How To Cook A Silverside In A Pot
Place into a heavy based pot and cover with cold water.
How to cook a silverside in a pot. Bring to a boil. Put the preparedcorned beef into a large pan with enough cold water to cover the meat. Next pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan.
Serve with the saucy veg if the sauce is too thin for your liking thicken it up by whisking 2 tbsp flour with 1 2 tbsp water until you have a thick paste. Place the silverside onto a serving platter. Reduce the heat and simmer covered for two hours or until the beef is tender.
Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce until it becomes. Continue roasting for 20 minutes per 500g reaching a core temperature of minimum 56 c for a medium rare roast. Step 3 add aromatics such as a bay leaf brown sugar onion and cloves.
Cover with water and simmer for 1 5 to 2 5 hours depending on how big the piece of meat is even a small bit does really well on low for 1 5 2 hours. Place in the centre of the oven and roast for 20 minutes then reduce the temperature to 170 c for fan assisted or 180 c for ovens without a fan. Put the meat into the pot add the bay leaf and pepper halve the oranges and squeeze them to get some juice out over the meat drop the squeezed oranges into the pot as well.
Cover and cook for 35 to 40 minutes or until the vegetables are tender. Remove the beef from the dish and place in a baking dish. Stir it into the sauce over medium heat for 2 3 mins until it works its magic.
For the gravy make up 500ml of essential cuisine beef stock then deglaze roasting tray with this stock stirring in all the caramelized juices from the tray. Add three carrots four potatoes two turnips and two parsnips all cut into 1 inch chunks to the pot. Cut the string off the meat and carve.