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Corned silverside with cameline sauce
Corned silverside with cameline sauce
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
French Cameline sauce, a flavorful blend of cinnamon and breadcrumbs, pairs perfectly with juicy beef silverside.
Ingredients:
  • 2.2kg silverside
  • 2 carrots, peeled, coarsely chopped
  • 2 celery stalks, trimmed, coarsely chopped
  • 1 brown onion, halved, coarsely chopped
  • 20.00 ml whole black peppercorns
  • 6 whole cloves
  • 185ml (3/4 cup) cold water
  • 185ml (3/4 cup) cider vinegar
  • 18.00 gm white sugar
  • 1.25 gm ground cinnamon
  • 0.63 gm ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground mace
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • Salt & freshly ground black pepper
Instructions:
  • In a large saucepan, nestle the silverside along with the carrot, celery, onion, peppercorns, and cloves. Ensure everything is submerged in cold water. Bring to a boil over medium-high heat, then simmer uncovered for 2 hours until the silverside is tender. Remove from heat, drain, and discard the cooked vegetables and spices.
  • Prepare the cameline sauce by mixing water, vinegar, sugar, cinnamon, ginger, cloves, and mace in a bowl. Incorporate the breadcrumbs until evenly distributed. Finally, season with salt and pepper to taste.
  • Slice the corned silverside thinly against the grain and serve with the cameline sauce.

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