Corned Silverside with mustard sauce
- 1 kg corned silverside
- 4 cloves garlic, peeled
- 1 onion
- 10 whole cloves
- 2 Tbsp brown sugar
- 1/4 cup vinegar
- 1 tsp mixed spice
- 400g potatoes
- 1 Tbsp butter, plus 2 Tbsp extra for sauce
- chopped herbs
- 2 cups homebrand frozen peas, boiled to serve
- 20g plain flour
- 1 tsp mustard powder or wholegrain mustard
In a large pot place the silverside, and cover with water. Bring to the boil, then drain.
Now start again, cover silverside with water, add garlic, onion, cloves, brown sugar, vinegar and mixed spice. Cover and bring to a simmer, cook for 1.5 hours. Keep an eye on it, as you may need to add a little extra water. The meat is ready when it starts to pull away easily. Lift the meat out carefully and cover with tinfoil while you make the sauce. Strain the liquid, reserving 1 cup for the sauce.
Cook potatoes in boiling water until tender. Drain then toss in 1 tablespoon butter and sprinkle over herbs.
In a small pot melt the remaining 2 tablespoons of butter, add flour and mustard. Gradually add the liquid and whisk until you have a smooth sauce.
Slice the silverside, and serve with vegetables and mustard sauce.
Bringing it to the boil the first time then changing the water will draw out all the scum, allowing the second water to remain much clearer.
For a slightly decadent sauce add 1/4 cup cream just before serving to give it a velvety texture.