INGREDIENTS: 1 x 2kg piece corned beef
2 onions peeled and quartered
1 leek cut into small chunks (optional)
2 celery stalks cut into small chunks
1 carrot cut into small chunks
4 bay leaves
1 tbs whole black peppercorns
1 small whole head of garlic that can be cut in half crossways (skin and all)
3 sprigs thyme
1/4 tsp ground nutmeg
1 tbs brown sugar
1 tbs mustard powder
½ cup white vinegar
METHOD: Put the corned beef in a large saucepan with enough cold water to cover the meat.
Add the vegetables and spices to the pot and bring the water to the boil.
Reduce heat, cover with a lid, and simmer gently until the meat is cooked (about 2 hours).
As a guide, corned beef generally takes about 25-30 minutes per 500g.
When the meat is cooked, turn the heat off but leave the corned beef in the pot for another 20 minutes.
This makes it easier to slice.
Adding half a teaspoon of bicarb soda can often help to soften the fibres of the meat, making it very tender, and it will preserve the colour of the meat.
While boiling, try to skim the impurities off the top of the water to keep the braising liquid clean. Do not let the meat boil in the stock.
As a guide, a fork should easily penetrate into the centre of the meat when it is ready.
Serve with white sauce, sautéed cabbage, bacon and brussel sprouts, creamy mashed potatoes or your favourite vegetables. After a couple of days turn the silverside into fritters by chopping up the left over meat and adding it to a simple fritter mix.
More at dominiquerizzo.com
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