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Pimped Up Silverside or corned beef with a honey bourbon glaze


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Ingredients

6 portion(s)

Glaze

  • 100 g tomato sauce
  • 50 g honey bourbon, or straight bourbon
  • 50 g apple cider vinegar
  • 2 tablespoon brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon seeded mustard

Silverside

  • 1 Silverside, roughly 1kg (ensure meat fits in the Varoma comfortably, taking care not to overfill)
  • 1/2 onion
  • 1 tablespoon brown sugar
  • 1 tablespoon Brown Vinegar
  • 6 whole cloves
  • 6 Whole Peppercorns
  • 1 tablespoon vegetable stock concentrate, from EDC
  • 1 litre hot water

Sauce

  • 1 egg
  • 1 tablespoon cornflour
  • 1 teaspoon dry mustard powder
  • 50 g Brown Vinegar
  • 75 g reserved liquid from bowl
  • 1 tablespoon brown sugar, optional, if you didn't use a sweet glaze as the reserved liquid will be sweet enough
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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5

Recipe's preparation

    Glaze
  1. Make Glaze ( you can do this ahead of time)


    Place all glaze ingredients into the thermomix bowl and cook 100 degrees / speed 3 /10-15 minutes until it has thickened slightly. Remove and place into a container or pouring jug.

  2. Silverside
  3. Place onion in the bowl and chop for 3 seconds / speed 4.  Scrape down.


    Place sugar, vinegar, cloves, peppercorns, stock and water in the bowl.


    Wash silverside and place in the botton tray of the varoma and sit on top of the mxing bowl.  No need for baking paper.


    Cook at Varoma / 50-60 minutes / speed  2.


    After 50 or so minutes add some vegies of your choice around the side of the varoma or even in your basket.  I added potatoes and carrots and sweet potato in both the basket and varoma.  Also add some more water to your thermomix bowl.


    This is where you start to use your glaze.  Pour a little on top of the silverside until it is just coated.  Don't worry if it drips through to the bowl.  Then you need to repeat this three or four times over the next 30 minutes while your vegies are cooking.  The more times the better! I even turned my silverside to get sauce on both sides.


    After about 1 - 1 1/2 hours it will be cooked enough.
    Remove from Varoma and place in thermoserver to keep warm.

  4. Sauce
  5. Reserve 3/4 cup (75g) of liquid from the mixing bowl and strain to get rid of lumps.


    Rinse bowl.


    Mix cornflour with 2 tablespoons of hot water to dissolve.


     


    Add all ingredients for the sauce in the mixing bowl and cook at 70 degrees, 3 minutes, speed 3.


     


    Add seasoning of your choice, ie pepper and give a good stir as I find it sticks to the bottom.  Cook at 90 degrees, 3 minutes or until thickened.  Add more reserved liquid if you need to.

  6. Serving
  7. Slice the silverside against the grain and serve up with sauce drizzled over the top.

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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.

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Comments

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  • I found the sauce bland, and

    Submitted by Msadvncha on 19. April 2016 - 14:20.

    I found the sauce bland, and required too much effort for little reward. The white sauce is more to our liking and I probably would not make this again.

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  • I omitted the alcohol because

    Submitted by 123thermome on 18. January 2016 - 20:29.

    I omitted the alcohol because I'm not a fan of bourbon and used plum sauce instead of tomato because we are in a hotel room and the CWA ladies only had plum left! I also used mustard pickle instead of seeded mustard from the CWA ladies and it was still yum. . It was tasty  and we all enjoyed it. 

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  • This was a lovely meal and i

    Submitted by Christine Downes on 18. November 2015 - 03:41.

    This was a lovely meal and i will definitely make again. An easy Sunday night meal. 

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  • I absolutely love this recipe

    Submitted by essalee on 7. November 2015 - 14:51.

    I absolutely love this recipe and tell everyone that owns a thermomix that they have to give it at least one try.  I make this regularly, and will never cook my corned beef any other way again.  Even my kids love this!

