Silverside & Mustard Sauce

Dairy Free

Servings: 4-5

Silverside

4 bay leaves

6 whole black peppercorns

1/2 cup malt vinegar

hot water

Mustard Sauce:

1 egg

2 tbsp sugar

1 tbsp plain flour

2 tsp dry mustard

1 cup liquid corned beef was cooked in

1/4 cup malt vinegar

hot water

salt

pepper

Ingredients:

Instructions:

  1. Rinse meat under cold water to remove jelly, place in the slow cooker with 4 bay leaves, 6 whole peppercorns, cover with hot water and half a cup of malt vinegar. Cook on high all day, meat needs to be fully submerged.

  2. Mustard sauce: Beat egg and sugar together. Put into a saucepan. Add flour and mustard. Stir in water and vinegar gradually.

  3. Cook over a low heat until mixture thickens. Season with salt and pepper to taste, adding more sugar if necessary. Serve with mashed potatoes and peas.