Prime Beef, traditionally cured and gradually steam cooked until tender. Gluten-free.
Beef (89%), Salt, Stabilisers (451, 450, 508), Thickeners (407, 415), Acidity Regulators (262, 331), Antioxidants (316), Preservative (250), Flavour Enhancer (621).
Made in New Zealand from local and imported ingredients.
Some time ago, I lived on the boundary of Stoke Newington and Stamford Hill in the East End of London. It was a food lover's paradise; I shopped at Bethnal Green market on the way home from work each day, and when I wanted fast food there were delicatessens and food outlets on every corner. One of our favourites was the local kosher takeaway where they sold the best hot salt beef sandwiches, Ashkenazi style. As soon as I tasted the corned silverside, I knew what I was going to do with it!
I used thick slices of very fresh white bread (the actual bread variety does not matter, but to get the required thickness you need to use an unsliced loaf and there was not much choice in my local supermarket). One slice is then spread with mustard. I used a Bavarian blend, but it is a matter of personal choice. I then heated four slices of meat and two tablespoons of red cabbage sauerkraut in the microwave, piled it all on top of the bread, then finally added the second slice. The result was wonderful; I was immediately transported to my memories of winter nights in London with the heady scent of hot salt beef pervading the streets. The meat used then was probably brisket rather than silverside, but personally I have never thought there was much taste difference anyway!
I don't know what it is about corned beef and cabbage, but they seem to go so well together. Someone even once wrote a song about them! The next day I had the rest of the silverside for lunch, but this time I had it cold with a good helping of coleslaw. When I was a child, we used to eat it hot with mashed potato, boiled cabbage, boiled carrots, and mustard sauce, but I actually prefer this meat cold. Silverside is quite lean, unlike the fattier brisket rolls we sometimes had and which had to be eaten hot, so it goes very well with salad. I had planned to have a friend drop in to taste it but he was late so I finished it all on my own - not that I had an issue with that; it was just as fresh tasting the day after the pack was opened.
I do like the convenience of having meat packed like this. The fine slices are useful too - they can be used in many different ways, and if a recipe requires a thicker cut of meat (as the salt beef sandwich did) it is no problem to use more than one slice. I used four slices in my sandwich and that was exactly the right amount.
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