About this recipe:Dad has always been the master of this recipe which has been handed down from his parents. He makes it every week for a snack. It's beautiful cold and fills the house with that lovely smell of cloves. Once the meat is cold, the slices are just so tender, its brilliant. You can make it with a white mustard sauce too if you are having it for dinner.
1.5kg beef joint - silverside
2 tbsp sugar
handful of whole cloves
handful of black peppercorns
1-2 bay leaves
White mustard sauce
1 tbsp margarine
2 teaspoons Dijon mustard
1 tbsp plain flour - I use wheat free flour
reserved juices from the pot to make up liquid in the sauce (approx 125ml)
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Method Prep:5min › Cook:4hr › Ready in:4hr5min
Wash the meat and place in a large saucepan and fill with water to basically cover the meat. Add in your sugar, vinegar, cloves, peppercorns and bay leaves. Bring the pot to the boil and cover and simmer for 4 hours.
Once cooked, take the meat out and scrape off any fat, while it's still hot. Let it sit and cool, then refrigerate if you're using it later.
To make the sauce; melt the margarine and then add the flour to make a thick paste.
Stir in the mustard, then keep adding milk to you get the consistency you want. I keep it a little thick and then start adding the juices from the pan, along with the cooked cloves and peppercorns from the pan to get a nice thin sauce. This adds way more flavour than just adding the mustard.
Corned beef, by definition, is beef that has been brined for at least 5 days prior to cooking. Otherwise it's just boiled meat...! It appears this recipte is also missing saltpetre or pink salt. Without it, you will not get the lovely pink colour like you see in the picture here. The meat will be grey. - 27 Jan 2014