A lower-calorie way to make Silverside with White Sauce
Silverside with White Sauce — with cabbage, carrots and parsley milk sauce
Gently poached lean corned silverside with vegetables and light parsley sauce makes an Australian family dinner, about 490 calories per serving.
Silverside is soaked if very salty, then held below a hard boil with aromatics. It rests before thin slicing across the grain. Slices should stay moist and tender with visible grain, while the white sauce flows smoothly and vegetables remain whole without salty grease.
What changes—and what stays
From with fatty corned beef, buttery white sauce and mash often 700–950 kcal to 490 calories
Trim and gently poach silverside, serve thin slices with lots of vegetables and low-fat parsley sauce. Cured beef, bay, peppercorn, clove, parsley, mustard and milk create savoury spice and creamy freshness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Trim and gently poach silverside, serve thin slices with lots of vegetables and low-fat parsley sauce | Cured beef, bay, peppercorn, clove, parsley, mustard and milk create savoury spice and creamy freshness. |
How the flavor stays
Cured beef, bay, peppercorn, clove, parsley, mustard and milk create savoury spice and creamy freshness.
A cost rule that survives inflation
Cabbage, carrots and potatoes let a 1.5-kilogram silverside provide ten plates with familiar low-cost vegetables.
Ingredients for 10
Measure first; timing is part of how this recipe uses less fat.
- 1.5 kgtrimmed corned silverside
- 1.5 kgpotatoes
- 1 kgcabbage
- 700 gcarrots
- 1.2 llow-fat milk
- 70 gwholemeal flour
- 35 gmustard
- 30 gparsley
- 8bay leaves cloves and peppercorns
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Soak and trim the silverside
Rinse the beef, soak if strongly cured and remove thick exterior fat before cooking
Look for: The surface is clean and firm without salt crystals or a heavy white fat cap
Step 2 · follow the visible cue
Poach below a hard boil
Cover with fresh water and aromatics, skim and maintain only tiny bubbles until tender
Look for: The broth remains clear and the meat holds its shape without violent boiling or fat film
Step 3 · follow the visible cue
Rest and slice across grain
Rest the beef loosely covered, identify the grain and cut thin slices straight across it
Look for: The slices bend without tearing and show short moist fibres rather than stringy grain
Step 4 · follow the visible cue
Whisk a light parsley sauce
Cook flour into cold milk until smooth, then add mustard and parsley away from fierce heat
Look for: The sauce flows in a broad white ribbon and coats meat thinly without lumps or butter
Calories at the same serving size
221 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 10 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Silverside with White Sauce within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Cool Silverside with White Sauce within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Frequently asked questions
Can Silverside with White Sauce be prepared a day ahead?
Yes. Keep crisp, fresh and starchy components separate, then combine only during gentle reheating. Cool Silverside with White Sauce within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
What does the calorie figure for Silverside with White Sauce include?
It covers one of the stated servings and only the listed ingredient quantities, not extra sides or sauces. Trim and gently poach silverside, serve thin slices with lots of vegetables and low-fat parsley sauce.
- trimmed corned silverside1.5 kg
- potatoes1.5 kg
- cabbage1 kg
- carrots700 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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