- 1.5 kg silverside
- 4 cups vegetable stock
- 1 onion, sliced
- 2 leeks, sliced
- 1 t black peppercorns
- 2 bay leaves
- fresh farm loaf, thickly sliced
- butter, for serving
- For the celeriac rémoulade, combine
- 1 cup celeriac, grated
- ½ cup good-quality creamed horseradish
- 2 T parsley, chopped
- sea salt and freshly ground black pepper, to taste
Add the silverside along with the stock, onion, leek, peppercorns and bay leaves to a large saucepan. Top up with water until the meat is submerged. Bring to a simmer over a medium to low heat and cook for 45 to 60 minutes, or until tender.
Top thick slices of buttered bread with slices of silverside and add a good spoonful of rémoulade to each.
Cook’s note: If you can’t find fresh celeriac, the bottled variety works equally well.
No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme. Here’s a host of ideas with meats that cut back on cost but not on flavour.