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Cider braised silverside with buttermilk mash
Cider braised silverside with buttermilk mash
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Cozy winter dish: Cider braised corned beef with buttermilk mashed potatoes.
Ingredients:
  • 1.5kg Beef Corned Silverside
  • 2 dried bay leaves
  • 1 tsp black peppercorns
  • 80ml cider vinegar
  • 110g brown sugar
  • 2 celery sticks, trimmed, sliced
  • 8 baby carrots, scrubbed
  • 6 French onions (shallots), peeled
  • 1kg brushed potatoes, peeled, coarsely chopped
  • 125ml buttermilk
  • 40g butter, chopped
  • 2 x 160g pkts creamy white finishing sauce
  • 23.40 gm wholegrain mustard
  • Flat-leaf parsley sprigs, to serve
Instructions:
  • In a large heavy-based pot over medium heat, combine the beef, bay leaves, peppercorns, vinegar, sugar, and 4 cups (1L) of water. Bring to a boil. Add celery, carrot, and shallots. Cover, reduce heat to low, and simmer for 2 hours or until the beef is tender. Remove from heat and transfer beef to a plate. Thinly slice.
  • Cook the potato in boiling water for 12-15 minutes until tender, then drain. Return the potato to the saucepan over low heat, shake off excess moisture, and mash with butter and buttermilk until smooth. Season to taste and remove from heat.
  • In a saucepan over low heat, combine the finishing sauce, mustard, and 1/2 cup (125ml) cooking liquid. Cook for 5 minutes or until heated through.
  • Plate the mash, then layer on the sliced silverside, carrots, onions, and mustard sauce. Garnish with parsley and drizzle with a bit of the braising liquid before serving.

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