "melt in the mouth" meat you will ever make!
- 1700 g Beef Silverside (Corned Beef)
- 1500 g hot water (plus reserved water for top up)
Mustard Cream Sauce
- 5 sprigs thyme fresh
- 2 cloves garlic
- 40 g butter
- 40 g cornflour
- 300 g cream
- 150 g white wine
- 150 g reserved cooking liquid
- 30 g Dijon mustard
- 5 g seeded mustard
- 1 pinch black pepper
Add water to TM bowl. Place the lid on the bowl but remove the MC.
Add the deep Varoma Steamer to the top of the Thermomix lid.
Place the corned beef in the Varoma tray and cover with the lid. Cook 90min/Varoma/Speed 3.
Once the meat has cooked for 90 minutes put it on for a further 45 minutes. (now is the time to add extra water to bring it up to the 1 litre mark if its required.) OPTIONAL - You can also add an internal steam basket with potatoes now if you like.
Cook 45min/Varoma/Speed 3.
Remove the corned beef and add to the Thermoserver.
Reserve 150mls of the cooking water for the sauce.
Mustard Cream Sauce
Place the garlic and thyme in the uncleaned TM bowl. Blitz 3 sec/Speed 9.
Add the butter to the TM bowl. Cook 3 min/100 C/Speed 1.
Add the cornflour to the butter mixture. Cook 3min/100 C/Speed 1.
Add all remaining ingredients to the sauce. Cook 6min/90 C/Speed 4.
Serve the sauce with sliced Corn Beef.
Please note the sauce will thicken as it cools. To thin it, reheat the sauce and add a little milk if required.
The first time I made corn beef in the Thermomix it was a revelation! Steaming the beef in the Varoma keeps so much more moisture in the meat. The result was a delicious, “melt in the mouth,” piece of corn beef.
When you’re selecting the meat to make a Thermomix corn beef, it’s important to choose a fairly consistent, rectangular shaped cut. I usually choose meat which is 1.7kgs or less. This size piece of meat allows the steam to circulate well ensuring an even cook.
Whilst the corned beef was cooking I also added some new, baby potatoes to the internal steaming basket. The potatoes were added in the last 45 minutes, and they cooked perfectly. Allowing the water from the corn beef to cook the potatoes resulted in some rather delicious spuds!
Here’s the pin, and please let me know what you think of the recipe.
Oh, and in case you’re wondering, silverside refers to a description of the cut of meat used for corn beef in Australia. That’s why we quite often call it silverside.
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