Corned beef with ap­ple and mar­malade top­ping

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 2hrs 20min. Serves: 4


2kg piece of corned sil­ver­side 2 turnips, quar­tered 2 stalks cel­ery, halved 2 onions, halved 2 tbsp Di­jon mus­tard 1⁄2 cup brown sugar 1⁄2 cup or­ange mar­malade 4 red ap­ples, thickly sliced 1 tbsp whole cloves 1 cup or­ange juice


Sim­mer sil­ver­side in a large cov­ered stock­pot with turnips, cel­ery, onion and enough wa­ter to barely cover sil­ver­side. Al­low one hour per kilo­gram. Cool in the cook­ing liq­uid. Place sil­ver­side in a roast­ing pan on a rack. Com­bine mus­tard, brown sugar and mar­malade in a bowl. Spread over the sil­ver­side. Ar­range ap­ple slices over the top­ping. Se­cure with whole cloves. Cook sil­ver­side at 200C for 20 min­utes. Baste with or­ange juice and liq­uid that col­lects in the pan. Al­low to stand for 10 min­utes be­fore carv­ing. Serve with steamed root veg­eta­bles.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.