Lynan
Sous Chef
Mmmmm, Corned Silverside with Mustard Sauce. I simmer my C'Beef in water with golden syrup and malt vinegar added. No salt. The water needs to have a balance of sweet and sour so if you are going to try this way, taste the water!. For a 2 kg piece of beef just covered with water, I would use about 2 to 3 tablespoons vinegar and same of golden syrup.
Also in pot are whole peeled onions, whole peeled carrots, parsley stalks, orange rind, bay leaves and peppercorns.
Toward end of cooking I salt the water a little and add kumara and potatos. Cabbage done seperately of course and I never add water to cook it, just the rinsing water attached. When done its lots of butter and black pepper.
For the sauce, beat 2 eggs with 2 tablespoons sugar. Put into pan and add 4 tsps dry mustard powder and 2 tablespoons plain flour. Stir to combine and then add 2 cups of the cooking liquid and 1/2 cup malt vinegar. Cook on low heat until thickened, stirring. Add salt and pepper if required.
This sauce should have a sweetness cut with the acid of the vinegar. It is my favourite sauce with corned beef.
Also in pot are whole peeled onions, whole peeled carrots, parsley stalks, orange rind, bay leaves and peppercorns.
Toward end of cooking I salt the water a little and add kumara and potatos. Cabbage done seperately of course and I never add water to cook it, just the rinsing water attached. When done its lots of butter and black pepper.
For the sauce, beat 2 eggs with 2 tablespoons sugar. Put into pan and add 4 tsps dry mustard powder and 2 tablespoons plain flour. Stir to combine and then add 2 cups of the cooking liquid and 1/2 cup malt vinegar. Cook on low heat until thickened, stirring. Add salt and pepper if required.
This sauce should have a sweetness cut with the acid of the vinegar. It is my favourite sauce with corned beef.