Corned silverside is a delicious dinner for your whole family with leftovers for sandwiches the next day.

Prep Time : 0:15 | Cook Time : 3:30 | Total Time : 3:45 | Serving : 6 person.

Ingredients

• 1kg piece corned silverside (uncooked) (see note), rinsed

• 2 bay leaves

• 4 thyme sprigs

• 5 dried juniper berries

• 2 teaspoons peppercorns

• 1 onion, quartered

• 1 carrot, roughly chopped

• 2 tablespoons malt vinegar

• Chopped mustard fruits, to serve

• Steamed vegetables, to serve

• Chopped parsley, to serve

Horseradish bearnaise

• 2 tablespoons tarragon vinegar (see notes)

• 2 tablespoons white wine

• 2 eschalots, chopped

• 3 egg yolks

• 6 tablespoons (120g) unsalted butter, softened

• 1-2 tablespoons fresh horseradish (see note), to taste

• 1 tablespoon chopped tarragon leaves (see note)

Method

• Step 1

  Place beef in a large saucepan with herbs, spices and vegetables. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer for 3 hours, skimming surface occasionally, until meat is very tender.

• Step 2

  About 30 minutes before beef is done, make the bearnaise. Place vinegar, wine and eschalot in a pan over medium heat. Cook for 2-3 minutes or until reduced to 1 tablespoon. Strain into a heatproof bowl, then cool slightly. Add egg yolks, then set bowl over a pan of simmering water (don’t let bowl touch water). Whisk until pale, then slowly whisk in butter, 1 tablespoon at a time, until mixture thickens. Remove bowl from heat, then stir in horseradish and tarragon. Season, then keep in a warm place until ready to serve.

• Step 3

  Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with baby vegetables (see related recipe) and sauce, scattered with mustard fruits and parsley.