Corned beef with apple and marmalade topping
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.