Slow cooked silverside and vegetable roux

Ingredients
- corned silverside
- 1 onion, sliced in half
- 1 carrot, cut into 4
- 1 stalk celery
- 5 peppercorns
- 1 tsp mustard seeds
- 2 bay leaves
- 1 tbsp brown sugar
- 3 tbsp butter
- 2 tbsp plain flour
- 300g pumpkin, skin removed and diced
- 2 carrots, peeled and diced
- 1 cup frozen peas, boiled until tender
Method
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Take the corned beef out of the plastic wrapping and wash off the brine in cold water.
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Place the onion, 1 carrot, celery, peppercorns, mustard seeds, bay leaves, brown sugar in a large pot and top with water. Bring to the boil, cover and reduce heat to a simmer for 1 hour and 40 minutes. Alternatively you can use a slow cooker and cook on low for 6 hours.
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Place a medium saucepan on a medium heat and add the pumpkin and remaining 2 carrots. Top with water and season with salt. Bring to the boil, then simmer until soft. Drain and add a tablespoon of butter and mash. Season to taste.
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Remove the meat from pot and allow to rest. Strain the cooking broth reserving the vegetables and 2 cups of the liquid for the vegetable rue. Discard any peppercorns.
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To make the vegetable roux heat a small pot on a medium heat and add the remaining 2 tablespoons of butter. When it froths, add the flour and combine. When the flour begins to bubble slightly and froth, begin to add the liquid, ladle at a time. It will take 4-5 ladles depending on how thick you want your sauce. When you have a nice sauce like consistency, add the reserved vegetables and combine. Serve over corned beef with the pumpkin and carrot mash and peas.
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Smart Tip:
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Slice corned beef across the grain.
By Brett McGregor