My my my myyyy varoma dish of the week: Pimped Up Silverside or CornedBeef with a Honey Bourbon Glaze

//My my my myyyy varoma dish of the week: Pimped Up Silverside or CornedBeef with a Honey Bourbon Glaze

Pimped Up Silverside or Corned Beef with a Honey Bourbon Glaze
An original recipe by Vicky S

Ingredients
Glaze:
1/3 cup tomato sauce
1/4 cup bourbon (I used Honey Bourbon for a sweeter taste)
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon seeded mustard

Silverside:
1kg silverside
1/2 onion
1 tablespoon brown sugar
1 tablespoon brown vinegar
6 whole cloves
6 whole peppercorns
1 tablespoon vegetable stock concentrate
1 litre of hot water

Sauce:
1 egg
1 tablespoon cornflour
1 teaspoon dry mustard powder
1/4 brown vinegar
3/4 cup reserved liquid from bowl
1 tablespoon of sugar (only if you didn’t use a sweet glaze, otherwise the liquid from the bowl will be sweet enough)

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Method:
Make Glaze ( you can do this ahead of time)
Place all glaze ingredients into the thermomix bowl and cook 100 degrees, speed 3, for about 10-15 minutes until it has thickened slightly. Remove and place into a container or pouring jug.

Silverside:
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 bowl. No need for baking paper.
Cook at Varoma temp, 50-60 minutes, speed 2.

After 50 or so minutes add some vegies of your choice around the side of the varoma. I added potatoes and carrots. 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.

Sauce:
Rinse and dry the bowl reserving some liquid.
Add all ingredients and cook at 70 degrees, 5 minutes, speed 3 or until thickened. Add more reserved liquid if you need to.

Slice the silverside and serve up with sauce drizzled over the top.

By |2017-06-12T11:23:07+00:00January 25th, 2014|Categories: Lunch and Dinner|5 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

5 Comments

  1. Darren Martin February 2, 2014 at 7:28 am - Reply

    Hello, how much brown vinegar in the sauce?

  2. Joanne Leeson March 27, 2014 at 1:13 am - Reply

    This was absolutely beautiful!! I used Honey Jack Daniels as the bourbon. The only thing I would not recommend is the sauce at the end…it was very sweet! I just did a standard white sauce instead (maybe im a little old school?!) The flavour of the meat though is amazing!! Well done 🙂

  3. Rebecca August 17, 2014 at 7:17 pm - Reply

    Hi Peta,

    Help! I attempted to cook silverside tonight. 1.4 kg in Varoma for 1.5 hours, bottom of the Varoma as it was too large to fit in the top tray. For the last 30 mins I also popped in the carrot & potatoes in basket in the mixer and broccoli in with the silverside.
    I then let it rest, wrapped in foil whilst I prepared a sauce.
    The silverside was chewy and spongey, not falling apart like when I slow cook it. Any tips for if/when I attempt again. So disappointed – first thermie fail lol. Thanks.

    • Peta August 17, 2014 at 10:34 pm - Reply

      Eek!!! Im yet to do silverside in it sorry. Its actually in the fridge waiting for this week to try out. It sounds like it needs a lot longer to cook?

  4. Kellie January 28, 2015 at 6:53 pm - Reply

    This was lovely. I used a 1kg piece of silverside (perfect for 4 of us – 2 adults, 2 teens). I didn’t have bourbon so I subbed with a little brandy and a little water. I added spuds to the bowl with the meat and put sliced carrot and beans in the tray. The spuds had a little glaze on them so it was nice to just leave them steamed (I was going to mash them). The meat was tender, but still kept it’s shape, I prefer it that way). Will definately cook again.

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