Ingredients Jump to Instructions ↓

  1. 1 1/2kg beef joint - silverside

  2. 2 tbsp sugar

  3. 125ml vinegar

  4. handful of whole cloves

  5. handful of black peppercorns

  6. 1-2 bay leaves

  7. White mustard sauce

  8. 1 tbsp margarine

  9. 2 teaspoons Dijon mustard

  10. 1 tbsp plain flour - I use wheat free flour

  11. 180ml milk

  12. reserved juices from the pot to make up liquid in the sauce (approx 125ml)

Instructions Jump to Ingredients ↑

  1. Wash the meat and place in a large saucepan and fill with water to basically cover the meat. Add in your sugar, vinegar, cloves, peppercorns and bay leaves. Bring the pot to the boil and cover and simmer for 4 hours.

  2. Once cooked, take the meat out and scrape off any fat, while it's still hot. Let it sit and cool, then refrigerate if you're using it later.

  3. To make the sauce; melt the margarine and then add the flour to make a thick paste.

  4. Stir in the mustard, then keep adding milk to you get the consistency you want. I keep it a little thick and then start adding the juices from the pan, along with the cooked cloves and peppercorns from the pan to get a nice thin sauce. This adds way more flavour than just adding the mustard.


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