Ingredients
Corned Beef
- 1.5 - 2kg Silverside
- 5 whole cloves
- 3 bayleaves
- 100g apple cider vinegar
- 1 Tbsp Whole Peppercorns
- 1500g Water (warm - hot)
White sauce
- 50g Butter, cubed
- 20g Corn Flour
- 300g full cream milk, (or 300g reserved meat juice)
- 120g pure cream
- 1Tbsp Dijon mustard
- 1 tsp white pepper
- 1 dash Worcesteshire sauce
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all the corned beef ingredients except the meat into the TM bowl.
pop the meat in the Varoma, lid on. (If the vacuum sealed type, rinse and pat dry with paper towel) - make sure the meat does not completley cover all the holes, so steam circulates.
Cook for approx 2 hours / Varoma / speed 3. (After 1 hour add more water to ensure it stays over the 1 litre mark and does not boil dry) - see tip re cooking time.
Once cooked to your satisfaction, remove the meat and let it rest in the thermoserver while you prepare the white sauce.
pour all the ramaining beef cooking broth into a seperate bowl and strain to remove the herbs and spices (to use in place of the milk if desired - otherwise you can keep it for gravy or toss
)Put butter and flour into TM bowl and chop 4 sec / speed 5.
Cook 5 mins / Varoma / speed 2
Add all remaining ingredients and cook for 8 mins / 100°C / speed 3.
Corned Beef
White Sauce
Tip
Tip. Serve with mixed veggies and a little parsley sprinkled on top.
Tip. You can add parsley, mint or other herb of your choice to the sauce if you desire, just chop it up at the beginning for 4-5 seconds / speed 7 before you make the sauce, put it aside, then add it right at the end of the sauce being cooked, 5 sec / speed 4. Add more cornflour if you want thicker sauce.
Tip. If you want to add veggies for a complete meal, you can do so by adding them to the steamer basket or around the beef. Around 30 before the beef is finished for root or harder veg, and around 5 – 10min for softer ones like broccoli.
Tip. For more intense flavor, you can add the bay leaves, pepper and cloves under the beef instead of in the steamer water. Or poke 3 times the amount of cloves in all over the beef.
Tip. The cooking time is approx 25 min for each 500g beef.
Tip. Keep the left over liquid from cooking the meat to use as a stock in other dishes. It freezes well. You could also make a gravy with it, for those that don't like white sauce.
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.
Comments
Very tasty! Used the stock to make white sauce, omitting white pepper.
peterseaford1: Absolutely! waste not, want not
Can the excess stock made by cooking silverside be used in another dish or just put it down the sink
kind regards
peter
Loved the simplicity of cooking this recipe!! The sauces was amazing even my husband commented it was beautiful. The sauce, amazing however there was far too much for two people.
Corned beef was really nice. I followed the 25 mins for every 500g tip, turned out great. For the white sauce I used half the amount of white pepper and i still found it quite peppery but still nice. I wouldnt use the full amount.
I have made this 3 times now in the last month and it was a hit every time.
The only question I have is my sauce the next day is like jelly. I'm not sure what I am doing wrong.
Thankyou
was delicious
easy to follow receipe
have it in my collection
Best corned beef hubbys had! Says that it’s so much better then what it was cooked in a pot. I don’t eat corned beef myself but I’d did try the white sauce very very tasty. Thank you for sharing this recipe. I think it will be made often from now on.
This tastes great, I cooked my silverside for 2 1/2 hrs and it was just perfect, used 300 mls of stock in place of milk in the sauce. Everyone loved it.
Mortie63: mine does the same thing! Any ideas on what it might be?
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