Preserving Meats: Corned Beef 28 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Corned Beef 28


	Corned Beef 28

		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.