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
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1kg piece corned silverside (uncooked) (see note), rinsed
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2 bay leaves
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4 thyme sprigs
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5 dried juniper berries
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2 teaspoons peppercorns
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1 onion, quartered
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1 carrot, roughly chopped
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2 tablespoons malt vinegar
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Chopped mustard fruits, to serve
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Steamed vegetables, to serve
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Chopped parsley, to serve
Horseradish bearnaise
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2 tablespoons tarragon vinegar (see notes)
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2 tablespoons white wine
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2 eschalots, chopped
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3 egg yolks
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6 tablespoons (120g) unsalted butter, softened
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1-2 tablespoons fresh horseradish (see note), to taste
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1 tablespoon chopped tarragon leaves (see note)
Method
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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.
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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.
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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.