- 0:15 Prep
- 2:00 Cook
- 8 Servings
- Advanced
Cameline is a traditional French sauce which is an aromatic blend of spices, particularly cinnamon and breadcrumbs. It tastes terrific with succulent beef silverside.
Ingredients
- 2.2kg silverside
- 2 carrots, peeled, coarsely chopped
- 2 celery stalks, trimmed, coarsely chopped
- 1 brown onion, halved, coarsely chopped
- 1 tablespoon whole black peppercorns
- 6 whole cloves
Cameline sauce
- 185ml (3/4 cup) cold water
- 185ml (3/4 cup) cider vinegar
- 1 tablespoon white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 70g (1 cup) fresh breadcrumbs (made from day-old bread)
- Salt & freshly ground black pepper
Method
- Step 1Place the silverside in a large saucepan. Add the carrot, celery, onion, peppercorns and cloves. Cover with plenty of cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, skimming the surface occasionally, for 2 hours or until silverside is tender. Remove from heat. Drain and discard the vegetables and spices.
- Step 2To make the cameline sauce, combine the water, vinegar, sugar, cinnamon, ginger, cloves and mace in a medium bowl. Add the breadcrumbs and stir until well combined. Taste and season with salt and pepper.
- Step 3Cut the corned silverside across the grain into thin slices. Serve with the cameline sauce.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2183 kj
Energy
27g
Fat Total
10g
Saturated Fat
59g
Protein
204.51mg
Sodium
9g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare the corned silverside to the end of step 1 up to 2 hours ahead. Continue from step 2, 30 minutes before serving.
- Author: Rodney Dunn
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0
