Slowcooked silverside sandwiches with creamy celeriac remoulade

Slowcooked silverside sandwiches with creamy celeriac remoulade

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  • 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

Cooking Instructions

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.

TASTE’s take:
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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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