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Braised Silverside, Veggies and Mustard Cream Sauce

A hearty winter meal


  • 300 gm Corn Beef/Silverside

  • 60g Carrots, chopped

  • 60g Celery, chopped

  • 1 small onion chopped

  • 3 Bay leaves

  • 1 ts white peppercorns

  • 50ml White wine Vinegar

  • 1 large carrot - cut into batons

  • 100gms Snow peas topped and tailed

  • 1 Zucchini, thinly sliced

  • 1 sprig thyme

  • 200 ml Thickened cream

  • 1 bunch boc choi

  • 1 tbs Seeded Mustard

  • Seasoning to taste


  • 1.

    Place Silverside in a large pot with cold water enough to cover 2 inches above the meat

  • 2.

    Add roughly chopped veggies, peppercorns, bayleaf, white wine vinegar and thyme

  • 3.

    Bring to the boil and simmer for appx 2 hours until meat is cooked and a skewer should slide in without any resistance

  • 4.

    Blanche the baton carrots, zucchini, snow peas, boc choi and brocoli in the same broth when ready to serve

  • 5.

    In a separate pot, reduce half a cup of the broth until only a tablespoon is left and add mustard seeds and cream and heat until creamy consistency. Mix well and season to taste

  • 6.

    Serve meat on top of veggies and pour mustard cream over the top


Use any veggies you like - beans, potatoes, beetroot etc. Bon Appetito!

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Posted by GlenysReport
in essence this is what i have been doing for many years, given to me by my mother , except she would only make a white sauce in her day...but mostly this is the same and i have added wholemeal mustard to my white sauce to give it a bit of spice....will be doing it again in a couple of days as i have a nice piece of corned beef in the fridge as i write this