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What do you think of when you see the words ‘left-over silverside’ and ‘cabbage’?

Yeah – me too. Not a pretty picture is it. Actually, it’s so unpretty that I want to show you something. This is what you get when you google images for  ‘leftover silverside’

H-ORRIFYING

So, when my brain stopped working and google stepped in, which is often the way in this fancy new century, I was a little bit scared. I had a big hunk of leftover silverside sitting there in the fridge, and no idea how to proceed. There was no way I was going to put any of those creations up there in my mouth.

Until I spotted a little picture of a taco. For the last few months Mexican food has been my go-to food. I am in love with the fresh flavours and the simplicity of it all. I figured it should work! Also, a few months ago in the first edition of the Masterchef magazine there was a Curtis Stone recipe for Tacos that used white cabbage instead of lettuce.

Revelation!

Try it – you won’t be disappointed. So I’ve used that idea here. When preparing the salad ingredients I was tossing up as to how  I would serve up the silverside. Cold or Warm? I decided to cut it into thin strips then heat it in the pan, just until warmed through. But it started to get a bit of colour on it – and I had a brain wave (Take that Google! It still works!)

BEEF BACON!

Bacon is cured Pork.

Silverside is cured Beef!

Why hadn’t I thought of that before? Why, given the bacon-fueled bacon madness that the food world is experiencing, have the savvy silverside manufacturers not begun marketing it as such?

Of course, it doesn’t have that pork flavour, and not at all as salty - but a great beefy, subtle saltiness that really suited the mexican food.

Ingredients

A hunk of left-over silverside/corned beef – sliced thinly into strips and fried in a bit of olive oil until lovely and crispy and brown

Tortillas - heat them up on a hot frypan about 20 seconds a side

1/4 head of cabbage - VERY finely shredded

couple of carrots, sliced SUPER thinly – julienned

avocado – chopped, with a squirt of lime juice over it and salt and pepper

Tomato, thinly sliced

Any other vegetables that you desire - capsicum is a good one

Coriander/cilantro/mint/parsley

A bit of cheese maybe

Limes - you’ve gotta have limes!

Cholula Hot Sauce

OR

Tajin Chili Powder  (if you can find it – I was given a bottle by a Mexican friend, but i’m going to go searching once I run out! )

OR

Charred Salsa

OR

Anything!

Method

Chuck it all together, squeeze over some lime, drizzle some hot sauce and use your hands!

 

By the way – For the first iteration of Silverside – I served it with my honey mustard white sauce! (one of the first recipes I posted on i8b.) Delicious!