     

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  • Love this recipe its my go to

    Submitted by Emmaseaman on 15. August 2015 - 19:35.

    Love this recipe its my go to for silverside. The glaze is awesome but I can take or leave the sauce. I still make it and let the leftovers sit in for a Great lunch the next day!! Cheers for a staple meal in our house x

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  • The Bourbon sauce, Silverside

    Submitted by traxzone_76 on 17. May 2014 - 16:56.

    The Bourbon sauce, Silverside & Vegies were devine i made mashed potato from the EDC the meat turned out so tender tmrc_emoticons.-p didnt like the sauce way too much vinegar will definitely cook this again 

     

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  • I cooked this last night.

    Submitted by Helen79 on 26. April 2014 - 09:14.

    I cooked this last night.  I've never cooked corned beef before so I didn't have any preconceived ideas.  We really enjoyed the food - especially my toddler.  Being able to add the veggies to the varoma saves so much washing up!  I'd definelty make this again.

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  • Great, can't wait to try it

    Submitted by Kazzer on 7. April 2014 - 23:25.

    Great, can't wait to try it again. Thank you for simplifying it. tmrc_emoticons.;)

    Kazzer 

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  • I made some changes to the

    Submitted by chubbymonkey on 7. April 2014 - 13:36.

    I made some changes to the original recipe after cooking this again last night.

    I changed it to grams instead of cups.

    I changed the sauce slightly.  First I strained the reserved liquid so as not to get any lumps.

    Then I changed the cooking times so that the first 3 minutes is at 70 degrees so as not to overcook the egg too quickly.  I find you need to do a big stir after this to get any lumps up and then cook for another 3 minutes at 90 degrees to thicken up.

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  •   Thanks, made this for the

    Submitted by Dougalbrown on 23. March 2014 - 22:23.

     

    Thanks, made this for the second time tonight. Used the basket to cook spuds and pumpkin from when the varoma is placed and also added carrots in the varoma at this stage too...

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  • Hi, i did write down the

    Submitted by Kazzer on 21. March 2014 - 20:43.

    Hi, i did write down the weight conversions, not sure if I kept it. I think the gravy was the thing that I did not like due to the graininess of cornflour. If i skipec the egg could I cook it higher to eliminate the obvious cornflour texture. I will try again, you have obviously had great success with it. If you have any other tips please let me know. Thank you. 

    Kazzer 

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  • Good points about converting

    Submitted by chubbymonkey on 21. March 2014 - 20:35.

    Good points about converting cup measurements to weight instead.  I will do that.  Pity that would put you off making it again.The temperature is low for the sauce as it had an egg in it that I didn't want to cook and get eggy.  The original recipe was done on a double boiler.

    This was my first Varoma conversion and first recipe posted.

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  • Good points about converting

    Submitted by chubbymonkey on 21. March 2014 - 20:33.

    Good points about converting cup measurements to weight instead.  I will do that.  Pity that would put you off making it again.The temperature is low for the sauce as it had an egg in it that I didn't want to cook and get eggy.  The original recipe was done on a double boiler.

    This was my first Varoma conversion and first recipe posted.

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  • I would not make this again.

    Submitted by Kazzer on 17. March 2014 - 21:20.

    I would not make this again. I find it odd that the ingredients are in cup measure. I measured and weighed the ingredients   to make it easier should we have liked it and made it again.  I think the temperature for the sauce is too low, mine was grainy from uncooked cornflour. I don't think you need to wash and dry the bowl to make the sauce at the end steps. I just removed liquid and put back in the required amount with the other ingredients. Some tweaking needed  I feel.  The silverside was lovely and moist. 

    Kazzer 

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  • Love this made it tonight, I

    Submitted by TennilleWard on 13. March 2014 - 21:15.

    Love this made it tonight, I did change it though. I used jack Daniels as that's all I had and added a good squirt of honey in the sauce. I used a 1.3kg piece of meat I wouldn't of cooked as long I feel that after the first 50 mins, baste for 30 mins, then put veggies in anod cook for a further 30 mins. Great add I would definitely cook again

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