Slow Cooked Corned Silverside
I love this recipe from the delicious Ripe Deli cookbook “A Third Helping”. I have adapted it slightly to fit my size of silverside.
Ingredients:
Corned Silverside
1kg Meat With Us certified organic corned silverside
2 Fresh bay leaves
1 ½ tsp Pickling spice
1 ½ tsp Juniper berries
1 ½ tbsp Blackstrap molasses or treacle
1 Onion, cut into quarters
½ Celery stalk, roughly chopped
¼ cup Malt vinegar or Red wine vinegar (gf)
Creamy Pickle and Yoghurt Sauce
¼ cup Natural yoghurt
¼ cup good quality Mayonnaise
1 tsp Wholegrain mustard
4 Gherkins, finely chopped
1 tbsp Fresh dill, finely chopped, optional
Method:
Corned Silverside
Rinse the corned silverside really well.
Place all the ingredients into a large flameproof casserole dish or stockpot and fill with plenty of water to cover the beef. Cover with a tight fitting lid and place over a low - medium heat.
Simmer for 2 ½ - 3 hours. Add more hot water when needed to ensure the water is covering the beef the whole time.
You can alternatively cook this in a slow cooker for 10 – 12 hours.
Creamy Pickle and Yoghurt Sauce
Place all the ingredients in a small bowl and mix until well combined.
To serve: remove the corned silverside from the cooking liquid and allow to rest for 5 minutes. Slice thinly.
Serve with the creamy pickle and yoghurt sauce on the side. This is great with buttery mash or boiled potatoes. Or have the corned silverside in a toastie with cheddar cheese and mustard.