Ingredients
Siverside
- 1 piece lean silverside, 1.5 to 2Kg
- 6 cloves
Cooking Liquid
- 1 litre Boiling water
- 1 orange, thickly sliced
- 1 onion, thickly sliced
- 1 clove garlic
- 2 stalks Celery, roughly chopped
- 1 bay leaf
Vegetables
- potatoes, peeled and chopped
- Baby Carrots
- cauliflower florets
- cabbage, sliced
- Whatever vege you like
Mustard Sauce
- 3 eggs
- 1 tablespoon Keens mustard powder
- 30g sugar
- 1/4 cup --- white vinegar
- 3/4 cup liquid in which meat has been cooked, strained
Accessories you need
-
Varoma
buy now -
Butterfly
buy now -
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Rinse and dry silverside with paper towel. Pierce with a knife and insert the cloves on different sides around the meat.
Place in varoma dish, lid on.
Cooking time will vary depending on the size of your meat. It generally takes 30 minutes per 500grams.Place orange, onion, garlic, celery and bay leaf into mixing bowl, pour in 1 litre of boiling water, maybe a little less depending on the size of your ingredients.
Place lid on and put varoma on top.
Set for 60 mins varoma temperature speed 2. Check liquid level after 60 mins, top up with boiling water as needed. Set for required time to finish cooking.
Place meat into Thermoserver, reserve 3/4 cup of cooking liquid and pour the rest over the meat to keep warm while you cook your veges.Depending on your amount of vege, you can steam potatoes in the strainer basket, place other veges in varoma bowl and cabbage onto varoma tray. Cook for approx 20 minutes. Use 700g water in the bowl. Once cooked mash potatoes in the bowl with a little milk and butter or cheese. Wash and dry bowl for sauce.
Insert butterfly. Place eggs into bowl 10sec speed1.
Add mustard powder and sugar, 10 secs speed1.
Add vinegar and cooking liquid 15 secs speed 1.
Cook for 6 minutes 90 degrees speed 3.
Silverside
Cooking Liquid
Vegetables
Mustard Sauce
Tip
This is a recipe my mum used to make. I have tweaked the sauce a bit. Adjust mustard powder to your taste. The orange in the water makes it!
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
We absolutely loved the silverside, as a family, we was not a fan of the mustard sauce, but that was purely due to presonal prefereance, the silverside was mouth watering
First time making a silverside in my thermomix. Turned out brilliantly. Even made the mustard sauce which I wouldn’t normally do. Will definitely make this again.
Loved the flavours first time silverside in thermo will not be the last time thanks
Lovely flavours, i substituted orange for mandarin.
I love the mustard sauce, I still cook my meat the old fashioned way on the stove but love this sauce.
Thoroughly enjoyed this and the sauce was EXCELLENT.
Will certainly cook this again.
Warning to others though, start cooking this well ahead of lime as it's quite a long process,
The recipes owner just replied and the lid bit is a typo
Hi there
i just want to ask if you actually put the bay leaf celery and garlic etc on the lid as recipe states or in the water? Thanks
Hi can someone please tell me if you actually put the bay leaf etc on the lid as recipe states? Thanks
Made this last night. Was a bit dubious about the orange, as my recipe uses different spices, but the flavours were great. Will leave the meat to steam a bit longer so it falls apart (family preference). I thought mustard sauce tasted nice, but will halve mustard next time for everone's preference.
Are you sure to delete this comment ?