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Corned Silverside with Pumpkin Mustard Sauce
| Ingredients |
1.2 Kilograms of lean corned Silverside or lean corned beef) (900 grams cooked)
Stock
¼ cup malt or cider vinegar (65 ml)
2 tablespoons brown sugar (26 grams)
2 bay leaves
6 peppercorns
6 cloves
3 litres of water to cover.
1 teaspoons turmeric
½ teaspoon ground chilli
1-½ cups Pumpkin Sauce |
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| Method |
Wash the corned Silverside well.
Pat dry with kitchen paper.
Mix turmeric and ground chilli together and rub into corn silverside.
Place in large pot with mixture of vinegar, sugar, bay leaves, peppercorns, and cloves.
Add sufficient water to just about cover.
Bring to the boil, lower heat to simmer and cook for 2 hours, turning at half time.
Leave to sit in stock for 15 minutes, then remove and slice.
Served sliced corned Silverside with Pumpkin Sauce poured over.
Sprinkle with parsley if desired. |
| Serves : 6
Quantity per Serve : 150g |
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| Nutrients per Serve : KJ 1585, Calories 379, Carbohydrates(grams) 14, Fat(grams) 15.6, Protein(grams) 44
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Note
Analysis includes sauce but not the stock for cooking silverside. It may be discarded or used as a base for a soup. |
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Tips
Good accompaniments are cabbage or broccoli. |
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