Preparation time is 20minutes
Cook time is 4hours 30minutes
Total time is 4hours 50minutes
Serve is for 4 people
Estimated cost per serve is 12.15 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 300grams green beans, trimmed, blanched
- 2 stalk celery, roughly chopped
- 1 brown onion, peeled, roughly chopped
- 1/2 bunch flat-leaf parsley, whole
- 1.50kilograms corned silverside, fat removed, rinsed
- 400grams can cannelini beans, rinsed, drained
- 50grams brined capers, drained
- 1/3 cup extra virgin olive oil
- 2tablespoons white wine vinegar
- 2teaspoons black peppercorns
- 2teaspoons dijon mustard
- 1/2 bunch basil, whole
- 2 bay leaves
- 4 garlic cloves, peeled, smashed
Nutrition per serving
3320kJ / 795Cal
3320 Kilojoules or 795 Calories
38% of daily energy intake*
Protein
68.5grams
Fat
44.8grams
Carbs
26.8grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place silverside into the bowl of a 5L slow cooker. Add the basil (stalks and leaves), the parsley (stalks and leaves), garlic, onion, celery, bay leaves, vinegar and peppercorns. Cover with 5 cups water and season with 2 tsp salt.
Step 2 of 4
Cover with lid. Cook for 41/2 hours on high or 7 hours on low, or until beef is tender. Remove the beef and rest, lightly covered with foil, for 5 minutes.
Step 3 of 4
Meanwhile, for the herb sauce, place half bunch flat-leaf parsley, half bunch basil 2tbs white wine vinegar, 80ml extra virgin olive oil, 50g capers and 2 tsp dijon mustard in a small food processor. Season and blitz to a rough paste. Toss half of the salsa verde through the blanched green beans and cannellini beans.
Step 4 of 4
Slice meat, then top with extra salsa verde. Serve with the warm bean salad and garnish with extra basil leaves.
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