Instructions. Place the vinegar, sugar and onions in a large, heavy-based deep saucepan. Add some water and stir to dissolve brown sugar. Add the beef and peppercorns, then cover with water. Place over high heat and bring to the boil. Reduce the heat, cover and Simmer (do not boil) for 2½ hours.. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and.

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Instructions. Place the corned beef on the rack, lower into the pressure cooker. Add all other ingredients. Close and lock the lid. Bring to pressure over high heat on pressure setting 2. Once at pressure (when red indicator rises). Lower heat to low. Cook under pressure for 1 hour. Remove from heat.. Roux (white sauce). The creamy richness of Roux, built from butter and flour, beautifully complements the robust, salty flavour of Corned Beef silverside. The fat in the roux softens the meat's chewiness, while the flour helps thicken any cooking juices, creating a luxurious gravy that binds the dish together.