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Mother in law Jan
Serves 6.
Ingredients
- 1.5kg corned silverside
- 2 teaspoons brown sugar
- 1 tablespoon matl vinegar
- 5 whole cloves
- 1 teaspoon black peppercorns
- 1 onion, sliced
- 1 carrot, roughly chopped
- 1 bay leaf
- few sprigs parsley
Method
Place corned silverside in a large saucepan and cover with cold water. Bring to the boil and then tip the water out. Fill the saucepan again with fresh water, add all other ingredients and cover. Bring to the boil and then simmer for about 1 1/2 hours until beef is tender. Discard vegetables and liquid and serve corn beef with mustard sauce and steamed vegetables.
What is with “discard the vegetables”? We always serve the carrots and onions along side the corned beef. I hope you are making the old fashioned DYC Vinegar Mustard Sauce , made with the corned beef cooking liquid, to accompany the corned beef. The best mustard sauce ever.
I just did corned beef in my pressure cooker for the first time tonight. Very nice and a 1kg piece cooked in 30 minutes (15 mins per 500 gms). Beats cooking it in the crockpot all day!