- 1.5 - 2kg Silverside
- 5 whole cloves
- 3 bayleaves
- 100g apple cider vinegar
- 1 Tbsp Whole Peppercorns
- 1500g Water (warm - hot)
- 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
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.
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.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Healthy chicken burgers
- Satay Chicken
- Mexican Lasagne - adapted from the Healthy Mummy
- Prosciutto Wrapped Chicken Roll
- Bulgolgi (Korean Beef)
- Peanut Butter Chicken Curry - Healthy Mummy adaption
- Marinated flank steak
- Hanne's porcupines
- Barbecued pork ribs
- Shogayaki Donburi (Gingered Pork on rice)
- Shonna's Rissoles/Patties
- Mandy’s Chicken and Mushroom Filling