Whether it’s the festive season or not, corned beef is always a great choice for a taste of nostalgia. This time, we paired it with lightly buttered roast potatoes, making for a comforting and hearty dish anyone would want to come home to.
- 1.2 kg corned beef silverside
- 2 onions, peeled and cut into wedges
- 2 carrots, peeled and chopped
- ¼ cup (60 ml) apple cider vinegar
- ¼ cup (55 g) brown sugar
- 2 bouquet garni sachets
- 10 whole cloves
- 800 g chat (baby) potatoes
- 50 g butter
- ¼ cup chopped parsley
Place corned beef silverside in a large, heavy-based saucepan with onions, carrots, vinegar, brown sugar, bouquet garni and cloves. Add enough water to just cover the beef.
Cover and bring to boil over medium heat. Reduce heat and simmer gently for 1 to 1½ hrs, until tender (meat is cooked when a skewer inserts and removes without resistance). Cool in liquid until ready to serve.
Cook potatoes in a saucepan of boiling salted water for 10 to 15 mins, or until tender. Drain, and toss through butter and parsley, season to taste. Serve with sliced beef silverside, and mustard or chutney, if desired.
TIP Find bouquet garni in spice section of supermarkets. Or use fresh bay leaves, thyme, parsley stalks and 1 tsp black peppercorns. The vegetables from the cooking liquid or steamed baby carrots make great sides.