Subj : Ladyjane's Corned Beef To : All From : Ben Collver Date : Sat Jul 06 2024 19:46:50 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: MMMMM .