Prep 20 mins
Cook 3 hrs
I hated silverside as a kid, it was horrible .But I put my bad memories aside to give it a try. The result was a mixture of a few cooking books. I luv it now and the leftovers for sandwiches are awesome.
- 900 g beef silverside
- 1 onion, quartered
- 2 carrots, sliced
- 3 garlic cloves, sliced
- 3 bay leaves
- 20 cloves
- 120 g brown sugar
- 1 1⁄2 tablespoons honey
- 1 1⁄2 tablespoons mustard powder
- 2 tablespoons lime juice
- Remove meat from packaging put in a large dish and cover with water. Refridgerate overnight.
- Drain meat place in slow cooker with onions, carrots, garlic, bay leaves and half the cloves and cover generously with boiling water. Cook on high for two hours then simmer on low for another hour or until tender.
- Drain discard all vegies. Preheat oven to 180 degrees celsius. Place meat in roasting dish. Grind remaining whole cloves in a pestle and mortar, combine cloves with brown sugar, honey, mustard and lime juice until fairly smooth consistency, spoon over meat, place in the oven for 30 minutes and baste regularly. Great served with cauliflower and cheese sauce and peas and corn. plenty of leftovers for second nights tea with a nice salad or great sandwiches.
So yummy. I made it in a large saucepan - added 1/2 cup apple cider vinegar to the water and simmered for 1.5 hours. Served with a horseradish white sauce, this was devine!
This recipe is a big hit here, the glaze was great and gave the meat so much flavour. This recipe does take some time so it isn't something you can make on the spur of the moment but the result is outstanding and well worth investing the time. I served this with roasted potatoes and pumpkin (seeing I had the oven on already) and Brussels sprouts and baby corn. Served also with a horseradish cream sauce. Wonderful meal!!!