Ingredients

Method

• 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

Method

Ingredients

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.