I cannot imagine corned silverside without this sharp, sweet mustard sauce. It was always a real treat when mum made it.
- 2 bay leaves
- 12 peppercorns
- 6 whole allspice optional
- 1 tbsp (20ml/4 tsp) white vinegar
- 1 tsp mustard powder
- 60 ml (1/4 cup) stock from corned silverside
- 60 ml (1/4 cup) white vinegar
- 1 tbsp (4 tsp) mustard powder
- 1 egg
- 1 tbsp (4 tsp) sugar
Rinse the silverside under cold water and place it in a large saucepan with the bay leaves, peppercorns, allspice, mustard and vinegar.
Cover with water, bring to the boil and simmer for 1 hour per 500 g (1 lb).
When cooked, remove the meat from the pan and keep warm.
Strain off 60 ml (1/4 cuof the stock from corned silverside and set aside for the mustard sauce.
Mix eggs, mustard and sugar together in a small pan.
Add the vinegar and beef cooking water.
Heat gently, stirring with wooden spoon, until the mixture coats the back of the spoon. Do not allow the mixture to boil.
You will find Braised Cabbage with Apple and Bacon the perfect side for this meal.
Do not allow the mixture to boil, as it will curdle.