Serves: 4
Preparation time: 20 minutes
Cooking time: 2 hours
Ingredients:
2 kg joint of corned silverside
1 tablespoon dark brown sugar
1 tablespoon malt or balsamic vinegar
1 bay leaf
12 peppercorns
1 plump clove garlic, halved
1 onion, quartered
1 large carrot, quartered
1 stalk celery, sliced
12 baby onions, to serve
6 slim carrots, to serve
Method:
Rinse the corned beef in cold water and place in a large, heavy-based pan. Add the brown sugar, vinegar, bay leaf, peppercorns, garlic, onion, carrot and celery. Add cold water to just cover the beef. Cover the pan and bring gradually to the boil; remove the scum with a slotted spoon. Simmer, covered, for 1.5 hours. Add the extra onions and carrots and simmer, covered for a further 30 minutes, until the beef is tender when tested with a fine skewer.
Remove the quartered onion, carrot and celery and discard. Place the beef on a warm serving plate. Arrange the whole onions, carrot and celery around the beef. Cut the corned beef into slices. Serve hot accompanied with parsley or mustard sauce, a green vegetable and boiled new potatoes.
Alternatively, to serve the corned beef cold, omit the extra onions and carrots for serving and leave the cooked corned beef to cool in the cooking liquid. When cold, wrap the corned beef in foil and store in the refrigerator until required.
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