Monday, February 11, 2008

Corned Silverside

For those of you in the US, this is corned beef. I've never made it before so thought it would be worth giving a go. Hint: next time I'd put more of the seasonings in.

1 corned silverside (mine was 1.5 kg and I cut it in half to fit in the pot and simmered it for an hour and a half)
1 large onion, sliced
6 whole cloves
1 tbsp raw sugar
3 bay leaves
1/2 cup white wine vinegar
1 tsp peppercorns

Rinse meat. Cover with cold water, bring to boil, then pour out water and add fresh water to cover again. Add all other ingredients to pot and bring to boil, then simmer 1 hour per kilo or until tender. Serve with boiled potatoes, carrots and cabbage. Wholegrain mustard is also nice on the side.

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