Thursday, July 30, 2009

Retro classics: Corned beef

I’ve been doing a lot of thinking lately about some of the things that make a classic. Our parents may well have grown up with a particular dish, but in an effort to make things interesting, and steering towards more multicultural cuisines, we often forget that some of the most delicious things are the simple and traditional. With that in mind, and because I’ve never actually cooked it before, I tried corned beef for our Sunday Roast. Technically speaking, it’s not roasted; it’s braised, and emits the most delightful smell whilst it’s doing so. You need to start a couple of hours beforehand for this one.


In a large soup pot, put your silverside, cover it with cold water, and add a couple of tablespoons of vinegar, a couple of teaspoons of brown sugar, 3 to 4 bay leaves, and a whole onion studded with half a dozen cloves. Add some pepper ass well, and cook for 1 and a half, to 2 hours.

Slice, and serve with your choice of roasted vegetables or a salad. (I served with a bit of both!) For this one, I also added a fabulous mixture of sour cream and djion mustard, mixed to taste and heated slightly (a few seconds, just so it's not cold)

1 comment:

  1. Yum! we cook this in the slow cooker with balsamic vinegar, and chuck a few potatos and carrots in as well. - we also found a butcher that does waygu silverside, which is kinda the reverse of nanna food.