Corned Beef (Silverside)
Servings Prep Time
6servings 10minutes
Cook Time
3hours
Servings Prep Time
6servings 10minutes
Cook Time
3hours
Ingredients
For the beef
Mustard sauce
Instructions
  1. Rinse the silverside under cold water to remove the surface brine and sit it in a large pot.
  2. Add the brown sugar, malt vinegar, onion, carrot, bay leaves, peppercorns and cloves. Cover with cold water by about 3 cm.
  3. Bring slowly to a simmer over a medium heat. As soon as it reaches a simmer, turn the heat right down. **The water must not boil** — you want the surface barely moving.
  4. Simmer gently, partly covered, for about 3 hours, or 50 minutes per 500 g. It’s ready when a skewer slides into the thickest part with no resistance.
  5. Turn off the heat and leave the beef in its liquid for 20 minutes.
  6. Make the sauce while it rests. Melt the butter in a saucepan, stir in the flour and cook for a minute. Take it off the heat and add the milk a little at a time, whisking smooth after each addition. Return to the heat and stir until it thickens, about 5 minutes. Stir in the mustard and a tablespoon of the beef cooking liquid, and season.
  7. Lift the beef out, rest it for 5 minutes on a board, then slice thinly across the grain.
  8. Serve with the mustard sauce, boiled potatoes and buttered cabbage or silverbeet.