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CORNED SILVERSIDE IN GINGER BEER

Serves
6
Prep
15mins
Cook
3½hrs
DIFFICULTY
medium
Ingredients
  • 1.6kg Manning Valley Naturally corned silverside
  • 75g ghee
  • 2 onions sliced
  • 4 bay leaves
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 6cm piece ginger, sliced
  • 2.5L natural ginger beer
  • 1.5L chicken stock
  • 75g unsalted butter
  • 60g plain flour
  • 300ml cream
  • sea salt flakes and freshly-ground white pepper
  • 1 bunch chives, finely snipped
  • roasted vegetables, to serve
Method
  • Pat the beef dry all over with kitchen paper. Put the ghee in a large heavy-based pot set over a moderate-high heat then sear the corned silverside on all sides, until well-browned. Set aside.
  • Add the onions, bay leaves, fennel seeds, peppercorns and ginger to the saucepan and cook for 5 minutes, until the onions begin to soften. Pour in the ginger beer and stock, then return the corned silverside. Bring to a simmer, then cook for 3 hours with the lid on, until the corned silverside is very tender.
  • Strain the cooking liquid into a second saucepan and boil rapidly until reduced by three-quarters. In a third saucepan, cook the butter and flour until it resembles wet sand, then pour in the reduced cooking liquid and cream. Simmer for 5 minutes, until thickened, then season with salt and pepper. Fold in the chives.
  • Shred the corned silverside and serve with the sauce and roasted vegetables.
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