Corned silverside

[polony]

I bought some corned silverside today and was going to roast it up for dinner, and was wondering if anyone had any ideas out there in regards to seasoning the meat before roasting?? Anything taste extra good??

:chef:

[2boysmama]

This recipe sounds yummy:

http://www.abc.net.au/brisbane/stories/s847990.htm

it's got dijon mustard and marmalade in it.:chef:

[Lirael]

I have never heard of it roasted

[HelenHasTwins]

I boil mine with mustard.....yum yum

[polony]

I'm pretty sure you can roast it.... am I right??

[Trumpet]

I've never heard of it being roasted only boiled. I thought it needed moisture to stay moist.

I would be interested if you have a recipe though, I just love silverside.

[polony]

I have actually settled on boiling it now after looking at the roasting recipe. It is just going to take too long to roast!
I have never done this before so wish me luck!
I added to the stock a whole range of stuff... BIG experiment.
I added bay leaves, some sugar, some Chinese Rice Wine Vinegar (didn't have normal), balsamic vinegar, worstechire sauce, garam malasa powder, tumeric and some smashed up garlic.
Does that sound ok???

[2boysmama]

Should b yummy

[1st Time Mummy!]

Hiya Polony,

Sounds like you did ok. Hope it turned out fine. I have to say I have never roasted corned silverside so I am glad you decided to go with the boiling part LOL!! This is what I normally add:

Powdered mustard
Peppercorns
Vinegar
Onion
Carrots
Bay Leaf
Cloves

Then add the meat and cover with water. Bring to boil then reduce to simmer and cook for around and hour per kilo!! Yummy! I then serve it will a cheesy mustard white sauce!!

xxx Nita