This classic recipe is a favourite… and for good reason! It’s easy to make and will give you leftovers for a few lunches as well. Oh, and it’s scrumptious.
Give it a go for lunch or dinner this week.
- 1½ kg corned beef/silverside
- 1 onion, cut into wedges
- 1 granny smith apple, peeled and cut into wedges (optional)
- 4 cups ginger beer
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
Ginger and Mustard Sauce
- 2 tsp minced ginger
- 50 g butter
- 4 tbsp flour
- 2 cups chicken stock
- 2 tbsp Dijon mustard
- 2 tsp brown sugar
1. Rinse the corned silverside in cold water before cooking, then place the onion and apple in a large pot. Stand beef on top and pour ginger beer over to submerge.
2. Place over a low heat on the stove and keep skimming away any fat or bits that rises to the surface. Keep on a simmer so small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
3. Cook until silverside is tender – about 25 to 30 minutes per 500g. A fork should go into the centre of the meat.
4. Remove beef and score fat into diamond shapes. Mix mustard and brown sugar together and spread over. Grill 4-5 minutes until golden.
5. To make the ginger and mustard sauce, gently fry the ginger in the butter for 2-3 minutes. Stir in flour and cook till frothy. Gradually add stock, stirring continuously until the sauce thickens. Mix in mustard and brown sugar. Season with salt and pepper.
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