Corned silverside beef with cabbage, white sauce, and onions

TIME1.5 hours MAKES6 servings PORTION
0.5x 1x 2x 3x

My grandmother would make corned beef silverside for my grandfather and my mum often while she was a kid. However, growing up in Singapore this dish was unknown to me until I returned to Australia for high-school — when my mum would start buying corned silverside from Coles and serving it with a white sauce.

Below is the version my mum would make — slightly different from the recipe card I found from my grandmother as seen in the hero image of this recipe!

INGREDIENTS

Silverside

  • 1.3kg corned silverside
  • 1 garlic clove
  • 2 large onions (halved)
  • 1 large carrot (oblique cut)
  • 60ml vinegar
  • 500ml chicken or beef stock
  • 3-4 cloves
  • 6-8 whole black peppercorns
  • 1 large bay leaf
  • 1 large head of cabbage (optional, cut into quarters)

White sauce

  • 45g unsalted butter (about 3 tbsp)
  • 30g flour (about 4 tbsp)
  • 700ml milk
  • 300ml corned beef cooking liquid

STEPS

  1. Place the silverside, garlic clove, onoins, carrot, vinegar, cloves, peppercorns, and bay leaf in either a pressure cooker pot or large dutch oven (for slow cooking). Add the stock and/or water until the water level is just under the top of the beef, and either:

    • Pressure cook for 45 minutes on high, or
    • Bring to a boil, and then reduce to a simmmer and slow cook for 3-3.5 hours.

  2. If using cabbage, add the cabbage to the pot and simmer for an additional 30 minutes, until the cabbage is fork tender.

  3. For the white sauce, melt butter over medium-high heat in a 2L saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add the milk and cooking liquid in a thin, steady stream until it is all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1L, about 20 minutes longer. Add the cooked onion slices from the silverside, season to taste with salt, pepper and MSG, cover, and keep sauce warm.

  4. Remove the cabbage and silverside, and slice to your desired thickness. Serve with the white sauce and onions

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