ingredients
4 pound piece boned salted silverside
1 onion, peeled and sliced
4 carrots, peeled and sliced
1 small turnip, peeled and sliced
1 - 2 celery sticks, chopped
8 cloves
5/8 cup light brown sugar
1/2 tsp mustard powder
1 tsp ground cinnamon
juice of 1 orange
method
1. Soak the piece of meat in cold water to cover for several hours or overnight.
2. Rinse the silverside and put into a large heavy-based pan with the vegetables. Add sufficient water to cover the meat and bring slowly to the boil. Skim off any scum, cover with a lid and simmer for 3-4 hours until tender. Leave to cool in the liquid.
3. Drain the meat well, then put into a roasting tin and press the cloves into the fat. Mix together the sugar, mustard, cinnamon and orange juice and spread over the meat.
4. Bake in the oven at 180°C (160°C fan oven) for 45 minutes to 1 hour, basting from time to time. Serve hot or cold.
10 users have helped to rate this recipe.
more information
If the meat is to be served cold, you may prefer to press it after cooking. Put into a casserole or foil-lined tin in which it fits snugly. Spoon a little of the liquid over the meat, cover with a board or plate and put a heavy weight on top. Leave in a cold place for several hours.
