Braised silverside in whiskey and vegetables

by Ed Halmagyi


  • 800g whole corned silverside
  • 2 Tbsp extra virgin olive oil
  • 1 brown onion, sliced
  • 1 bunch baby carrots, peeled
  • 1 turnip, peeled and diced
  • 2 sticks celery, sliced
  • 4 garlic cloves
  • 1 bunch parsley, chopped
  • 500ml chicken stock
  • ½ cup Irish whiskey
  • 1 x 400g can whole peeled tomatoes
  • salt and pepper


1 Brown the silverside in a large pan with the olive oil then set aside. In the same pan sauté the vegetables for 3 minutes.
2 Transfer the vegetables and meat to a pot then add the garlic, parsley, stock, whiskey and tomatoes and season lightly with salt and pepper. Fit the lid of the pot, bring to a low simmer and cook for 2 hours.
3 Carve the silverside and serve with vegetables and some sauce.

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