Corned silverside with mustard pumpkin sauce
1 kg piece of corned silverside (corned beef)
1 bay leaf
2 tbsp brown sugar
1 small onion
a few cloves
mashed potato and green beans to serve
heading Mustard pumpkin sauce<
1 tbsp olive oil
1 onion, finely chopped
2.5 cup cubed pumpkin pieces
2 tsp brown sugar
2 cups chicken stock
0.5 cup cream
1 tbsp mild English mustard
- Rinse the corned silverside in cold water before cooking to remove any surface brine. Place the silverside in a large, heavy based pot. A pot large enough for the meat to be totally submersed in water. Cover the silverside with cold water.
- Place over a low heat. Skim away scum that rises to the surface. Once the scum has been removed, add the bay leaf, brown sugar, onion and cloves.
- Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
- Cook until the silverside is tender. A fork should easily penetrate to the centre of the meat. Serve the corned silverside sliced with Mustard pumpkin sauce, mashed potato and steamed greens.
- To make Mustard pumpkin sauce: Heat oil in a pan over a medium heat and cook onion and pumpkin until onion is soft. Add sugar and cook for 1 minute. Add chicken stock and simmer until pumpkin is soft. Remove from heat, cool slightly and puree in a blender with cream and mustard.
- You can soak corned meat in a bowl of cold water overnight to draw out excess salt
- Place the corned meat in a large bowl and cover with water. Refrigerate the meat until you are ready to cook it.
- Do not let the meat boil or it will become dry and stringy. Adjust the heat throughout the cooking time so it remains at simmering point.
- A fork should easily penetrate to the centre of the meat when it's ready to serve. As a guide corned meat takes about 25 to 30 minutes per 500g.
- How to carve corned silverside: Place the meat, fat side up, on the carving board, with the tip to the right of the carver. Begin at the tip slicing across the grain (if you're not sure how the grain runs cut off a thin slice to be sure). As the grain changes turn the meat so that you are always cutting across the grain to ensure tenderness..