Cured and glazed silverside

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 11
Servings 50
Time

Ingredients

  • 8
    kg
    cured silversides
  • 20
    black peppercorns
  • 16
    whole cloves
  • 8
    bay leaves
  • 1
    kg
    onions
  • 8
    carrots
  • HONEY GLAZE
  • 500
    ml
    clear apple juice
  • 120
    ml
    brown sugar
  • 200
    ml
    honey
  • 40
    ml
    mustard powder
 

Method

 
1. Tie meat at regular intervals with string. Place meat in a large heavy-based saucepan and cover with cold water. 2. Tie peppercorns, cloves and bay leaves in muslin cloth and add, with onions and carrots, to meat. Bring to the boil, cover with lid, reduce heat and simmer for 2 1/2 to 3 hours or until meat is tender. 3. Remove meat from the liquid. Remove string from meat. 4. HONEY GLAZE: Mix all ingredients together. Place meat on the rack of a roasting pan. Cook at 160 ºC for 20 to 25 minutes until golden brown. Baste regularly. 5. Cut meat into thin slices and serve hot or cold with an array of salads.
 

Read more on: roast  |  beef
 

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