Food for the soul
Silverside
SERVES 4
1 piece silverside (approximately 1kg)
½ cup (110g) firmly packed brown sugar
1 cup (250ml) malt vinegar
4 cloves
1 bay leaf roasted or steamed carrots and brussels sprouts, to serve malt vinegar, to serve
CREAMY MASH
700g dirty potatoes, washed, peeled, cut into quarters
50g butter
1 cup (250ml) cream or milk
½ cup (45g) grated parmesan
MUSTARD SAUCE
½ cup (125g) wholegrain honey mustard
60g butter, chopped
¼ cup (60g) firmly packed brown sugar
300ml thick cream
1 Put the silverside, brown sugar, vinegar, cloves and bay leaf in a large saucepan over medium heat. Pour in enough cold water to cover the silverside. Cover and bring to a simmer, then reduce the heat to low. Simmer for 1½ hours, until tender. Replenish the water during cooking if necessary.
Transfer the
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