Corned Beef
If you’re a meat and three vegies lover, Geoff Jansz has a recipe for corned silverside with a twist.
Ingredients
- 1.2kg piece of corned beef
- 1 teaspoon peppercorns
- 3-4 cloves
- 1 tablespoon brown sugar
- 1 bay leaf
- splash of brown vinegar
- 2 onions, peeled and cut into quarters
- 6-8 baby onions, peeled
- 6-8 baby potatoes
- 4 carrots, peeled
- 1/2 cabbage, sliced
Glaze ingredients
- 2 heaped tablespoons marmalade
- 2 ladles of cooking liquid stock
Method
Take a piece of corned silverside and put it into some cold water in a large pot along with the peppercorns, cloves, brown sugar, bay leaf, brown vinegar and onions. Slowly bring that to the boil. It can be cooked for up to three hours if you want a really tender corned beef but for Geoff’s recipe with a twist cook the silverside for only two hours. After two hours take out the corned beef and stick it into a lightly greased baking tray. Score the surface of the meat with a sharp knife, ready for the glaze. Make the glaze, mix well and dissolve the marmalade in a bowl with two ladlefuls of the cooking stock. Pour the glaze over the top of the corned beef. Put the baby onions and baby potatoes around the silverside and put it in an oven at 175ºC for about an hour. Watch the meat because you want the glaze to develop, so brush it every now and then while it cooks. Cook the other vegetables (carrots and cabbage) in the stock for about 20 minutes. Serve it all together for a meat and three vegies meal with a twist.
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