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Grandma’s Silverside with white, parsley or mustard sauce

1 piece of Drover’s corned silverside
1 cup of white vinegar
1 orange sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tblspn whole peppercorns

250mls milk
2 tblspns cornflour
1 tblspn butter
Salt & pepper to taste

1 tblspn parsley, finely chopped or 1 tsp mustard

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. 

Blend the cornflour 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

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