How good is a silverside sandwich. Crusty bread, too much butter, loads of pickles, maybe a little tomato relish…and delicious slivers of tender pink meat. Oh my gosh. Drooling over here!
It’s March and the weather is still ridiculously hot but I’m pretending autumn has really, truly arrived and I’m getting set to tuck into some comfort food. That good ol’fashioned silverside is in the pot, bubbling away for tonight’s tea.
Do not judge silverside on that chewy grey stuff you buy from the Woolworths deli counter. Real silverside is soft, pink and full of flavour. And despite being a brined meat, it shouldn’t taste overtly salty. The trick is in the cooking. Here’s how my Nanna makes it 🙂
2 large carrots
1 large onion
A piece of pickled silverside from your local butcher
Rough chop a couple of carrots and a large onion. Chuck your pieces in the bottom of a large stockpot. Sit your piece of silverside on top of the vegies.
Fill the pot with cool water, just enough to completely cover your silverside. Add in a cup of vinegar. It doesn’t matter if you have brown or white, but I almost always add in the cheap white stuff.
Add in a couple of bay leaves, a few whole peppercorns and half a dozen whole cloves. Now for the secret ingredient- a heaped dessertspoon of brown sugar (saltiness begone!).
Set your pot on the stove over a medium heat and slowly bring to the boil. Once it’s bubbling away, reduce the heat just enough that you maintain a gentle simmer. Continue to simmer the meat for 30 minutes per 500g of silverside.
Once it’s done, remove it from the pot and let it rest on a plate for a good 10 minutes. This will stop it toughening. If you’re eating the silverside hot for dinner, you have just the right amount of time to make up a cheese sauce 😉
Now the best bit. Eat it!
Homecooked silverside, made the way nannas make it, is truly delicious. And it makes sandwich fillings for DAYS.