The tangy mustard sauce is served on this tender corned silverside.
- 19 Ingredients
- Uncooked 1.5kg corned Silverside piece, with fat removed and rinsed
- One stalk of fresh flat-leaf parsley
- 3 Bay Leaves
- Three cloves garlic, sliced
- Two medium brown onions, coarsely sliced
- Celery leaves and two stalks chopped coarsely.
- 250g of peeled Butternut Pumpkin, sliced into 4cm squares
- 500g sweet potato, cut into 4cm pieces
- Three medium potatoes, each halved.
- Three medium carrots, cut into 4cm pieces
- 1 cup (250ml) malt vinegar
- Three cups of water (750ml).
- Twelve whole peppercorns
- Serve 500g of steamed green beans.
- Fresh thyme to garnish
Mustard sauce
- Coles Australian Salted Butter 20g
- Finely chop 1 tsp fresh thyme leaves.
- 2 tbsp of wholegrain mustard
- Coles Thickened Creme 300ml
- Four Method Steps
- Step 2
- Add the silverside to a slow cooker with a capacity of 5 liters. Add the herbs, garlic, and onion. Also, add carrots, potatoes, pumpkins, and celery.
- Step 2.
- Cover the slow cooker with a lid. Turn the slow cooker on low. Cook on low for 8 hours or until the silverside is tender.
- Step 4
- Silverside should be removed from the cooking liquid. Transfer to a cutting board. Reserve 1/4 cup (60ml), or 60ml, of the cooking liquid in your slow cooker for mustard sauce. Cover the meat with foil. Allow the heart to stand for 10 minutes, then slice thinly. Serve with steamed beans and mustard sauce.
- Step 4.
- Heat a medium frying pan on medium-high heat. Add butter and cooking liquid. Then add thyme, mustard, and butter. Add cream. Bring sauce to a boil, then simmer it for five minutes until it is slightly thickened.