Corned beef or corned silverside was something my other half and I were never really interested in cooking or having as a meal at home, we were both fed A LOT of it as children growing up in the 80’s & 90’s… that is until last week! I accidentally received corned beef instead of roast beef at the deli, and my other half said he really enjoyed it on his sandwiches. So being that a raw one is much cheaper to buy per kg than most of the deli meats, I decided to take a punt at making my own – and I am glad I did! You cannot beat the corned beef and Dijon mustard sandwich!As with most of my first-time recipes, this is an amalgamation of many different recipes adapted to suit our taste and what I have on hand.
|Time: Prep: 5mins, Cook: 2.5hours||Serves: 4|
1.5kg Corned Beef or Corned Silverside
4 whole cloves
6 whole peppercorns
4 bay leaves
2 garlic cloves – unpeeled
2 tablespoons brown sugar
2 tablespoons white vinegar
- Wash corned beef with water and place in a large pot.
- Add all other ingredients and enough water to just cover meat, and cover with a lid.
- Bring to the boil and then turn down to a simmer, let the meat simmer for 2 1/2 hours.
- Remove from the pot and serve with a mustard or white sauce, and vegetables of your choice (mine was for sandwiches only). TIP: Ensure meat is sliced against the grain – this is very important with corned beef.