- 2kg Corned Silverside
- 6 Cloves
- 3 Tbsp White Vinegar
- 2 Tbsp Brown Sugar
- 8 Whole Peppercorns
- 2 Bay Leaves
- 1 egg
- ¼ Cup sugar
- ¼ Cup White vinegar
- 1 Cup water from steamed vegetables
- 1 Tsp mustard powder
- 1 Tbsp flour
- Salt and pepper to taste
To a large pot add the meat, cloves, vinegar, sugar, peppercorns, and bay leaves and cover with water.
Bring the pot to the boil and skim any floating residue before turning down to a simmer. Cook for two to three hours. Remove the meat and allow to cool for 15 minutes prior to slicing.
Serve with steamed vegetables and mustard sauce.
TO MAKE THE SAUCE
Whisk egg and sugar together.
Mix this with vinegar and vegetable water.
Add mustard and flour and mix well. Add salt and pepper to taste.
Stir together over a low heat until it thickens - don't overcook or put on too high a heat.