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Corned silverside slow cooker style
Corned silverside slow cooker style
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Prep Time:
30 minutes
Cook Time:
480 minutes
Total Time:
510 minutes
Tender corned silverside slow-cooked to succulent perfection with a tangy mustard sauce made from the leftover liquid.
Ingredients:
  • 1.5kg piece uncooked corned silverside, fat removed, rinsed
  • 1 stalk fresh flat-leaf parsley
  • 3 bay leaves
  • 3 cloves garlic, sliced
  • 2 medium brown onions, coarsely chopped
  • 2 stalks celery, coarsely chopped, leaves included
  • 250g peeled butternut pumpkin, cut into 4cm pieces
  • 500g sweet potato, cut into 4cm pieces
  • 3 medium potatoes, halved
  • 3 medium carrots, cut into 4cm pieces
  • 250ml malt vinegar
  • 750ml water
  • 12 whole peppercorns
  • 500g steamed green beans, to serve
  • Fresh thyme, to garnish
  • 20g Salted Butter
  • 1 tsp finely chopped fresh thyme leaves
  • 46.80 gm wholegrain mustard
  • 300ml Thickened Cream
Instructions:
  • Combine silverside, herbs, garlic, onion, celery, pumpkin, potatoes, carrot, vinegar, water, and peppercorns in a 5-liter slow-cooker bowl.
  • Cover the slow-cooker and set it on low for 8 hours, or until the silverside is tender.
  • Take out the silverside from the cooking liquid and place it on a chopping board. Set aside 1/4 cup (60ml) of the cooking liquid from the slow-cooker for the mustard sauce. Cover the meat with foil and let it sit for 10 minutes before slicing it thinly. Serve with steamed beans and the mustard sauce.
  • In a medium frying pan over medium-high heat, melt butter before stirring in cooking liquid, thyme, and mustard. Pour in cream, bring to a boil, then simmer for 5 minutes until slightly thickened to create the mustard sauce.

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