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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 8 |
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What is left over from this meat is my favourite sandwich filling of all time!! The slower and longer this cooks the better. The sauce is a wonderful accompanyment. My step-mum always served this dish with mashed potatoes and cabbage. Her family migrated to Australia from the UK in the 1950's, so I am led to believe this is very traditional. Be sure to use brown vinegar, not white. Ingredients:
1 1/2-2 kg corned beef silverside |
8 -10 peppercorns |
3 -5 whole cloves |
1/4 cup vinegar |
2 tablespoons brown sugar |
4 bay leaves |
4 liters water (20 cups) |
2 tablespoons butter |
4 tablespoons flour |
1 liter milk, warm |
1 teaspoon prepared english mustard (mild, medium or hot) |
Directions:
1. Place the silverside in a deep pot and cover with water (completely cover).
2. Add all the other ingredients and bring JUST to the boil. Turn down and simmer for 3 1/2 -4 hours.
3. Slice just enough for your meal, what ever is left - return to the water and place in the fridge, this keeps it moist and makes the best sandwich filling EVER!
4. To prepare the sauce:
5. In a medium sized pan melt the butter and add the flour, stir and let cook for 30-60 seconds.
6. Add the milk gradually stirring constantly (I like to use a whisk).
7. Cook over a low heat until thick and resembles custard. Add the mustard, stir through and serve with the meat.
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