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How to make Corned silverside slow cooker style

Yield = 6
Prep time: 0:30
Cook time: 8:00
Total time: 8:30

Ingredients

  • 1.5kg piece uncooked corned silverside, fat removed, rinsed
  • 1 stalk fresh flat-leaf parsley
  • 3 bay leaves
  • 3 cloves garlic, sliced
  • 2 medium brown onions, coarsely chopped
  • 2 stalks celery, coarsely chopped, leaves included
  • 250g peeled butternut pumpkin, cut into 4cm pieces
  • 500g sweet potato, cut into 4cm pieces
  • 3 medium potatoes, halved
  • 3 medium carrots, cut into 4cm pieces
  • 1 cup (250ml) malt vinegar
  • 3 cups (750ml) water
  • 12 whole peppercorns
  • 500g steamed green beans, to serve
  • Fresh thyme, to garnish

Mustard sauce

  • 20g slightly salted butter
  • 1 teaspoon finely chopped fresh thyme leaves
  • 2 tablespoons wholegrain mustard
  • 300ml thickened cream

Method

  • Step 1 Place silverside into the bowl of a 5 litre slow-cooker. Add herbs, garlic, onion, celery, pumpkin, potatoes, carrot, vinegar, water and peppercorns.
  • Step 2 Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until silverside is tender.
  • Step 3 Remove silverside from cooking liquid and transfer to chopping board. Reserve 1/4 cup (60ml) cooking liquid from slow-cooker for mustard sauce. Cover meat with foil. Stand 10 minutes before slicing thinly. Serve with steamed beans and mustard sauce.
  • Step 4 To make mustard sauce, heat medium frying pan over medium-high heat. Add butter, then cooking liquid, thyme and mustard. Add cream. Bring to the boil and simmer for 5 minutes or until sauce thickens slightly.