Monday 2 October 2017

Corned Silverside with Mustard Parsley Sauce


  • 1.5 kg silverside/corned beef
  • ¼ cup white or cider vinegar
  • 2 tbsp brown sugar
  • Few while cloves
  • Enough mustard seeds to cover top side of meat
  • 1 large brown onion, quartered
  • Vegetables of choice [prepare separately as appropriate for serving with beef] 
     Mustard parsley sauce
  • 2 heaped tbsp butter
  • 2 heaped tbsp cornflour
  • 2 cups milk
  • 2  heaped tsp wholegrain mustard
  • 4 tbsp roughly chopped fresh parsley


  1. Place beef in a slow cooker. Cover with cold water. Add vinegar, sugar, onion, cloves and sprinkle meat with mustard seed. Cover with water.
  2. Cook on high for 2+ hours.
  3. Just before serving, make mustard parsley sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley.
  4. Remove beef from pan. Slice. Serve with sauce and vegetables of choice. 

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