Slow cooked silverside and vegetable roux
- 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
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.
Slice corned beef across the grain.
By Brett McGregor