Corned Silverside with Green Lentils and Horseradish Sauce
Photography Aaron McLean.
This good old classic dish can be cooked gently on the stove top (using a simmer mat) or cooked in a 160°C oven. I prefer to use the oven as it has a consistently gentle heat and produces meltingly tender meat.
Serves: 4-6
INGREDIENTS
1.5 kilogram piece corned silverside
1 onion, quartered
1 carrot, roughly chopped
2 cloves garlic, peeled
1 teaspoon whole allspice
2 cups apple juice
1⁄4 cup brown sugar
3 tablespoons white wine vinegar
1 tablespoon honey
long strips zest and juice 1 orange
Lentils
1⁄2 small cabbage, cut into thick wedges through the root
bunch baby carrots or 2 large carrots, peeled and cut into thick batons
1 1⁄2 cups green Puy lentils
sea salt and freshly ground pepper
Horseradish sauce
1⁄2 cup sour cream
2 teaspoons Dijon mustard
2 tablespoon horseradish sauce
METHOD
Trim any excess fat from the silverside and rinse under cold water. Place in a saucepan just large enough to fit the meat and vegetables comfortably. Add all the remaining ingredients and enough cold water to just cover. Bring to just below boiling point, reduce the heat, cover and cook very gently until tender. This can take up to 2 hours depending on the size of the silverside. Remove from the saucepan and wrap in a piece of aluminium foil to keep warm. Do not throw out the cooking liquid.
Vegetables: Using a slotted spoon, remove and discard all the aromatics from the pan, leaving just the cooking liquid. Add the carrots and cook until tender. Remove and cover to keep warm. Add the cabbage and cook until tender. Remove with a slotted spoon and add to the carrots. Add the lentils to the saucepan and simmer until tender. Drain off any excess liquid but leave them a little soupy. Season well and stir in a little olive oil.
Sauce: Whisk all the ingredients together and season with sea salt.
To serve: Place the lentils, cabbage and carrots on a serving platter. Slice the silverside against the grain and place alongside. Serve with the horseradish sauce and a loaf of dense rye bread or a crusty sourdough.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.