If you love a traditional meal of corned beef and vegetables but want to try it with a bit of a twist, Geoff Jansz has the recipe for you.
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 and 2 ladles of cooking stock
1. Take the 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 3 hours if you want a really tender corned beef but for this recipe with a twist cook the silverside for only 2 hours.
2. After 2 hours take the corned beef from the water (but don’t throw away the cooking stock – you’ll need some for the glaze, and the rest to cook the carrots and cabbage). Put the corned beef into a lightly greased baking tray then score the surface of the meat with a sharp knife, ready for the glaze.
3. To make the glaze, place the marmalade in a bowl, add around two ladles of the cooking stock and mix well to dissolve.
4. Pour most of this glaze over the top of the corned beef (but keep some aside for basting). Arrange baby onions and baby potatoes around the meat and put it in a preheated 175°C oven for about 1 hour. Watch the meat because you want the glaze to develop, so brush it every now and then with a bit more glaze while it cooks.
5. Cook the other vegetables (the carrots and cabbage) in the stock for about 20 minutes, then serve the glazed meat and cooked vegetables together.
Copyright 2008 CTC Productions