Corned silverside in broth with salsa verde
This modern take on the classic corned silverside is fresh and light and full of flavour.
How long will it take?
1 hours 45 minutes
What’s the serving size?
Serves 6
What do I need?
- 1.5kg corned silverside
- 3 bay leaves
- 12 peppercorns
- 6 cloves
- ⅓ cup (80ml) malt vinegar
- ½ cup (90g) brown sugar
- 6 pickling onions
- 1 bunch baby carrots, trimmed and peeled
For the salsa verde - 1 tablespoon salted capers, rinsed
- ⅓ cup mint leaves
- ⅓ cup flat-leaf parsley leaves
- 2 anchovies
- 1 clove garlic, crushed
- ½ cup (125ml) extra-virgin olive oil
How do I make it?
- Place the beef in a large, heavy-based deep saucepan. Add the bay leaves, peppercorns, cloves, vinegar, sugar, onions and enough water to cover. Place over high heat and bring to the boil.
- Reduce the heat to low, cover and simmer for 1 hour 30 minutes or when the beef is firm to the touch.
- Add the carrots in the last 5 minutes of cooking. Use a slotted spoon to occasionally skim the foam from the surface.
- To make the salsa verde, roughly chop the capers, mint, parsley and anchovies. Place in a bowl with the garlic and oil and stir to combine. Set aside.
- Slice the beef into 12 thick slices and place into serving bowls with the carrots and onions. Ladle over the broth and top with salsa verde to serve.
Recipe from Donna Hay
