BBQ Pulled Silverside with Garlic Mash, Sesame Carrots, Mustard Buttered Peas
Photo by Daniela Aebli Photography
- 1.3 – 5 kgs silverside
- 3 – 4 litres water
- ¼ cup cloves or whole allspice
- 4 tbsp brown sugar
- 6 – 8 bay leaves
- 10 – 12 black peppercorns
- 1 apple, cored & quartered
- 1 tsp yellow mustard seeded
- 1 chilli pepper (optional)
- Pulled BBQ Sauce
- 1 tsp olive oil
- 1 onion, finely sliced
- 1 garlic clove, roughly chopped
- 8 small gherkins, thinly sliced
- 1 kg silverside, *cooked & pulled apart
- (*for this recipe I cook my silverside with chunks of apple in the stock – massive flavour, delicate sweetness – great way to use up old dry apples)
- Couple dashes of Worcestershire sauce
- 1 knob butter
- Freshly ground black pepper
- 125 ml BBQ Sauce
- ½ cup fresh parsley, finely chopped
- Handful fresh thyme leaves
- Sesame Carrots
- 3 – 4 carrots
- 1 tsp sesame oil
- Small knob of butter
- 1 tsp maple syrup
- Pinch chilli flakes
- ½ tsp sesame seeds
- Buttered Mustard Peas
- 2 cups peas
- Small knob of butter
- 1 tsp mustard (Dijon or hot)
- Drizzle olive oil
- Salt and freshly ground black pepper
Remove the packaging, wash and dry the meat. Slice off any extra fat and score through any sinew.
To ensure the meat cooks evenly, pop the trivet into the bottom of the pan and place the joint on top. Pour in the water (you may find you need less or more, dependent on the size of your joint, however ensure the meat is covered).
Sprinkle in the remaining ingredients.
Pop the lid on and lock into place. Ensure the pressure valve is turned to ‘no pressure’ release.
Press ‘Meat’ then ‘Time’ and manually press the minutes up to 60. The joint will take from 60 – 90 minutes depending on the size. But don’t worry if it’s not cooked at 60min you can always pop it on for another 30 minutes. Then move on to Pressure – press ‘high’ and then ‘start’.
When the time is up, press ‘Stop’ otherwise the pot will click over to ‘keep warm’. Turn the crockpot off. Wait 10 minutes, then using a spoon or end of a knife, gently knock the pressure release value to open and slowly let out any pressure and steam. Be careful as there will be moisture. When the pressure is released, remove the lid and check out your gorgeous, tender joint.
Pulled BBQ Sauce
In a large frying pan, pour in your oil and over a medium heat, sauté your onion and garlic, until soft and fragrant.
Add the gherkins, toss through the onion mixture, then carefully in handfuls scatter over your meat. You may need to add a dash more oil. Cook, turning occasionally for 3 – 4 minutes.
Cook until the meat is starting to breakdown and crispy on one side, this should take about 10 minutes.
Increase the heat and add the Worcestershire sauce, cook for a minute then your knob of butter and plenty of freshly ground black pepper.
Squeeze in the BBQ Sauce and gently toss through, simmer until the sauce is thick, remove from the heat and add the herbs.
SERVE: on a bed of garlic mash, with sesame carrots and buttered mustard peas. Or in a warm buttered ciabatta roll with a dollop of apple chutney.
Wash and peel your carrots.
Pop into a saucepan and pour in some water so they’re just covered. Add the sesame oil.
Season with salt and black pepper.
Bring to a boil and simmer until tender.
When just cooked, drain any water, add the butter, maple syrup and chilli.
SERVE: sprinkled with the sesame seeds.
Buttered Mustard Peas
Pop the peas into your saucepan.
Cover (only just) with boiling water.
Bring to a boil, then simmer until cooked.
Drain, add the butter, mustard and enough oil to give them a gorgeous glisten.
Season with plenty of salt and black pepper.