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Greg's corned beef
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This is a recipe we first tried on 21 September 2014. It's mainly derived from the “New England Boiled Dinner” in the first edition of Joy of Cooking. This is what we'll do next time; last time I didn't have any cabbage.

This is really a two-stage dish. First boil the beef, then do the rest.

Ingredients

quantity       ingredient       step
1 kg       corned silverside       1
250 g       onions       3
500 g       carrots       3
500 g       potatoes       3
500 g       cabbage       4
300 g       sliced cooked beetroot       6
100 g       dill gherkins       6

Preparation

  1. Cover the meat with water and bring to the boil. Discard the water.

  2. Cover the meat with water again and bring to the boil. Simmer for about 2 hours or until tender.

  3. Peel the vegetables and leave entire. Put cloves in the ends of the onions. Remove the meat and boil the vegetables for about 30 minutes.

  4. Cut the cabbage into “wedges”. After 15 minutes add to the vegetables and cook for another 15 minutes.

  5. Drain the vegetables and arrange on a serving dish. Reheat the meat in the water if necessary.

  6. Place cold beetroot and gherkin on a serving dish. Serve, carving the meat at the table.


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