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Corned Beef

1.2kg piece corned beef
1 teaspoon peppercorns
3-4 cloves
1 tablespoon brown sugar
1 bay leaf
splash brown vinegar
2 onions, peeled and cut into quarters
6-8 baby onions, peeled
6-8 baby potatoes
4 carrots, peeled
1/2 cabbage, sliced
Glaze ingredients
2 heaped tablespoons marmalade
2 ladles cooking liquid stock

Take a piece of corned silverside and put it into some cold water
in a large pot along with the peppercorns, cloves, brown sugar,
bay leaf, brown vinegar and onions. Slowly bring that to the boil.
It can be cooked for up to three hours if you want a really tender
corned beef but for a recipe with a twist cook the silverside for
only two hours. After two hours take out the corned beef and stick
it into a lightly greased baking tray. Score the surface of the
meat with a sharp knife, ready for the glaze. Make the glaze, mix
well and dissolve the marmalade in a bowl with two ladlefuls of
the cooking stock. Pour the glaze over the top of the corned beef.
Put the baby onions and baby potatoes around the silverside and
put it in an oven at 175C for about an hour. Watch the meat because
you want the glaze to develop, so brush it every now and then while
it cooks. Cook the other vegetables (carrots and cabbage) in the
stock for about 20 minutes. Serve it all together for a meat and
three vegetable meal with a twist.


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