CORNED SILVERSIDE
What is left over from this meat is my favourite sandwich filling of all time!! The slower and longer this cooks the better. The sauce is a wonderful accompanyment. My step-mum always served this dish with mashed potatoes and cabbage. Her family migrated to Australia from the UK in the 1950's, so I am led to believe this is very traditional. Be sure to use brown vinegar, not white.
Provided by cookingpompom
Categories Meat
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the silverside in a deep pot and cover with water (completely cover).
- Add all the other ingredients and bring JUST to the boil. Turn down and simmer for 3 1/2 -4 hours.
- Slice just enough for your meal, what ever is left - return to the water and place in the fridge, this keeps it moist and makes the best sandwich filling EVER!
- To prepare the sauce:
- In a medium sized pan melt the butter and add the flour, stir and let cook for 30-60 seconds.
- Add the milk gradually stirring constantly (I like to use a whisk).
- Cook over a low heat until thick and resembles custard. Add the mustard, stir through and serve with the meat.
Nutrition Facts : Calories 141, Fat 7.9, SaturatedFat 4.8, Cholesterol 25.7, Sodium 106.9, Carbohydrate 13, Fiber 0.4, Sugar 3.4, Protein 4.8
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