Corned Silverside Recipe
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A Corned Silverside recipe is one of those staple dishes that’s almost impossible to stuff up. I always cook my silverside in something sweet, although it may not be all that traditional it does taste great and really brings out the flavours of your piece of meat. For me it goes back to the salty, sweet and sour idea of cooking.
Don’t be afraid to substitute different flavours if you don’t have something in the pantry. I never specifically shop for recipes like this I always just use what I have handy.
Shop our Corned Silverside here.
Ingredients:
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1.8 kg silverside
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1 large onion
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1 carrot
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1 stalk of celery
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6 cloves
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6 peppercorns
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2 bay Leaves
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3 tbsp of golden syrup
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2 tbsp white wine vinegar
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1 tsp mustard seeds
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1 large garlic clove
Method:
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Chop roughly chop carrot and celery and put all ingredients into your slow cooker or a large pot.
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Cover with water and bring to the boil.
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Reduce heat to low and simmer until tender.
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In a pot this will take around 2hrs. In a slow cooker you can leave it on low all day.
Don’t be afraid of the golden syrup in this recipe. Your meat will not taste sweet at the end of the cooking process. Instead it will be a beautiful deep red and will taste Devine! If you like you can substitute this for pineapple juice or something similar.
With my leftovers I’ll be making mac and cheese with a twist!