CORNED BEEF OR SILVERSIDE

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Since this is not the the type of meat I would I eat regularly but I can not pass up the opportunity to cook something I had never cook before.

When choosing recipes to share on my website, I was worried there would be too many spicy hot and complicated dishes, which always contain meat or hot spices and plenty of aromatic herbs but there are irresistible and all subtly different. This is a very simple dish which I did a lot of research as first of all I have never cook it before as secondly I wanted it to be simple and easy to follow and lastly but most importantly I would like it to be tasty.

 

INGREDIENTS – SERVES 4

  • 2 kg piece of corned beef or silverside beef
  • 25 – 30 whole cloves
  • 2 bay lleaves
  • 20 whole pepper corns
  • 1 cinnamon stick
  • 1 small onion peeled, cut in half
  • 1/4 cup of orange juice
  • 3-4 lemon peels
  • 2 tbsp of maple syrup

Hot bath

TO MAKE YOUR CORNED BEEF/ SILVERSIDE

WASH corned beef/ silverside in cold water, this will makes it easier to handle.

STICK the little spike part of the clove well into the meat (I sometime found that it’s impossible to stick the clove in the fatty pat of the meat so I just stick them all over the red meat part). Stud the entire piece of meat evenly.

IN HEAVY BASE POT, put the maple syrup into the bottom of the pot, (soup pot will also work perfectly) .

PUT the meat into the pot, add onion, bay leaf, cinnamon stick and pepper corns, the oranges juice and lemon peels.

COVER the meat with water and simmer for 1.5 to 3 hours depending on how big your piece of meat, top up the water if necessary.

TAKE out the meat and rest on a plate for 10 minutes. Pick out what cloves as they are there for flavoring the meat and not to be eaten)

 

TO SERVE YOUR CORNED BEEF

CUT the meat into thin slices across the grain. Serve with good mustard sauce.

 

CORNED BEEF can also be served cold, it also makes great sandwiches.

 

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