This was what we had for dinner tonight & can I tell you the sauce was sensational, will go with so many things & Ohhh so easy!
Corned silverside with
mustard pumpkin sauce
INGREDIENTS
1 piece of corned silverside (corned beef)
1 bay leaf
2 tbsp brown sugar
1 onion
few cloves
mashed potato and green beans to serve
Mustard pumpkin sauce
1 tbsp olive oil
1 onion, finely chopped
2½ cups cubed pumpkin pieces
2 tsp brown sugar
2 cups chicken stock
½ cup cream
1 tbsp mild english mustard
Rinse the corned silverside in cold water before cooking to remove any
surface brine.
Place the silverside in a heavy-based pot large enough for the meat to
be submersed in water. Cover the silverside with cold water.
Place over a low heat. Skim away scum that rises to the surface. Once
the scum has been removed, add the aromatics such as a bay leaf,
brown sugar, onion and cloves.
Keep the heat at simmering point; small bubbles will occasionally rise to
the surface. Adjust the heat throughout the cooking time.
Cook until silverside is tender. As a guide corned meat takes about 25
to 30 minutes per 500g. A fork should easily penetrate to the centre of
the meat.
Serve corned silverside sliced with mustard pumpkin sauce, mashed
potato and steamed greens.
To make mustard pumpkin sauce: heat oil in a pan over a medium heat
and cook onion and pumpkin until onion is soft. Add sugar and cook
for one minute. Add chicken stock and simmer until pumpkin is soft.
Remove from heat, cool slightly and puree in a blender with cream and mustard.
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