Corned Silverside with Mash

Carrots and onions

400 grams carrots sugar


Olive oil

300 grams pickling onions or shallots

1 bay leaf

10 grams butter

Preheat a water bath to 83⁰C/181.4⁰F.

Wash, peel and slice the carrots 1cm thick and place in a vacuum pouch with a pinch of sugar and salt and a splash of olive oil, and seal the pouch on high. Peel, wash and quarter the pickling onions or shallots, and place in a separate vacuum pouch with a pinch of salt, a bay leaf and olive oil, and seal the pouch on high. Cook both pouches in the preheated water bath for 1 hour.  Cool in ice water and set aside in the fridge.

Corned silverside

800 grams corned silverside

2 bay leaves

2 cloves

½ teaspoon mustard seeds

½ teaspoon black and white peppercorns

Preheat a water bath to 62.5⁰C/144⁰F.

Thoroughly wash the silverside under cold running water, then place in a vacuum pouch.  Wrap the remaining ingredients in a piece of baking paper, then place the spice sachet in the  pouch with the meat, and seal on medium-high. Cook in the preheated water bath for 24 hours, adding the vegetable pouch to the water bath 1 hour before the end to reheat.

Mashed potato

300 grams Dutch cream potatoes

100ml water

80 grams butter

salt, pepper

Bring a pot of water to the boil. Peel, wash and slice the potatoes, then place in a vacuum pouch  with the water, butter and a pinch of salt, and seal the pouch on high. Cook in the boiling water  for 30 minutes, then cut a corner off the pouch and drain the liquid into a cup. Fully open the pouch, then press the cooked potatoes through a fine sieve into a bowl. Stir in as much of the reserved cooking liquid as needed to gain a smooth mash. Adjust seasoning to taste.

To serve

White Sauce

15 grams butter, 15 grams flour, 150 grams milk, 3 sprigs flat leaf parsley,  finely sliced

Make a white sauce by melting the butter in a saucepan over low heat, then stir in the flour.  Cook over gentle heat until the mixture lightens in colour, then whisk in the milk and continue cooking until thickened. Remove pan from heat, and stir through the parsley.  Adjust seasoning to taste.

Reheat the carrots and onions (if desired, the onions can be charred cut-side down in a hot pan  after reheating). Spoon the mashed potato on to the serving plates, and top with slices of silverside. Arrange the carrots and onions around the plate, and pour over the sauce. 

Note: Prepare the carrots, onions and silverside the day before serving; the potatoes and sauce can be made on the day. Time: 25 hours 30 minutes, includes 25 hours cooking time. Serves 4

By Dale Prentice