Epic Encore: From Leftovers To Corned Silverside Sandwich Excellence
The journey from dinner to lunchtime. Transform last night's corned beef leftovers into a corned silverside sandwich. Excite your lunchtime with flavor.
Welcome to the corned silverside sandwich culinary adventure, where leftovers take center stage and transform into something truly delicious. In this epic encore, we are going to share our famous sandwich. Leftover corned silverside, homemade confit garlic aioli, and pickled onions.
We also use aged cheddar, Reggiano Parmigiano, and shaved iceberg lettuce. There are no secrets here. I’m just giving you the knowledge to create a fantastic corned silverside sandwich using leftover corned silverside. All wrapped up in herbaceous focaccia bread.
TABLE OF CONTENTS
ADVERTISEMENT CONTENT BELOW
Leftovers often hold the potential for greatness, and corned silverside is no exception. We’ll embark on a journey from the remnants of a delicious dinner to the creation of a corned silverside sandwich. We’re here to inspire your lunch, making you the envy of your workplace.
ADVERTISEMENT CONTENT BELOW
Corned Silverside Sandwich Ingredient Deep Dive
As a chef I’m passionate about turning leftovers and simple ingredients into culinary masterpieces. Here are the essential components that will bring a humble corned silverside sandwich to life. I dislike food waste so, anything I can reconstruct, reuse, or reinvent I’ll do it.
Ingredients You’ll Need
Leftover corned silverside.
Confit garlic aioli (store brought aioli will work).
Pickled onions (I make my own).
Aged cheddar cheese.
Reggiano Parmigiano.
Iceberg lettuce.
Focaccia bread.
Freshly ground black pepper.
How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.
Leftover Corned Silverside — A treasure trove of flavors waiting to be reborn in our corned silverside sandwich. This beef cut’s slow-cooked, spice-infused tenderness is a testament to culinary patience. You could also use sliced store-bought corned silverside. However, it is nowhere near as good as what you can cook at home.
Homemade Pickled Onions —The tangy, sweet notes of homemade pickled onions. These thinly sliced jewels, steeped in a concoction of vinegar, sugar, and spices, bring a delightful crunch and a burst of acidity that cuts through the richness of the corned silverside. You can use store-bought pickled onions.
Iceberg Lettuce — Let us not underestimate the humble iceberg lettuce for its crisp, refreshing texture and taste. This is an essential component in our corned silverside sandwich. Its cool, crunchy leaves provide a textural contrast, offering a clean, palate-cleansing element. Look for unbagged whole iceberg lettuce.
Homemade Confit Garlic Aioli — Our confit garlic aioli, a labor of love, adds a velvety, garlicky embrace to our corned silverside sandwich. Making aioli is easy and can be done in minutes. With its subtle flavor, the slow-cooked garlic lends a mellow yet bold essence to the aioli.
Cheddar Cheese And Reggiano Parmigiano — This cheese duo, cheddar, and Reggiano Parmigiano, is a dynamic pairing that brings a symphony of flavors to our sandwich. The sharpness of cheddar, with its savory tang, meets the nutty, umami notes of Reggiano Parmigiano. Look for quality cheeses from your local grocery store.
Herbaceous Focaccia Bread — Last but certainly not least, the sandwich canvas. Herbaceous focaccia bread. Its golden crust, generously sprinkled with a medley of aromatic herbs, provides a fragrant and sturdy foundation. Look for focaccia from an artisan bakery. The bread can make or break your corned silverside sandwich.
This is genuinely a fantastic sandwich that we have to share. Anyone can use leftover cooked corned silverside brisket by imparting the knowledge of how to create this masterpiece at home. The keys are having some of that tender, salty corned beef on hand. Provided you’ve got any leftovers that can be used.
Prepping The Corned Silverside Sandwich
Sandwich Prep — Thinly slice the leftover corned silverside, this is best done with a serrated knife. I put about six slices of the flavorful beef into one sandwich.
I always use artisan bread like focaccia, ciabatta, or sourdough to take the sandwich to the next level. This provides a sturdy yet airy base for the other intense flavors.
Next, slice the pickled onions and iceberg lettuce. I used a serrated knife to shred the lettuce. Slice the cheddar cheese, and shave the parmesan with a potato peeler. Grab the focaccia and slice it in half longways.
Chefs Pro Tip — Precision slicing is key. Cut your corned silverside into thin, uniform slices. The best way is with a quality serrated knife. This ensures an even distribution of flavors and enhances the overall sandwich texture.
Layering And Constructing Your Corned Silverside Sandwich
Constructing Your Corned Silverside Sandwich — Now, the fun begins constructing your corned silverside sandwich. First, I start with the confit garlic aioli and spread it evenly over the cut sides of the focaccia.
Next, on the bread’s bottom slice, lay the cheese and pickled onions. Then add the shredded lettuce and, lastly, the slices of corned silverside. In between each layer, add a grinding of black pepper.
I will cut the sandwich in half. This corned silverside sandwich may seem simple. However, it packs a delicious flavor punch.
Freshly ground black pepper is superior and I’m always using it. Adding pepper to the corned silverside sandwich is optional. However, it will add another layer of flavor.
ADVERTISEMENT CONTENT BELOW
Confit Garlic Aioli Recipe
Aioli belongs to a storied category of derivative sauces that modern chefs like myself rely on to add complexity to dishes. At its core, classic aioli is essentially just mayonnaise punctuated with pungent garlic. Yet this simple, emulsified cold sauce has become indispensable to any chef’s or home cook’s recipe repertoire.
Prepping The Confit Garlic Aioli
Confit Garlic Aioli — Add one whole egg to a small stainless steel bowl. Add two tablespoons of your confit garlic puree, one tablespoon of English mustard, one tablespoon of white wine vinegar, and a generous pinch of smoked sea salt.
