Ingredients:
1 piece of corned silverside
1 cup Verjus
1 orange sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tblspn whole peppercorns
Sauce:
250mls milk
2 tblspns plain flour
1 tblspn butter
Salt & pepper to taste
Options:
1 tblspn parsley, finely chopped or 1 tsp mustard
Method:
Place all of the silverside ingredients into a large pot and add water to cover. Bring to a 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 level drops. Once cooked leave in the pot to rest in the liquid for a least 30 minutes or better yet an hour. Serve sliced with the sauce and steamed veggies.
Sauce:
Blend the plain flour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce or stir through the parsley or mustard.
Serves: 6
Note:
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