A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Corned Beef


(Serves 5)
• 1.5kg corned silverside or brisket (not Girillo its lean and shite)
• 3 bay leaves
• 12 peppercorns
• 6 cloves
• 1/3 cup (80ml) malt vinegar
• ½ cup (90g) brown sugar
• 6 pickled onions, peeled
• 1 bunch baby carrots, trimmed & peeled
• 4 potatoes
• 25 grams butter
• 100ml cream
• Sauerkraut

Place Beef into large extra deep saucepan and cover with water. Add cloves, peppercorns, vinegar, peeled pickling onions, bay leaves & sugar. Bring to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes or when beef is firm to touch (general rule is 25 to 30 mins per 500gm of meat). Once cooked turn the heat off and leave the beef in the juice/water for as long as possible. Peel and boil potatoes until soft. Mash adding butter cream and salt. Trim carrots, boil until tender. Heat sauerkraut. Plate and serve with seeded mustard as a condiment.

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