Slow cooked silverside and vegetable roux

clock 10 minutes + 1 hour 40 minutes bowl Serves 4


  • 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
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  • Take the corned beef out of the plastic wrapping and wash off the brine in cold water.

  • 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.

  • 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.

  • 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.

  • 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.

  • Smart Tip:

  • Slice corned beef across the grain.

By Brett McGregor

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