Name: Corned silverside
Prep time: 10 min
Cook time: 51 min
Total time: 2 h
Yield: 6
Cuisine: Australian
Ingredients: Plain flour, to dust oven bag; 1.5 kg corned silverside; 1 L (4 cups) warm water; 60 ml (¼ cup) malt vinegar; 55 g (¼ cup, firmly packed) brown sugar; 8 whole black peppercorns; 6 cloves; 6 sprigs fresh continental parsley; 3 fresh bay leaves; Mash, steamed veg and mustard or white sauce, to serve

Method

Dust inside of a large oven bag with flour; tip out excess. Rinse silverside; place in bag in a deep 3 L microwave-safe dish.
Combine water, vinegar and sugar; pour into bag. Add peppercorns, cloves, parsley and bay. Silverside should be covered.
Tie bag with unwaxed kitchen string. Pierce 3 small holes in the top.
Microwave on Medium/500 W/50% for 51 minutes (about 17 minutes per 500 g).
Rest in the hot liquid 1 hour. Drain, slice and serve warm or cold with mash and veg.

Tip: Resting in the liquid finishes cooking and makes slicing easier. Classic Aussie Sunday roast alternative.