Corned Beef with Damper and Pickles
Tender, spiced corned beef silverside served with warm, freshly baked damper and tangy mustard pickles, celebrating classic outback cattle station comfort.
- Prep
- 20 min
- Cook
- 135 min
- Total
- 155 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large stockpot
- •Baking tray
- •Mixing bowl
- •Chef's knife
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 18 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 540 kcal
Instructions
- 1
Place the corned silverside into a large stockpot and cover generously with cold water.
- 2
Add the brown sugar, malt vinegar, bay leaves, black peppercorns, and cloves to the pot.
- 3
Bring the liquid to a boil over medium-high heat, skimming off any surface scum.
- 4
Reduce the heat to low, cover with a lid, and simmer gently for two hours until very tender.
- 5
Preheat your oven to 200 degrees C and line a baking tray with baking paper.
- 6
Rub the chilled butter into the flour and salt in a bowl until crumbly.
- 7
Pour in the milk and mix quickly with a flat knife to form a soft dough.
- 8
Shape dough gently into a round loaf, score a cross on top, and place on the tray.
- 9
Brush with extra milk and bake for thirty minutes until golden and hollow when tapped underneath.
- 10
Remove the beef from the cooking broth and let it rest on a board for ten minutes.
- 11
Carve the corned beef thinly across the grain using a sharp knife.
- 12
Serve warm slices with thick damper wedges, softened butter, and tangy mustard pickles.
Chef's tips
Always rinse the raw corned silverside before boiling to wash away excess curing brine. Keep the simmer very gentle; boiling hard toughens the meat fibres. Handle damper dough as little as possible to ensure a soft, tender crumb.
Ingredient substitutions
- full cream milk → equal parts water and powdered milk, or plain cold water
- mustard pickles → sweet tomato relish or pickled onions
- self-raising flour → 450 g plain flour sifted with 3 tsp baking powder
Storage
Store leftover corned beef wrapped tightly in foil and refrigerated for up to four days, and keep damper in an airtight tin for two days.
Reheating
Reheat sliced corned beef gently in a covered frypan with a splash of water or stock over low heat until steaming.
Common mistakes to avoid
- •Boiling the corned beef too rapidly, which results in dry, stringy meat.
- •Over-kneading the damper dough, making the finished bread heavy and dense.
- •Slicing with the grain rather than across it, producing tough slices.
Serving suggestions
Cooked Corned Beef with Damper and Pickles?
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