Neil Perry's corned silverside with mustard sauce

Step 2

Place the silverside in a large enough pot and cover with cold water. Bring to the boil and remove, taking care to remove any scum that may have formed on the meat's surface.

Step 4

For the court-bouillon, combine all of the ingredients and add to the saucepan of water. Bring back to the boil, reduce to a simmer and cook for 30 minutes. Immerse the silverside in the broth and cook, at a very gentle simmer, for two hours or until tender.

Step 6

Meanwhile, combine the butter and flour in a saucepan over medium heat and cook, stirring, for about 5 minutes or until golden. Gradually, whisk in the stock and water, and simmer for 10 minutes.

Step 8

Remove from the heat and stir in the creme fraiche, mustard powder, Dijon mustard and season to taste with salt and pepper. Return to a low heat to keep warm.

Step 10

Transfer the corned silverside from the court-bouillon to a chopping board and cut into 4 pieces. Place a piece on each plate and top with mustard sauce. Serve with boiled carrots, sauerkraut and potato puree; steamed broccolini is also a great accompaniment.