Neil Perry's corned silverside with mustard sauce

Name: Neil Perry's corned silverside with mustard sauce
Cook time: 2 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1kg corned Wagyu silverside; boiled carrots, to serve; sauerkraut, to serve; potato puree, to serve

Neil Perry

Updated August 3, 2021, first published July 30, 2021

Corned silverside served with boiled carrots, potato puree and creamy mustard sauce.William Meppem

easyTime:2 hours +Serves:4

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

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

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