Tim’s Classic Corned Silverside with Creamy Mash & Buttered Cabbage
Ingredients
- 1.5 kg corned silverside
- 1 onion halved
- 2 bay leaves
- 10 peppercorns
- 2 cloves garlic
- Water to cover
- 1 kg potatoes peeled
- 50 g butter
- ½ cup milk
- ½ cabbage shredded
- 20 g butter
- Fresh parsley to serve
Instructions
- Place the silverside into a large pot and cover with cold water. Add the onion, bay leaves, peppercorns and garlic.
- Bring to a gentle simmer, skim any foam from the surface, then reduce the heat and cook gently for around 2½ to 3 hours until tender.
- About 30 minutes before the silverside is ready, boil the potatoes until soft. Drain well, then mash with the butter and milk until smooth and creamy.
- Steam or boil the cabbage for 5 minutes until just tender. Toss with the extra butter and season to taste.
- Remove the silverside from the cooking liquid and allow it to rest for 10 minutes before slicing across the grain.
- Serve with the creamy mashed potato, buttered cabbage and a little chopped parsley.
Notes
For an extra traditional meal, serve with wholegrain mustard or your favourite white sauce. Leftover silverside is also perfect for sandwiches the next day.