|
Corned Beef |
|
|
1.5 to 2kg corned beef or girello |
6 cloves |
|
2 carrots not peeled |
2 onions not peeled |
|
1 stick of celery |
1 teasp black peppercorns |
|
4 bay leaves |
1 teasp sugar |
ΘΘΘΘΘ
The meat is often cryopacked so rinse it under the hot tap first.
Put the corned beef/silverside or
girello in a deep boiler and cover witH
hot water. Add 2 teaspoons of vinegar.
Bring to the boil. This could take as
long as 20 minutes. Then drain and
rinse the pot to get rid of the scum.
Put the meat back into the pot and
barely cover with hot water.
Rough chop carrots and celery and add
to pot, together with the whole
onions, peppercorns, cloves, bay leaves
and sugar.
Bring to the boil and cover and simmer for 30 minutes per 500g of meat.
Remove from heat and let sit for 20 minutes.
Discard vegies and stock.
The carrot pieces are edible - just.
Serve hot or cold.