Silverside.... Mmmm.

So prior to like, February this year, I had NEVER cooked silverside before! It was a task I left to my dad and grandma, as they do it well.
Then I decided it was a yummy, cheap meat option, and Spawn needed to experience it. So I asked my dad how to make it, then tweaked his recipe, because tweaking is what I do, LOL.

Anyway, it took a few attempts, but I finally nailed it! YAY! I put my recipes here not just as a service to whomever may read this, but also so I can easily find my recipes at a later date.

INGREDIENTS:
1 corned beef/silverside (I usually get one around 1kg as there's just two of us, but whatever size works. You don't need to change the recipe for a bigger cut)
1 brown onion, studded with 6 cloves
1 carrot, coarsely chopped
4 cloves garlic, chopped in half
2 bay leaves
1 tspn peppercorns
1 tbspn apple cider vinegar
Optional: cabbage

METHOD:
Put beef into a large saucepan and cover with hot water. Bring to the boil, then drain and wipe out pan before putting beef back into pan, along with enough water to cover the meat plus 5cm, and all other ingredients. Simmer, partially covered, for two hours or until meat is tender (this is where size will come into play).
Once cooked, strain 2 cups of the water into a jug for the sauce, and if cooking cabbage, keep the rest of the water to cook cabbage in. Allow beef to rest while making the white sauce, then slice and serve. Leftovers are great in sandwiches! 



White Sauce
INGREDIENTS:
30g butter
45g plain flour
2 cups of beef cooking liquid
1/4 cup cream
1 tbspn dijon mustard

METHOD:
Combine the butter and flour in a small-medium pan to make a roux, then slowly whisk in the water and stir until it begins to thicken (to desired consistency) and boil. Stir in the cream and mustard then remove from heat. Wella!

As an aside, this dish goes well with cauliflower cheese along with steamed green vegetables and cabbage.

Enjoy!

- L. x