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Step 2
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 4
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 6
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 8
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 10
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.