Your Good Life Beef corned beef silverside arrives in a sealed bag with juice already in, ready to cook. However, if you are interested in an old-style way to prepare your corned beef (the way I do it!) then go no further.
You can also use the white sauce part of the recipe with your bag-cooked corned beef silverside roast. Enjoy!
Corned Silverside with White Sauce
- Slow Cooker
- 1 Corned Silverside Roast out of bag and juice drained
- 1 Brown Onion roughly chopped
- 1 tbsp Brown Sugar
- 1 cup White Vinegar
- 1 cup Water
- 2 tbsp Butter
- 3 tbsp Cornflour
- 1.5 cups Milk
- Drain and dispose of plastic wrapping on Corned Roast.
- Place Roast in slow cooker surrounded by the onion and brown sugar.
- Pour a half-half mixture of water and white vinegar over the roast to dissolve the sugar. Depending on the size of your slow cooker you may need more or less than the amount stated above.
- Set cooking on low for 8 hours.
- To prepare the white sauce (also called Béchamel sauce), melt the butter in a small pot.
- Add cornflour. It is important that all the cornflour is combined with the butter to form a bright yellow paste about the consistency of curry paste.
- Add the milk and stir until it thickens. Thickening will occur just before it boils. Ensure that you continue stirring, or even use a whisk, to prevent lumps from forming in the sauce. Do not allow to boil.
- Carve the roast in to lavish slices then top with white sauce. Serve with your choice of vegetables.