Corned silverside in broth with salsa verde
This modern take on the classic corned silverside is fresh and light and full of flavour.
Ingredients
- 1.5kg corned silverside
- 3 bay leaves
- 12 peppercorns
- 6 cloves
- ⅓ cup (80ml) malt vinegar
- ½ cup (90g) brown sugar
- 6 pickling onions
- 1 bunch baby carrots, trimmed and peeled For the salsa verde
- 1 tablespoon salted capers, rinsed
- ⅓ cup mint leaves
- ⅓ cup flat-leaf parsley leaves
- 2 anchovies
- 1 clove garlic, crushed
- ½ cup (125ml) extra-virgin olive oil
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