Grandma’s Silverside with Seasoned White Sauce

1 x Harvey Oak Barrel
Corned Silverside
1 cup white vinegar
1 orange, sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tablespoon whole peppercorns
½ brown onion, diced
250 mls milk
2 tablespoons plain flour
1 tablespoon butter
Salt and pepper to taste

1 tblspn parsley, finely chopped or 1 tblspn mustard.
Melt the butter in a fry pan and sauté onions until soft and see-through. Add the flour and cook off for a couple of minutes. Gradually whisk in the milk, whisking constantly until sauce thickens. Leave as a simple white sauce or stir through the parsley or mustard.

Place all of the silverside ingredients into a large pot and add water to cover. Bring to the boil skimming any impurities that float to the surface, then turn down the heat to a simmer for approx. 90 minutes or until tender. Add some extra boiling water if the liquid drops. Once cooked, leave in the pot to rest in the liquid for at least 30 minutes or best, an hour. Slice silverside and serve with white sauce and steamed veggies.

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