Hark to Recipes of Old

Photo Courtesy of Taste

I was in the mood for comfort food last night so I decided a meal of Corned Silverside was in order. I remember it as a bland tasteless meal smothered in floury white sauce when I was a child but I have found a new recipe and tips from Judie my legendary MIL. It's no longer a meat destined for a week of use on sandwiches with pickles, it's a delicious healthy tempter.

Corned Silverside

1.5 - 2kg Silverside
1 Onion
1 Stick of Celery chopped
2 Carrots peeled and chopped
6 Cloves
2 Bay leaves
1 Tbl Vinegar
2 Tbl Brown Sugar
Water

Place silverside in pot, cover with cold water and bring to the boil. Once boiling, empty water and put meat to one side.

Cut vegetables, peel Onion, stud with cloves. Place vegetables in the pot, along with bay leaves, vinegar and brown sugar. Place silverside back into the pot and barely cover with water.

Bring to the boil then gently simmer with the lid slightly ajar for approximately 40 minutes per 500gms. When a knife inserted slides out easily, remove from water and double wrap in foil to rest for approximately half an hour. I think cooking it in the slow cooker would yield excellent results also.

Keep some of the water aside to place on to moisten the meat upon serving.

I like to serve my silverside sliced as thinly as possible, with steamed carrots, french beans, buttered chat potatoes and some cauliflower cheese if I want to make a real effort. I find an almost 2kg piece is enough for myself, DH & 3 kids' dinners and a round of sandwiches the next day.

I hope to make an actual tutorial with as you go pictures soon, but for a recipe slightly more exciting than Silverside!