Photo shows the Regular dishCorned Beef Silverside with Mustard Sauce — Easy to Chew
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Tender corned silverside with smooth parsley-mustard sauce and soft seasonal vegetables; approximately 50 serves.
Ingredients
- Corned silverside 6500g
- Water 800g
- Onions, peeled, roughly chopped 100g
- Bay leaves 15g, removed after cooking
- Whole cloves 10g, removed after cooking
- Peppercorns 20g, removed after cooking
- Malt vinegar 300g
- Lemons 420g, removed after cooking
- Butter 500g
- Plain flour 250g
- Milk 5000g
- Wholegrain mustard 100g, blended and sieved into sauce
- Flat-leaf parsley 400g, stalks removed, cooked and blended into sauce
- Kipfler potatoes, heirloom carrots, beetroot, cauliflower and Brussels sprouts: original quantities unspecified; confirm quantities for 50 serves
- Original raw parsley garnish 250g: omit
- Additional water for covered vegetable cooking, as required
Final texture
Soft, tender beef and vegetables that break apart easily with the side of a fork, with smooth sauce and no tough or stringy pieces.
Sauce, gravy & liquid
Use the original butter, flour and milk sauce, blended and sieved smooth. Do not serve cooking liquor separately. Match any liquid consistency to individual care requirements.
IDDSI Level 7EC requirements
- Soft and tender; breaks apart easily with the side of a fork.
- No hard, tough, chewy, fibrous, stringy, crunchy or crumbly bits.
- No bones, gristle, pips, seeds or skins.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
IDDSI testing & verification
Level 7EC — Easy to Chew. Saved on this device only until staff logins are added.
