Ingredients
Glaze
- 100 g tomato sauce
- 50 g honey bourbon, or straight bourbon
- 50 g apple cider vinegar
- 2 tablespoon brown sugar
- 2 tablespoon soy sauce
- 1 tablespoon seeded mustard
Silverside
- 1 Silverside, roughly 1kg (ensure meat fits in the Varoma comfortably, taking care not to overfill)
- 1/2 onion
- 1 tablespoon brown sugar
- 1 tablespoon Brown Vinegar
- 6 whole cloves
- 6 Whole Peppercorns
- 1 tablespoon vegetable stock concentrate, from EDC
- 1 litre hot water
Sauce
- 1 egg
- 1 tablespoon cornflour
- 1 teaspoon dry mustard powder
- 50 g Brown Vinegar
- 75 g reserved liquid from bowl
- 1 tablespoon brown sugar, optional, if you didn't use a sweet glaze as the reserved liquid will be sweet enough
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I'm cooking this todayRecipe's preparation
Make Glaze ( you can do this ahead of time)
Place all glaze ingredients into the thermomix bowl and cook 100 degrees / speed 3 /10-15 minutes until it has thickened slightly. Remove and place into a container or pouring jug.
Place onion in the bowl and chop for 3 seconds / speed 4. Scrape down.
Place sugar, vinegar, cloves, peppercorns, stock and water in the bowl.
Wash silverside and place in the botton tray of the varoma and sit on top of the mxing bowl. No need for baking paper.
Cook at Varoma / 50-60 minutes / speed 2.
After 50 or so minutes add some vegies of your choice around the side of the varoma or even in your basket. I added potatoes and carrots and sweet potato in both the basket and varoma. Also add some more water to your thermomix bowl.
This is where you start to use your glaze. Pour a little on top of the silverside until it is just coated. Don't worry if it drips through to the bowl. Then you need to repeat this three or four times over the next 30 minutes while your vegies are cooking. The more times the better! I even turned my silverside to get sauce on both sides.
After about 1 - 1 1/2 hours it will be cooked enough.
Remove from Varoma and place in thermoserver to keep warm.Reserve 3/4 cup (75g) of liquid from the mixing bowl and strain to get rid of lumps.
Rinse bowl.
Mix cornflour with 2 tablespoons of hot water to dissolve.
Add all ingredients for the sauce in the mixing bowl and cook at 70 degrees, 3 minutes, speed 3.
Add seasoning of your choice, ie pepper and give a good stir as I find it sticks to the bottom. Cook at 90 degrees, 3 minutes or until thickened. Add more reserved liquid if you need to.
Slice the silverside against the grain and serve up with sauce drizzled over the top.
Glaze
Silverside
Sauce
Serving
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I found the sauce bland, and required too much effort for little reward. The white sauce is more to our liking and I probably would not make this again.
I omitted the alcohol because I'm not a fan of bourbon and used plum sauce instead of tomato because we are in a hotel room and the CWA ladies only had plum left! I also used mustard pickle instead of seeded mustard from the CWA ladies and it was still yum. . It was tasty and we all enjoyed it.
This was a lovely meal and i will definitely make again. An easy Sunday night meal.
I absolutely love this recipe and tell everyone that owns a thermomix that they have to give it at least one try. I make this regularly, and will never cook my corned beef any other way again. Even my kids love this!
Love this recipe its my go to for silverside. The glaze is awesome but I can take or leave the sauce. I still make it and let the leftovers sit in for a Great lunch the next day!! Cheers for a staple meal in our house x
The Bourbon sauce, Silverside & Vegies were devine i made mashed potato from the EDC the meat turned out so tender
didnt like the sauce way too much vinegar will definitely cook this again
I cooked this last night. I've never cooked corned beef before so I didn't have any preconceived ideas. We really enjoyed the food - especially my toddler. Being able to add the veggies to the varoma saves so much washing up! I'd definelty make this again.
Great, can't wait to try it again. Thank you for simplifying it.
Kazzer
I made some changes to the original recipe after cooking this again last night.
I changed it to grams instead of cups.
I changed the sauce slightly. First I strained the reserved liquid so as not to get any lumps.
Then I changed the cooking times so that the first 3 minutes is at 70 degrees so as not to overcook the egg too quickly. I find you need to do a big stir after this to get any lumps up and then cook for another 3 minutes at 90 degrees to thicken up.
Thanks, made this for the second time tonight. Used the basket to cook spuds and pumpkin from when the varoma is placed and also added carrots in the varoma at this stage too...
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