Silverside is one of those dishes for me that conjures up memories of coming home on a gloomy winter’s afternoon to condensation weeping down the windows while a pot boils away on the stove. It wasn’t my favourite thing to eat 
because it was always served with khaki tinned peas and yucky mustard sauce. Urgh!
Nowadays it means comfort food and lightly sautéed cabbage with yummy mustard sauce. (Oh how tastes change)
The recipe is very straightforward in the Edmonds and the end result delicious. The recipe is such that you can add more syrup or vinegar to taste as it’s very forgiving.
As for the mustard sauce, this is the recipe I have always used and no doubt always will. The recipe is dead easy and can also be multiplied easily – I have used this recipe when catering for 350 people successfully. The balance of flavours is lovely with just the right amount of sugar and vinegar. The recipe suggests using water or the liquid you cook the silverside in. I always use the cooking liquor for added flavour. Extra sugar or vinegar can be added depending on taste. To me this is the perfect recipe to go with your corned silverside and is a firm family favourite.
The recipe for silverside not only suggests serving it with mustard sauce but also white sauce or plum sauce. The idea of plum sauce seems a little random but it actually tasted really nice so perhaps you can give that a try sometime too.
Until next time. Happy cooking 🙂