Subj : Ladyjane's Corned Beef
To : All
From : Ben Collver
Date : Sat Jul 06 2024 07:46 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ladyjane's Corned Beef
Categories: Beef
Yield: 1 Batch
1 Corned beef/silverside
-piece; rinsed well in cold
-water
4 cl Garlic; halved
12 Peppercorns
6 Cloves
1 Lemon; cut in half,
-including rind
1 Cinnamon stick
4 Fresh bay leaves; crumpled
6 Cardamon pods; slightly
-crushed to release
-flavours/seeds
1 tb Ginger; grated
2 tb Kecap manis
Into a large, heavy based casserole/steamer, place sufficient water to
cover the beef.
Bring the pot to a quick boil, reduce heat to a simmer and cook for
approximately 1 to 1-1/2 hours - depending on size of joint.
Generally, when the beef is fully cooked it will start to 'float'
towards the surface. I then turn off the heat. Cover the pan with the
lid and allow the meat/liquid to cool in-situ. Once cold place into
an airtight container, or cover with aluminium foil. Try not to boil
the blazes out of the meat and allow it it come to room temperature
in the cooking liquid. Simply delicious!
Served traditionally with mashed potatoes, carrots, cabbage, and white
parsley sauce.
Stupendous on sandwiches when cold, sliced to medium thickness
(around 2 to 3 mm) with a generous dollop of a good quality chutney
(our preferred ones are: Palms (English) Hot Mango Chutney; and
Beerenburg (Australian) Hot Tomato Chutney); several slices of
organic vine ripened tomatoes, cos lettuce and very occasionally the
odd shaving of parmesan.
Recipe FROM: <
https://web.archive.org/web/20170327110324/
http://recfoodcooking.org/sigs/LadyJane/LadyJane's Corned Beef.html>
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