Corned Silverside with White Sauce
Tender, gently simmered corned beef silverside served with a classic creamy parsley white sauce, sweet carrots, and steamed cabbage.
- Prep
- 15 min
- Cook
- 125 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large stockpot with lid
- •Small saucepan
- •Whisk
- •Tongs
- •Carving knife and board
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 27 g
- carbs
- 16 g
- fibre
- 2 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Rinse the corned silverside thoroughly under cold running water to remove excess surface brine.
- 2
Place the beef into a large stockpot and cover completely with cold water by at least five centimetres.
- 3
Add the onion, carrots, brown sugar, vinegar, cloves, peppercorns, and bay leaves to the pot.
- 4
Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to low.
- 5
Cover the pot and simmer very gently for two hours until the meat is completely tender.
- 6
Transfer the cooked silverside to a plate, cover loosely with foil, and rest for ten minutes.
- 7
Melt the butter in a small saucepan over medium heat, then stir in the plain flour.
- 8
Cook the flour paste for one minute, stirring constantly until bubbling gently without taking on colour.
- 9
Gradually whisk in the milk and reserved hot cooking broth until the mixture is smooth.
- 10
Simmer the sauce for three minutes until thick and glossy, then stir through the parsley and mustard.
- 11
Carve the rested silverside thinly across the grain using a sharp carving knife.
- 12
Arrange the sliced beef on a platter and ladle the warm parsley white sauce generously over the top.
Chef's tips
Simmer the beef at the lowest possible gentle bubble. Rapid boiling toughens the meat fibres and leaves the silverside dry and chewy. Always slice the meat across the grain to ensure tender, melt-in-the-mouth slices.
Ingredient substitutions
- malt vinegar → apple cider vinegar or white vinegar
- full-cream milk → lactose-free full-cream milk
- cooking liquor → extra milk (for a milder white sauce)
Storage
Store leftover carved silverside and white sauce in separate airtight containers in the fridge for up to four days.
Reheating
Reheat sliced beef gently in a splash of reserved cooking broth in a covered frypan, and warm the sauce separately over low heat.
Common mistakes to avoid
- •Boiling the meat too vigorously, which results in tough, stringy silverside.
- •Failing to rinse the raw corned beef, leading to an overly salty broth and meat.
- •Slicing the beef with the grain instead of across it, making each slice chewy.
- •Pouring all the cold milk into the roux at once, causing a lumpy white sauce.
Serving suggestions
Cooked Corned Silverside with White Sauce?
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