Slow cooked silverside and vegetable roux

Name: Slow cooked silverside and vegetable roux
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 4
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

10 minutes + 1 hour 40 minutes

Serves 4

Corned Silverside Corned Beef Celery Carrot Pumpkin Vegetable

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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

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How to Cook Corned Silverside

Method

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.