Corned Silverside with Creamy Onion Sauce
If silverside is to be served cold, allow it to cool to room temperature in the second lot of water.
2kg piece corned silverside
150g (1 medium) onion, halved
6 black peppercorns
120g (1 medium) carrot, chopped
1 teaspoon brown sugar
1 tablespoon brown vinegar
Creamy onion sauce
200g (1 large) onion, chopped
1 1/2 tablespoons plain flour
500ml (2 cups) milk
2 tablespoons chopped fresh parsley
1. Place silverside in large pan, cover with cold water, bring to boil, drain. Cover silverside again with cold water, add onion, peppercorns, carrot, sugar and vinegar.
2. Bring to boil, simmer, covered, 2 hours, skimming occasionally Remove silverside from pan, drain well; discard vegetables and peppercorns. Stand silverside 5 minutes before slicing. Serve with creamy onion sauce.
3. Creamy onion sauce: Heat butter in pan, add onion, cook, stirring, until very soft. Stir in flour, cook until bubbling. Remove from heat, gradually stir in milk, stir over heat until sauce boils and thickens, stir in parsley
Serves 6 to 8.