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.

2 Transfer the silverside to a plate, cover and set aside to rest for 10 minutes before slicing.

3 CREAMY MASH Boil the potatoes until soft. Drain well, then return to the pan. Add the butter, cream and parmesan and mash well until smooth. Season with salt and pepper and keep warm.

4 MUSTARD SAUCE Combine the mustard, butter, brown sugar and cream in a saucepan over medium–high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes, until slightly thickened.

5 Serve the sliced silverside with the Creamy Mash and the Mustard Sauce, alongside the carrots and brussels sprouts with a splash of malt vinegar.