A Classic Corned Silverside Recipe

A classic, slow-simmered silverside that brings the whole plate together.

A classic family-style corned silverside with pickling onions, baby carrots and white mustard sauce.

Prep time: 15 minutes
Cook time: 1 hour 30 minutes

Recipe Card: Ingredients

·        1.5kg corned silverside or brisket

·        3 bay leaves

·        12 peppercorns

·        6 cloves

·        ⅓ cup (80ml) malt vinegar

·        ½ cup (90g) brown sugar

·        6 pickling onions

·        1 bunch baby carrots, trimmed and peeled

Recipe Card: Method

1.      Place the corned silverside in a large, heavy-based saucepan. Add the bay leaves, peppercorns, cloves, vinegar, brown sugar, pickling onions and enough water to cover.

2.      Set the pan over high heat and bring just to the boil.

3.      Reduce the heat to low, cover and simmer for 1 hour 30 minutes, or until the meat feels firm and is nearly tender.

4.      Add the carrots in the last 5 minutes of cooking.

5.      Use a slotted spoon to skim any foam from the surface now and then.

6.      Rest briefly, slice, and serve warm with the onions, carrots and white mustard sauce.

Slow Cooker Version

To make this recipe in the slow cooker, place the silverside, bay leaves, peppercorns, cloves, vinegar, brown sugar and pickling onions in the bowl. Add enough water to come about three-quarters of the way up the meat, then cook on low for 8 to 9 hours or until tender. Add the baby carrots in the last 30 to 40 minutes so they keep their shape. Lift the meat out carefully, rest it for a few minutes, then slice and serve with the onions, carrots and white mustard sauce.

Recipe Card: Serves 6

A Proper White Mustard Sauce

A smooth, gently tangy sauce that brings the whole plate together.

A smooth, old-fashioned white mustard sauce to spoon over hot corned silverside and vegetables.

Prep time: 5 minutes
Cook time: 10 minutes

Recipe Card: Ingredients

·        40g butter

·        2 tablespoons plain flour

·        2 cups milk

·        1 to 2 tablespoons hot English mustard or Dijon mustard

·        Salt, to taste

·        Freshly ground white or black pepper, to taste

Recipe Card: Method

1.      Melt the butter in a small saucepan over medium heat.

2.      Stir in the flour and cook for 1 minute, stirring constantly, to make a smooth roux.

3.      Gradually whisk in the milk until the sauce is smooth and lump-free.

4.      Cook gently, stirring, until the sauce thickens and coats the back of a spoon.

5.      Stir in the mustard, then season with salt and pepper to taste.

6.      Serve warm over sliced corned silverside with carrots and onions.

Parsley White Sauce Variation

For a parsley version, stir 2 tablespoons of finely chopped fresh parsley through the finished sauce just before serving. It adds a fresh note without losing that familiar old-fashioned feel.