Silverside
Silverside is a cut of beef that comes from the hindquarter of the cow; a heavily worked muscle that contains considerable connective tissue and collagen; traditionally cured in a brine solution over 2-3 days which results in a distinctive salty flavour which will contribute to its unique texture and taste.
It’s often used in dishes that require slow cooking in a flavoured liquid, which helps to break down the connective tissue. Though sometimes roasted, it is not a preferred method of cooking. Silverside benefits greatly from a marinating process.
Slow Cooked Corned Silverside w/ Mustard Béchamel Cream Sauce
Ingredients:
1kg corned Wagyu silverside
Court Bouillion:
3 litres water
1 carrot, cut macedoine
1 brown onion, thinly sliced
1 stalk celery, cut macedoine
100 gms brown sugar
1 fresh bay leaf
2 black peppercorns
2 oranges, halved
Mustard Béchamel Cream Sauce:
100 gms unsalted butter
100 gms plain flour
500 mls vegetable stock
300 mls milk
200 mls culinary cream
½ tsp mustard powder
3 tbsp Dijon mustard
studded onion
Method:
Place the silverside in a large enough pot & cover with cold water. Bring to the boil & remove, taking care to remove any scum that may have formed on the meat’s surface.
For the court-bouillon: combine all of the ingredients & add to the saucepan of water. Bring back to the boil, reduce to a simmer & transfer to a slow cooker.
“Why the aromatics in the court bouillon & particularly, why do you suggest cooking a corned silverside with oranges & sugar”
Firstly, the aromatic’s add favour to the court bouillon; is it absolutely necessary, in my opinion, the simple answer is “yes”. Corned silverside is a tradition, a delicacy, an institution even & it should be treated with the respect it is due. I would still add the aromatics even if I substituted the water for a vegetable stock due to the high regard, I hold for this dish……it’s right up there without a doubt.
I have included the oranges for one particular reason; a typical brine solution will consist of a blend including salt, sugar, & aromatic spices like peppercorns, bay leaves, & coriander seeds1. You can also add other ingredients like garlic, mustard seeds, allspice, chilli flakes, ground ginger, cinnamon sticks, & cloves. Importantly, a conventional ratio of table or cooking salt to water is 250gms salt to 4.5 litres of water. The acidity level of the oranges & the brown sugar will help nullify the impact of the heavily salted brine.
**I have not included any salt to either the court bouillon or Mustard Béchamel Cream Sauce” but I suggest you include to the sauce if necessary.
Do not be tempted to use the court bouillon to moisten the sauce, you have used an acid in the cooking liquid & there is a high probability that this may separate the crem; furthermore, you want fresh flavours in the sauce to distinguish from the corned silverside.
Immerse the silverside in the broth & cook, at a very gentle simmer, for 4 hours or until tender. Remove & let rest. Discard all solids & the cooking liquid.
For the Mustard Sauce Béchamel Cream Sauce: Melt the butter in a small, heavy based saucepan over low heat. Add the mustard, both the powder & Dijon & cook until fragrant before adding the flour in increments of 50gms & whisk to fully incorporate. The flour will absorb the butter; however, & initially,
the butter will dominant & the roux will be very liquid. Continue to add the flour & eventually you will create a thick dry paste once all the flour is incorporated, season with salt & ground white pepper.
Cook over low heat, stirring, for a full 2 minutes to cook out the starch in the flour. Remove from heat & let cool.
Bring the vegetable stock, milk & cream to a slow simmer with the studded onion & slowly add to the cooled roux, approximately 100mls at a time. Let the roux take up & absorb the liquid prior to adding additional while stirring constantly. Repeat the process until all liquid has been incorporated & you have a sauce that is both smooth & silky & naps the back of a spoon. Remove from heat & discard the studded onion.
Stir in the mustard powder & Dijon mustard & season to taste with white pepper only. Return to a low heat to keep warm.
To serve, slice & place 1-2 nice size pieces of corned silverside on the plate & top with mustard sauce. Serve with boiled or honey glazed carrots, & potato mash; steamed broccolini & cauliflower is also a great accompaniment.