Corned Silverside with White Sauce
Tender corned silverside gently simmered with sweet aromatics, carved into generous slices and smothered in a classic silky white parsley sauce.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Small saucepan
- •Whisk
- •Carving knife
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 14 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Rinse the corned silverside thoroughly under cold running water to wash away surface brine.
- 2
Place the beef, onion, carrot, vinegar, brown sugar, cloves, peppercorns, and bay leaves into a large stockpot.
- 3
Pour in enough cold water to completely cover the silverside by at least two centimetres.
- 4
Bring slowly to a gentle boil over medium heat, skimming off any foam that rises to the surface.
- 5
Turn heat to low, cover with a tight lid, and simmer gently for two hours until completely fork-tender.
- 6
Melt the butter in a small saucepan over medium-low heat until bubbling.
- 7
Whisk in the plain flour and cook for one minute until pale and foaming.
- 8
Gradually whisk in the milk and reserved cooking liquid to prevent any lumps from forming.
- 9
Simmer the sauce while stirring continuously for four minutes until thickened enough to coat a spoon.
- 10
Stir the chopped parsley and mustard through the sauce, then season with a pinch of black pepper.
- 11
Transfer silverside to a carving board, rest for ten minutes, and slice thinly across the grain.
- 12
Serve the warm beef slices on plates and spoon over generous ladles of hot white sauce.
Chef's tips
Simmer the silverside very gently rather than boiling hard, as vigorous boiling makes the cured meat tough. Always slice the silverside across the grain to ensure tender bites. Adding a ladle of the spiced cooking broth into your white sauce gives it wonderful savoury depth.
Ingredient substitutions
- malt vinegar → apple cider vinegar
- full-cream milk → unsweetened oat milk or lactose-free whole milk
- dijon mustard → seeded mustard or a pinch of dry mustard powder
Storage
Store sliced silverside and white sauce in separate airtight containers in the refrigerator for up to four days.
Reheating
Reheat meat slices gently in a lidded frypan with a splash of reserved cooking broth over low heat until hot.
Common mistakes to avoid
- •Boiling the meat vigorously, which shrinks the silverside and leaves it dry and stringy.
- •Skipping the initial cold-water rinse, which can make the finished meat and broth overly salty.
- •Carving along the muscle grain instead of across it, resulting in tough, chewy slices.
Serving suggestions
Cooked Corned Silverside with White Sauce?
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