A different twist on the traditionally boiled corned silverside. Today’s Slow Roasted Silverside is a definite crowd pleaser.
Time: 3 1/2 hours, plus 30 minutes resting
- 2 tablespoons wholegrain mustard
- 3 tablespoons marmalade
- 1/2 lemon juiced
- 2 garlic cloves, crushed
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 1/4 kg silverside corned beef
Preheat oven to 220°C. In a small bowl, combine mustard, lemon juice, marmalade, garlic, pepper and olive oil. Rinse silverside and place on roasting tray. Do not pat dry. Brush silverside with mustard mixture. Place in oven, and cook at 220°C for 10 minutes. Reduce oven temperature to 140°C and roast for three hours. Every hour, take silverside out and brush with mustard mixture. After three hours, remove cooked silverside from oven. Cover with aluminium foil and let rest for 30 minutes.