Neil Perry's corned silverside with mustard sauce

Neil Perry
Corned silverside served with boiled carrots, potato puree and creamy mustard sauce.
Corned silverside served with boiled carrots, potato puree and creamy mustard sauce. Photo: William Meppem
Difficulty
Easy
Dietary
Kid-friendly

I used to eat a lot of corned silverside as a boy. It was a regular on the dinner table, and a hero in sandwiches with lashings of butter, pickles and mustard. It's an affordable cut and a great eating experience – I'm not sure why it's fallen out of favour. Here's my favourite way to serve it: in a clean, tasty broth with mustard sauce and potato puree on the side.

Ingredients

1kg corned Wagyu silverside

boiled carrots, to serve

sauerkraut, to serve

potato puree, to serve

For the court-bouillon (broth)

1 carrot, julienned

1 brown onion, thinly sliced

1 stalk celery, julienned

1 fresh bay leaf

2 black peppercorns

200ml dry white wine

For the mustard sauce

25g unsalted butter

2 tbsp plain flour

100ml veal stock

150ml water

3 tbsp creme fraiche

½ tsp mustard powder

3 tbsp Dijon mustard

sea salt

freshly ground black pepper

Method

1. Place the silverside in a large enough pot and cover with cold water. Bring to the boil and remove, taking care to remove any scum that may have formed on the meat's surface.

2. For the court-bouillon, combine all of the ingredients and add to the saucepan of water. Bring back to the boil, reduce to a simmer and cook for 30 minutes. Immerse the silverside in the broth and cook, at a very gentle simmer, for two hours or until tender.

3. Meanwhile, combine the butter and flour in a saucepan over medium heat and cook, stirring, for about 5 minutes or until golden. Gradually, whisk in the stock and water, and simmer for 10 minutes.

4. Remove from the heat and stir in the creme fraiche, mustard powder, Dijon mustard and season to taste with salt and pepper. Return to a low heat to keep warm.

5. Transfer the corned silverside from the court-bouillon to a chopping board and cut into 4 pieces. Place a piece on each plate and top with mustard sauce. Serve with boiled carrots, sauerkraut and potato puree; steamed broccolini is also a great accompaniment.