I've noticed a lot of my friends wouldn;t know how to cook corned beef, even if the piece of meat and a boiler (with the pickling brine in it) were put in front of them.
This is a recipe similar to what my husbands grandmother used to make, but developed for our personal tastes.
- A decent sized chunk of silverside or "corning" beef
- 1/2 cup vinegar for each kg (2 lbs) beef
- water to cover
- sugar, salt, peppercorns, bay leaves and cloves to taste
- Place heavy pot boiler or stockpot on stove top with the above ingredients
- bring to boil
- reduce and simmer for a minimum of 2 hours
Serve with cabbage, mashed potatoes and white sauce
2 comments:
Slow cooker, 7-8 hours, just melts apart.
Yes, but at the moment, I don;t have a slow cooker... stockpot helps to keep back half of house warm, as does the potatoes boiling for the mash, and the cabbage cooking in the butter and dash of vinegar (with some raw sugar so it isn't too tart)
Post a Comment