Corned sil­ver­side with horse­rad­ish and pars­ley white sauce

SERVES: 6

Chinchilla News - - LIFE | TASTE -

In­gre­di­ents

1¼ kg piece of corned sil­ver­side 1 onion, peeled, stud­ded with 6 cloves

2 bay leaves

2 tbs brown sugar

60 ml ( 1⁄ cup) malt vine­gar

12 small new pota­toes Steamed greens, to serve

HORSE­RAD­ISH AND PARS­LEY WHITE SAUCE:

30g un­salted but­ter

1½ tbs plain flour

430 ml milk

1 tbs horse­rad­ish cream 2 tbs finely chopped fresh pars­ley

Method

Rinse the corned sil­ver­side in cold water to re­move any sur­face brine.

Place the corned sil­ver­side in a large heavy based pot, large enough for the meat to be com­pletely sub­mersed in water. Cover the sil­ver­side with cold water.

Place over a low heat and bring to just a sim­mer. Skim any scum that rises to the sur­face. Once all scum is re­moved, add onion with cloves, bay leaves, sugar and vine­gar. Par­tially cover and keep the heat at sim­mer­ing point. Ad­just the heat through­out the cook­ing time.

Cook un­til the sil­ver­side is ten­der, about 1½–2 hours, adding pota­toes for last 30 min­utes of cook­ing time. A fork should eas­ily pen­e­trate the cen­tre of the meat and pota­toes should be ten­der.

Mean­while, to make the sauce, heat but­ter in a medium saucepan over medium heat. Add flour and cook stir­ring, for 1 minute. Grad­u­ally start adding milk, stir­ring con­stantly un­til all the milk is com­bined and sauce is smooth. Cook stir­ring, un­til sauce comes to the boil and thick­ens. Sim­mer for 2 min­utes. Stir through horse­rad­ish and pars­ley, sea­son to taste with salt and pep­per.

Slice sil­ver­side against the grain. Serve with the pota­toes, steamed greens and driz­zle with the horse­rad­ish sauce.

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