Ingredients
For the Corned Silverside:
1.5 kg Our Cow Grass-Fed Corned Silverside
1 can of beer (darker stout like Guinness is great, but Great Northern, Corona, or anything in the fridge will work)
1 onion, peeled and halved
Water (enough to cover the meat)
For the Cheese Sauce:
2 tbsp butter
2 tbsp plain flour
2 cups milk
1½ cups reserved silverside cooking water
1 cup grated cheese (cheddar works well)
Method
1. Cook the Corned Silverside:
Place the beef in a large pot. Add the can of beer, onion, and enough cold water to cover the meat.
Bring to a boil, then reduce to a slow simmer.
Simmer gently, uncovered or partially covered, for 1.5 to 2 hours, or until the meat is tender.
Once cooked, reserve 1½ cups of the cooking liquid for the cheese sauce.
Let the beef rest for 10–15 minutes before slicing.
2. Make the Cheese Sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth paste.
Gradually add the milk, whisking continuously to avoid lumps.
Slowly pour in 1½ cups of the hot reserved cooking water from the silverside, whisking until the sauce thickens.
Add the cheese and stir until melted and smooth.
To Serve: Slice the corned silverside and serve it hot with steamed or roasted cauliflower, generously topped with the creamy cheese sauce.
