Cured and glazed silverside

Name: Cured and glazed silverside
Yield: 50 servings
Cuisine: Beef
Ingredients: 8.00 kg beef cured silverside; 20.00 black peppercorns whole; 16.00 cloves whole; 8.00 bay leaves; 1.00 kg onion; 8.00 carrots; 500.00 ml apple juice clear; 120.00 ml brown sugar; 200.00 ml honey; 40.00 ml mustard powder

50 servings

Rate this recipe

Beef

By Food24 November 03 2009

Print Recipe

156

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

8.00 kg	beef — cured silverside
20.00	black peppercorns — whole
16.00	cloves — whole
8.00	bay leaves
1.00 kg	onion
8.00	carrots

HONEY GLAZE

500.00 ml	apple juice — clear
120.00 ml	brown sugar
200.00 ml	honey
40.00 ml	mustard — powder

Tap for ingredients

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.