Emulsifying The Aioli
Take a stick blender with the whisk attachment and gently whisk to incorporate the ingredients. Once the ingredients in the bowl are incorporated, slowly drizzle in the garlic-infused oil while continuously whisking. Add just a few drops of the oil until the aioli comes together, emulsifies, and thickens.
Keep whisking rapidly as you drizzle in more oil. You’ll notice it start to turn pale yellow and develop a substantial body. Stop adding more oil when the texture resembles a lush, spoonable mayonnaise – you likely won’t need the full two cups of infused oil.
ADVERTISEMENT CONTENT BELOW
Ingredient Substitutions And Suggestions
Pickled Red Onions — I recommend quick pickled red onions to add tang. Soak thin sliced red onions in hot vinegar with a sprinkle of brown sugar for 5-10 minutes.
Freshly Ground Black Pepper — Don’t skimp on the black pepper when seasoning. This sandwich can handle a lot.
Fresh Tomatoes — Layer up slices of tomato for a pop of sweetness and acidity to cut through the rich flavors. Or an excellent homemade tomato relish will do the trick.
Upgrade The Lettuce — Mix watercress or arugula (roquette) into the lettuce for a punch of bitterness that pairs excellently with corned beef.
Can I Use Corned Silverside Leftovers From More Than One Day Ago?
While freshness is always ideal, corned silverside leftovers can be used within 2-3 days if stored properly in the refrigerator. Ensure the meat is well-sealed in an air-tight container to retain moisture and flavor. If there are any signs of spoilage or an off smell, it’s best to exercise caution and discard. Hopefully, your corned silverside will be eaten before it reaches that stage.
Can I Freeze Leftover Corned Silverside For Future Sandwiches?
Yes, you can freeze leftover corned silverside for later use. Freezing leftover corned silverside is a savvy move. Wrap the meat tightly in plastic wrap or vacuum pack to prevent freezer burn. When ready to use, thaw it overnight in the refrigerator for food safety reasons, optimal texture, and flavor retention.
Can I Use Store-Bought Pickled Onions Instead Of Homemade Ones?
Yes, you can use store-bought pickled onions instead of making your own. However, homemade pickled onions offer a fresher, customizable flavor, and store-bought is fine. Look for a quality brand to ensure the vibrant acidity and crunch that pickled onions bring to this corned silverside sandwich.
Cooking Is A Science And A Skill
Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.
For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you, here is a handy little unit converter tool for cooking without guesswork.
Epic Encore: From Leftovers To Corned Silverside Sandwich Excellence
The journey from dinner to lunchtime. Transform last night's corned beef leftovers into a corned silverside sandwich. Excite your lunchtime with flavor.
6slicedReggiano Parmigianoshaved with a potato peeler
Lettuceiceberg
Focaccia breadsourdough or ciabatta will work
Freshly ground black pepper
Confit Garlic Aioli
1wholeEgg
2tbspConfit garlic puree
1tbspEnglish mustardDijon or wholegrain will work
1tbspWhite wine vinegar
1tspSmoked sea salt
1cupRice bran or extra virgin olive oil
Instructions
Confit Garlic Aioli — Add one whole egg to a small stainless steel bowl. Add two tablespoons of your confit garlic puree, one tablespoon of English mustard, one tablespoon of white wine vinegar, and a generous pinch of smoked sea salt.
Take a stick blender with the whisk attachment and gently whisk to incorporate the ingredients. Once the ingredients in the bowl are incorporated, slowly drizzle in the garlic-infused oil while continuously whisking. Add just a few drops of the oil until the aioli comes together, emulsifies, and thickens.
Keep whisking rapidly as you drizzle in more oil. You’ll notice it start to turn pale yellow and develop a substantial body. Stop adding more oil when the texture resembles a lush, spoonable mayonnaise – you likely won’t need the full two cups of infused oil.
Corned Silverside Sandwich Prep — Thinly slice the leftover corned silverside. This is best done with a serrated knife. I put about six slices of the flavorful beef into one sandwich.Next, slice the pickled onions and iceberg lettuce. I used a serrated knife to shred the lettuce. Slice the cheddar cheese, and shave the parmesan with a potato peeler. Grab the focaccia and slice it in half longways.
Constructing Your Corned Silverside Sandwich — Now, the fun begins constructing your corned silverside sandwich. First, I start with the confit garlic aioli and spread it evenly over the cut sides of the focaccia.Next, on the bread’s bottom slice, lay the cheese and pickled onions. Then add the shredded lettuce and, lastly, the slices of corned silverside. In between each layer, add a grinding of black pepper.
I will cut the sandwich in half. This corned silverside sandwich may seem simple. However, it packs a delicious flavor punch.
Chef Tips
Slicing Cooked Beef — Precision slicing is key. Cut your corned silverside into thin, uniform slices. The best way is with a quality serrated knife. This ensures an even distribution of flavors and enhances the overall sandwich texture.
INGREDIENT SUBSTITUTIONS AND SUGGESTIONS
Pickled Red Onions — I recommend quick pickled red onions to add tang. Soak thin sliced red onions in hot vinegar with a sprinkle of brown sugar for 5-10 minutes.
Freshly Ground Black Pepper — Don’t skimp on the black pepper when seasoning. This sandwich can handle a lot.
Fresh Tomatoes — Layer up slices of tomato for a pop of sweetness and acidity to cut through the rich flavors. Or an excellent homemade tomato relish will do the trick.
Upgrade The Lettuce — Mix watercress or arugula (roquette) into the lettuce for a punch of bitterness that pairs excellently with corned beef.
This recipe and its accompanying photographs are protected by copyright. While we encourage you to share or link back to this recipe. We ask that you do not copy and paste the full recipe onto social media or your blog.