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.